How long?

Discussion in 'Cheese' started by bigbob73, Dec 10, 2011.

  1. Should I cold smoke a brick of Swiss for? I'm an hour and a half in, and under 70°

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  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    3-4 hours is what we like. Some guys only go 2 hours. If you have a few pieces you may want to pull them out a different times so you can decide what you like best. Also remember it has to sit a couple of weeks before you eat it or it will taste awful.
     
  3. venture

    venture Smoking Guru OTBS Member

    X2 on Al.  I use my Weber kettle for cold smokes.  3 to 4 hours with one row lit in the AMNS.

    Good luck and good smoking.
     
  4. Did three hours. I have it resting on the fridge. It has a very nice color on it.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You have any photo's?
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I'm with Al where are the pictures you know Q-view around here.
     
    Last edited: Dec 10, 2011
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    [​IMG]
     
  8.  
  9. Finished product...
     
  10. michael ark

    michael ark Master of the Pit

    [​IMG]
     
  11. tlcase

    tlcase Smoke Blower

    Looks good but........there was an awful lot of empty space in that smoker. After you sample that swiss......me thinks you will load the sucker up next time. :biggrin:
     
  12. If it makes you feel better, I smoked a pork loin after the cheese was done. :)

    On another note, I left it in the fridge last night, should I freeze it or just keep it cold?

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  13. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Wrap it up and give it a nap for about 10 days in the fridge

    Awesome Color!

    Todd
     
  14. roller

    roller Smoking Guru SMF Premier Member

    Nice color on that cheese...and we even like Q-View on Pork Loins....[​IMG]
     
  15. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like the cheese came out nice. Next time you are going to want more cheese in the smoker
     
  16. For sure! This was a test run to see if my homemade smoking unit worked.

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