Melting temp chart?

[hillbilly jim]

Where can I find a chart of melting points for various cheeses? I realize this is not an absolute science, but I can't find anything that's even general.

I'm about to build a 'redneck' smoke generator for my Char-Broil box smoker. I'm in the mountains of south western Virginia at a half mile above sea level. Day time highs are approaching 80*, but night time lows are in the mid 50s. I'm hoping I can do this in the evenings when it's cool.

I have learned that the average melting point of cheddar is around 90, but I have no clue about other cheeses.

I've never done this before, but I know I can with the guidance from the more experienced members here.

Thanks, fellas!

 

[daveomak]

If you transit the smoke thru an aluminum flex pipe, before the smoke gets to the smoker, your temps will be very close to ambient...

Aluminum flex vent.jpg

• daveomak
• May 30, 2015

...


Placing the cheese on Todd's Q-MATZ really helps support it well, and stops it from sagging...... All I have is a picture of ribs on the matz...

Beef Ribs 11-30-2014.JPG

• daveomak
• May 30, 2015

... ...

Cheese.jpg

• daveomak
• May 30, 2015

 

[hillbilly jim]

Thanks, Dave. I had intended to do just that, except through a smaller tube.

I'll be experimenting with my construction design first to learn how (well?) it works. If it works, I'll proceed to the cheese. One step at a time.

 

[daveomak]

Smoke gen goes in the mail box and cold smoke ends up in the smoker.... My set up.....

DSCF2019.JPG

• daveomak
• May 30, 2015

.. ..

mailbox ext..jpg

• daveomak
• May 30, 2015

.. ..

PelletsinMB mod.jpg

• daveomak
• May 30, 2015