Author Topic: Cheese in the BPS  (Read 1597 times)

Offline PigsAreTasty

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Cheese in the BPS
« on: March 24, 2013, 05:42:54 pm »
Time for some more cheese while the temps are low and there's still snow on the ground >:(
Was a nice 27 degrees out.

Had to try some chocolate on that empty rack space


Smoker stayed at about 51

Did some last spring, don't remember what the temp was, but i remember the smoker stayed at about 80

Yea i know, the drip tray is upside down ::)
As you can see, I guess the temp does make a difference in colour.

Both smokes were were 2 hours with apple.
Now without the main burner going the pucks don't completely burn, they take about 35 mins depending on the temperature. I just set a timer to go off every 35 mins and manually advance the pucks. Yea it's a pain, but I have smoked cheese :)

Up next will be some cold smoked bacon in the BPS ;D
Thanks for lookin

Offline classicrockgriller

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Re: Cheese in the BPS
« Reply #1 on: March 24, 2013, 05:51:24 pm »
The cheese is very nice, but start another post and tell us about

your propane smoker house.

Offline mikecorn.1

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Cheese in the BPS
« Reply #2 on: March 25, 2013, 12:01:07 pm »
Nice setup you got there. The cheese looks great. Nice color.


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Mike

Offline Habanero Smoker

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Re: Cheese in the BPS
« Reply #3 on: March 25, 2013, 01:00:00 pm »
You got some great color on that cheese.


     I
         don't
                   inhale.
  ::)