Melting temp chart?

Discussion in 'Cheese' started by hillbilly jim, May 30, 2015.

  1. hillbilly jim

    hillbilly jim Meat Mopper

    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!
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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...

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    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...


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  3. hillbilly jim

    hillbilly jim Meat Mopper

    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.
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

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

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