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Smoking Cheese

I give mine at least 1 week. Other folks wait a month before eating it.
 
+1 .... I too wait at least a week, I prefer to wait two weeks, but it never lasts that long. The wife takes it to work, friends always coming over for the game, night time snacks, it all goes very fast.
 
I cut mine down. More smoke on more surface of the cheese.
 
I use a diffuser down low and put the cheese on the top grate.
 
I wait one night! I make enough that some of it is a week old by the time I get to it though.
 
I cant answer that. I just got the tube smoker and am still playing with it.

My first smoke I left all vents open.

It hasn't been 2 weeks til Saturday.
 
On a still night I'd keep all the vents open, you want a slow, steady flow. If it's windy keep the vents closed down a bit
 
I allow mine to rest a minimum of 2 weeks before I break it open. The good news is the 2 weeks normally turns into several months because I make sure I do big batches of cheese each time. And when I get to about 4 blocks I'll do another batch up, so I don't ever run out.
 
I go at least a week. By two weeks, I think it has done most of the mellowing that will ever do. After that, the mellowing get's a lot slower, IMO.

But, I don't do long smokes. 60-90 minutes, tops. I like a subtle smoke.

CD
 
I buy the #5 pound blocks of cheddar and mozzerila..sp. I slice my pieces about 1 1/4 inch thick blocks before smoking them.
 
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