Morn'en everyone.
Tired of looking at all of the cheese posts lately, so decided to give it a shot with some sharp cheddar, pepper jack and mozzarella.
I really liked the rubs that either Mule Packen, Fire It Up, or Meat Eater have been trying, so I split the cheddar and pepper jack blocks and rubbed one of each with Cholula.
Using my shotgun smoker to get a true cold smoke on these. I'm using six 6 briquets and then loaded it with a mix of oak, hickory and apple. Side note on smoke generators - lot of questions on those lately - I've found that if you use larger chunks/chips, it allows good air flow and you can generate smoke a lot longer. Finer media tends to just choke mine down and kill the briquets.
Cheese loaded - using the advice of others by placing on a clean rack.
There was a lot of varied smoke times, so I guess I'm shooting for 1 to 4 hours! depending on how everything goes today.
Thanks for checking out my first cheese smoking project.
Tracey
Tired of looking at all of the cheese posts lately, so decided to give it a shot with some sharp cheddar, pepper jack and mozzarella.
I really liked the rubs that either Mule Packen, Fire It Up, or Meat Eater have been trying, so I split the cheddar and pepper jack blocks and rubbed one of each with Cholula.
Using my shotgun smoker to get a true cold smoke on these. I'm using six 6 briquets and then loaded it with a mix of oak, hickory and apple. Side note on smoke generators - lot of questions on those lately - I've found that if you use larger chunks/chips, it allows good air flow and you can generate smoke a lot longer. Finer media tends to just choke mine down and kill the briquets.
Cheese loaded - using the advice of others by placing on a clean rack.
There was a lot of varied smoke times, so I guess I'm shooting for 1 to 4 hours! depending on how everything goes today.
Thanks for checking out my first cheese smoking project.
Tracey