Cheesin' it in Texas!

Discussion in 'Cheese' started by philsey da bear, Sep 16, 2013.

  1. As I write this in mid-September, in Dallas, it is about 90^ and sunny. No cold smoking for me!

    In your experience how cold does it need to be to cold smoke cheese without ice? In January-February
    it might go down to freezing overnight. Maybe I could smoke first thing in the morning and hope
    the outside temps don't rise above 50^.

    BTW this is the same weather I look for when making beer (so I don't cook during a three hour boil)
    So I may be a busy camper.

    Outside ambient for cheese smoking anyone?

    THANKS --> Phil
     
  2. I like to cold smoke cheese and well anything really when my temps are in the 60's and lower. I think I read the best temps for cheese is around 70 or so. 
     
  3. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Welcome to the forum Phil,  It's the internal smoker temperature we are concerned with not the ambient.  Hard cheeses texture will begin to change at 80° soft cheeses much sooner, therefore pull your hard cheese when the IT reaches 70°-75° and if needed smoke again until desired color is reached.

    Maybe the following will help. "Smoked Cheese From Go To Show" w/ Q- View

    Tom
     
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Mr. T has you covered. good luck
     

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