My first attempt at smoking cheese is underway in my MasterBuilt Electric Digital Smoker
*3pcs 1lb Blocks of Colby Jack (each cut in half so fits on crackers when sliced)
*2pcs 1lb Blocks of Colby (each cut in half so fits on crackers when sliced)
*2pcs 1lb Blocks of Monteray Jack (each cut in half so fits on crackers when sliced)
*1pc 1lb Block of Sharp Cheddar (cut in half so fits on crackers when sliced)
After being really unclear as to how to keep my smoker at 100 degrees or less (and without having bought an additional product to do so, or have fabricated something), I decided to soak some hickory chips in water and after taking all the trays out of the smoker I turned it on to 225 and preheated it. I then loaded some hickory chips and let the smoke build. I then set the temp at 100 degrees and opened up the smoker and loaded the following in this order (from bottom to top)
*1 Rack of Cheese
*1 Rack of Cheese
*Roasting pan full of ice
*Aluminum wrapped tray (to help keep heat on bottom)
I then closed up the vent at top and bottom and started to smoke. I noticed the temp was rising a bit, so I opened up the vent on top, which immediately caused flareups in the heat chamber (kind of freaked me out). So I opened the box up to figure out what was going on (I didn't), shut it back up and noticed I was still getting good smoke, so it is closed back up and the temp is quite cool.
I have the vacum sealer ready. More to follow, once i know more. I am curious about the flareups though.....
Any tips or advice would be greatly appreciated.
--Matt Tucker
*3pcs 1lb Blocks of Colby Jack (each cut in half so fits on crackers when sliced)
*2pcs 1lb Blocks of Colby (each cut in half so fits on crackers when sliced)
*2pcs 1lb Blocks of Monteray Jack (each cut in half so fits on crackers when sliced)
*1pc 1lb Block of Sharp Cheddar (cut in half so fits on crackers when sliced)
After being really unclear as to how to keep my smoker at 100 degrees or less (and without having bought an additional product to do so, or have fabricated something), I decided to soak some hickory chips in water and after taking all the trays out of the smoker I turned it on to 225 and preheated it. I then loaded some hickory chips and let the smoke build. I then set the temp at 100 degrees and opened up the smoker and loaded the following in this order (from bottom to top)
*1 Rack of Cheese
*1 Rack of Cheese
*Roasting pan full of ice
*Aluminum wrapped tray (to help keep heat on bottom)
I then closed up the vent at top and bottom and started to smoke. I noticed the temp was rising a bit, so I opened up the vent on top, which immediately caused flareups in the heat chamber (kind of freaked me out). So I opened the box up to figure out what was going on (I didn't), shut it back up and noticed I was still getting good smoke, so it is closed back up and the temp is quite cool.
I have the vacum sealer ready. More to follow, once i know more. I am curious about the flareups though.....
Any tips or advice would be greatly appreciated.
--Matt Tucker
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