Massive cheese smoke!


 

E Mann

TVWBB Fan
Man did I screw up big time... a couple of weeks ago I posted my first cheese smoke on here http://tvwbb.com/showthread.php?46081-1st-smoked-cheese-of-the-season!

On Thursday, I took 3 of the bricks into work and told my co-workers that I'd be more than happy to smoke some for whoever wanted some for Thanksgiving. That was the mistake as I left that day with requests to smoke 31 bricks! Yes, THIRTY-ONE BRICKS OF CHEESE! So, here we go!

Un-wrapping all the cheese took almost as long as smoking it!
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Getting the charcoal ready...


Bottom row (Cheddar, PepperJack & Monterey Jack)


Top rack (Hot Pepper, Mozzarella & Gouda)


Scenic view of the woods in my backyard


Once smoked, I sealed them all up with my new vacuum sealer (I'm loving that thing)! I also smoked some almonds to take to work & salmon for dinner but forgot to take some pics so I guess it never happened. We had a ton of wind today so I'm lucky I got the pics I did. Hope it tastes as good as it looks!
 
wow, nice of you to follow through. any temp info? I ask because i'm debating some cheese smoking on my 18.5.
 
Awesome! I am just waiting for it to cool a bit more and I will be doing some
cheese as we are just about out of smoked cheese.
 
wow, nice of you to follow through. any temp info? I ask because i'm debating some cheese smoking on my 18.5.

Hi Bill-
I usually use 3-4 pieces of charcoal and 1 piece of wood which keeps the temps under 60 degrees. You need to keep them under 90 and 1-hr with the previously mentioned amounts will be plenty of smoke flavor for ya!
 

 

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