Working on my first cheese smoke. Ambient temp is about -3. My six rack has been hanging around 48* (although it inexplicably just went up 10*) using only the SG. Maverick probes have stayed in the mid to upper 60s (although, again, the cabinet temp jet started climbing - I'm not too concerned because its coming out in about ten minutes).
I've got Cheddar (sharp and mild), Muenster, Gouda, Gruyere, Velveeta (just to gross my wife out), a blue cheese made in my hometown, and pepperjack. There may be another one - I can't remember. I'm using a mix of apple and alder. Can't wait to try it. I just wish I didn't have to age it before snacking...10-14 days? Really?
Yes, really X2
Definitely for sure 10 to 14 days. That sounds like a pretty good load but you know it doesn't count till we see pics of it.
Quote from: NePaSmoKer on January 05, 2010, 08:29:19 PM
Yes, really X2
Been there, snuck a taste, yeah REALLY X3!
I believe it after smelling what came out of the smoker. It needs some serious mellowing - like Courtney's Love on a bender needs mellowing.
Some pics - planning on taking some out of storage tomorrow, now that it's had 10 days to smoke. Apologies if the pix don't show up - I'm using Picasa, which is a little different than Photobucket.
(http://lh4.ggpht.com/_rj18K97DI80/S0ariAX5crI/AAAAAAAAAB0/FOnNPzkN46g/s400/2010-01-05%2019.45.05.jpg)
(http://lh3.ggpht.com/_rj18K97DI80/S0arvoMSTlI/AAAAAAAAAB4/BHJTUxJVg_U/s144/2010-01-05%2019.44.18.jpg)
Might be a little early, but if it is just reseal and wait alittle longer.
Haven't cut most of the cheese I smoked on Nov 4th.