- Jul 6, 2017
- 45
- 13
Hey y'all. I was trying something new tonight. SMOKING CHEESE! Lets just say that keeping my smoker under 90 during the summer in Oklahoma is difficult. I had no heat turned on, an A-maze-N pellet hopper in the bottom of my MasterBuilt smoker. I used ice trays to keep it under 90. All was going well until I slacked off the last 30 minutes. I came out to see the temp at 120. The cheese had a wonderful color, but was very soft and had become greasy. I removed it and wiped the grease off with a paper towel. I vacuum sealed it and through it in the fridge. Is it ruined, or am I okay? Any help or advise is appreciated.
Thanks,
Robby T
Thanks,
Robby T