Too cold to smoke cheese?

Discussion in 'Cheese' started by unclerudy, Dec 24, 2013.

  1. unclerudy

    unclerudy Newbie

    Hi all. I just got the MES cold smoke adapter for my MES. I wanted to try out smoking cheese, so I got 8 pounds, 2 pounds of 4 different cheeses. I cut it up into smaller blocks, placed it into my MES, loaded the cold smoker with applewood chips, and turned on the adapter. Got smoke after a few minutes, and let it sit for three hours doing its thing. I saw smoke coming out of the MES vent, and assumed things were going well.

    Things did not go well at all. I tasted the cheese when I pulled it out, and almost no smoke flavor whatsoever. Just a little bit of creosote flavor. The cheese never changed color, and no visible change. What did I do wrong?

    I did not turn on the MES itself, and it is roughly 20 degrees here in Michigan. Did I do it wrong? And don't tell me to get the AMNS.

    Last edited: Dec 24, 2013
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    The MES may have been too cold... cheese could have been frozen if the MES was at 20.... I turn the MES on and off to keep the temp at 50-70 and the cheese I bring to room temp before putting in the smoker..... Be sure to have the vents wide open for good air flow... that's what I do... Try a little more smoke if you want then store in the refer for a day or so and vac pack and rest for at least 2 weeks... I just ate some cheese that was smoked 14 months ago..... Holey [email protected] was it good.....

  3. had that happen last year all I did was heat up my tea kettle and set it inside for a few minutes and poof all worked like normal

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