BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Cold Smoking => Topic started by: Mr B on May 05, 2010, 12:32:34 PM

Title: Another cheese question
Post by: Mr B on May 05, 2010, 12:32:34 PM
Do any of you let your (hard) cheese sit out on the counter to "warm up" a bit before putting it in the smoker?  I do this w/ my meat for a few hours prior to smoking.

Thanks
Title: Re: Another cheese question
Post by: OU812 on May 05, 2010, 12:40:39 PM
I invert the trays on the counter and let the cheese come up to room temp, my thoughts are to help keep the cheese form sweatin when I put it in the smoker.

I try to keep the cabnet temp around 80 to 85 F.

When the smoke is done I invert the trays on the counter again and allow the cheese time to dry and cool off a little before I vac seal them.

Works for me.
Title: Re: Another cheese question
Post by: KyNola on May 05, 2010, 12:53:20 PM
Yep, what OU812 said!

KyNola
Title: Re: Another cheese question
Post by: NePaSmoKer on May 05, 2010, 01:31:29 PM
Double Ditto on what OU and Ky said
Title: Re: Another cheese question
Post by: classicrockgriller on May 05, 2010, 02:55:21 PM
Ditto on nepas doubled ditto of OU and KY said!
Title: Re: Another cheese question
Post by: Mr B on May 05, 2010, 03:26:31 PM
Very good idea, the inverted racks.  I did'nt need any cool down time on my last batch though.  It never got over 65*.  I imagine w/ summer coming the higher temps will become a factor.

Thanks