New!!!

Discussion in 'Roll Call' started by chris dingman, Jul 25, 2016.

  1. My name is Chris. I love in Portage, MI USA. Using a 30" masterbuilt electric smoker that I got a few months ago. So far I've done ribs, pork shoulder, chicken and some jerky. Getting ready to try some cheese this evening. I look forward to getting some tips from everyone on here.
     
  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to SMF Chris!  Never smoked cheese, what temp are you smoking at?  I've seen some cheese disasters shared in this group.  [​IMG]   The little bit I know is that it needs to be cold smoked, or it will melt and make a huge mess.  Happy smoking.

    Mike
     
  3. Used an a-maze-n pellet smoker in my masterbuilt. Left the smoker off and had a tray of ice inside to keep it cool. Smoked for 2 and a half hours keeping the temp below 90. This was my first attempt, so I hoped it turns out good.
     
  4. smokinal

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

    Hi Chris!

    [​IMG]   to SMF!

    Glad to have you aboard!

    Al
     
  5. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That plan sounds good!  How did it come out?

    Mike
     
  6. It looks like it turned out good. Got some color on the cheese. Vacuum sealed them, now I need to let it sit in the fridge for a few weeks so the smoke flavor mellows out a bit.
     
  7. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Cool!  I've never smoked cheese, I didn't know it needed weeks to taste test!  I hope it's amazing!

    Mike
     
  8. hillbilly jim

    hillbilly jim Meat Mopper

    16 hours in hickory smoke from the AMNPS. No heat applied.

    Top left, going clockwise:

    Locally made and aged goat cheese.

    Swiss.

    Sharp cheddar.

    Colby Jack.

     
    Last edited: Jul 27, 2016
  9. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    That sure is a lot of smoke. Lovely colour [​IMG]
     
  10. [​IMG]   Good morning and welcome to the forum, from warm day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     

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