Super_Dave wrote:
Gdetrailer wrote:
The cheeses I have not gotten dailed in yet but the ham and bacon are on our favorites list for sure..
What issues have you had with your cheese, it's one of my specialties. A cold plate also really helps for cold smoking when the temps get a little warmer.
15-20 minute smoke with mailbox mod results in stove pipe flavor, zero color change.. and that is with one month AFTER it is smoked..
Cheese brought to room temp before being placed in smoker, temps below 70, top vent full open and small computer fan placed over the top vent drawing the smoke out the vent..
Placed cheese in fridge overnight lightly covered with plastic to keep from drying out then vacuum packed next day..
Think I will have to poke a few extra holes in the mail box..
Used a pellet mix with Oak, Cherry, Maple which works great on everything else, not to strong..
Otherwise everything else I have done has turned out great..
DW and DD have been spoiled :B
