Dave Ontario
New member
Tonight I'm cold smoking a few blocks of gouda and old white cheddar in the Go Anywhere. It's a few degrees below freezing out.
It makes a great little smoker. I did a couple blocks of havarti and gouda last month and it was amazing!
I've just been buying inexpensive generic 1lb blocks but the smoking process adds such wonderful flavor to the cheese.
I find we end up using smaller slices with it, because it's so flavorful.
Definitely worthwhile to be patient after smoking the cheese and set it aside to mellow for a few weeks.
I had a few branches of seasoned cherry wood pruned from the tree in the back yard.
I've split it down into small chips and dried it indoors.
To get the cherry wood chips started I start them burning with a propane torch and let it burn for a few minutes before putting the lid back on to let it smolder.
I'm using this smoker box for $10
https://www.canadiantire.ca/en/pdp/master-chef-smoker-box-8-in-0852257p.html
Probably the hardest part has been to keep the smoker box going. Every half hour or so I've needed to go out and relight the smoker.
I may need to fine tune the size of the chips so it smolders more consistently.
The remote thermometer is helpful to know if the smoker box has gone out and needs to be restarted when the temperature starts dropping towards freezing.
It makes a great little smoker. I did a couple blocks of havarti and gouda last month and it was amazing!
I've just been buying inexpensive generic 1lb blocks but the smoking process adds such wonderful flavor to the cheese.
I find we end up using smaller slices with it, because it's so flavorful.
Definitely worthwhile to be patient after smoking the cheese and set it aside to mellow for a few weeks.
I had a few branches of seasoned cherry wood pruned from the tree in the back yard.
I've split it down into small chips and dried it indoors.
To get the cherry wood chips started I start them burning with a propane torch and let it burn for a few minutes before putting the lid back on to let it smolder.
I'm using this smoker box for $10
https://www.canadiantire.ca/en/pdp/master-chef-smoker-box-8-in-0852257p.html
Probably the hardest part has been to keep the smoker box going. Every half hour or so I've needed to go out and relight the smoker.
I may need to fine tune the size of the chips so it smolders more consistently.
The remote thermometer is helpful to know if the smoker box has gone out and needs to be restarted when the temperature starts dropping towards freezing.
