Author Topic: cheese  (Read 1236 times)

Offline werwin

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cheese
« on: September 26, 2015, 07:34:08 pm »
i am in the process of smoking my first cheeses since the weather broke and it is in the mid 50's low 60's when the sun sets  anyway hour in to it i went out it rotate it it has been staying at a steady 72 degs.
 My question is  can it be to cold of a smoke? i read that no more then 90 degs and some i saw said it should be around 80 to take the smoke.
 Any input on this? is 70-75 degs to cold?
 Thanks
 Tony

Offline oldsmoker

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Re: cheese
« Reply #1 on: September 26, 2015, 08:24:02 pm »
Your all right. should turn out great. remember to let it rest four at least 30 days, 
OLDSMOKER

Offline werwin

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Re: cheese
« Reply #2 on: September 26, 2015, 09:12:43 pm »
yes have some in the fridge setting up now to vac seal was trying  some different times had some in for 2 3 and 4 hours with oak  see how it goes. i was expecting it to brown up more  tried cooper and mozzarella

Offline Habanero Smoker

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Re: cheese
« Reply #3 on: September 27, 2015, 01:47:26 am »
The 70°F degrees area is what I prefer to cold smoke at. As long as the food you are smoking is not frozen; which is around 28°F, the item will absorb smoke and smoke will adhere to it; though at a lesser rate than if the item is warmer.


     I
         don't
                   inhale.
  ::)

Offline werwin

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Re: cheese
« Reply #4 on: September 27, 2015, 10:58:22 am »
thank you both  it did get the best of me and i hooked the heat up and let it get up to 80 -85 degs   patted it down vac seals dated  type of wood and put in fridge did leave a small bit out  yes it isn't the best but i love smoked cheese so i tuffed it out getting more cheese and trying some more with different woods to see what i like
 i have several pictures but photobucket doesn't seem to want to work for me anymore
 Thanks again
 Tony