It shouldn't taste like an ashtray. It should be stronger on the outside, and less smoke flavor on the inside until after a few weeks of leveling out.
Why does smoked cheese taste like an ashtray immediately after smoking? I mean, this doesn't happen with meat, but with cheese, why does it take weeks to months for that ashtray taste to mellow out?
Exactly!!
Cheese is dense takes a longgggg time for it to absorb the smoke!
Thank you for the links, they were very helpful. I have a MES 30" Generation 1, using the AMNPS, with the Pittmaster pellets. AMNPS on the bottom bars as always, ice in the water tray, and blocks of cheese on the top two shelves. Chip loader pulled out a couple of inches. I typically smoke cheese for 2 hours, and get thin blue smoke. Outside temp last night was about 45 degrees. I suspect it is a creosote of some sort, and now that I understand smoke a little better, perhaps a mailbox mod would work better for this. After a few weeks, the cheese mellows out to that nice smoky flavor that I expect, without the creosote taste. I'll keep experimenting.
It would be helpful to know the setup you are using along with the type and kind of fuel you are using.
..
Tom
Tim, How long does your friend smoke and in what type of smoker? Grandpa made Eat out of the Smoker Cheese as well but that was in a 6' X 8' Smoke House. Big difference smoking Cheese in a large smoker a small cabinet or pipe...JJ
That sounds like mine. I don't care for the pittmaster pellets myself. I know many on here use them but I like the Hickory and oak OK. My wife said after I got the AMNPS
Thank you for the links, they were very helpful. I have a MES 30" Generation 1, using the AMNPS, with the Pittmaster pellets. AMNPS on the bottom bars as always, ice in the water tray, and blocks of cheese on the top two shelves. Chip loader pulled out a couple of inches. I typically smoke cheese for 2 hours, and get thin blue smoke. Outside temp last night was about 45 degrees. I suspect it is a creosote of some sort, and now that I understand smoke a little better, perhaps a mailbox mod would work better for this. After a few weeks, the cheese mellows out to that nice smoky flavor that I expect, without the creosote taste. I'll keep experimenting.
I've had the "ashtray" taste problem in the past, also. I plan on smoking some cheddar this weekend, using my mailbox mod for the first time. I'll let you know how it goes. Planning on using apple pellets in my AMNPS.
Here is a little test we did this last weekend - Good Luck
That sounds like mine. I don't care for the pittmaster pellets myself. I know many on here use them but I like the Hickory and oak OK. My wife said after I got the AMNPS
"I don't think I like smoked food any more", but it was the pittmasters pellets.