Cold today here in NEPA 40* Had some lite snow in the higher elevations.
Said
Self
How bout some cheese ;D
Got some Cabot extra sharp in the middle, Swissh on the left and Heidi Ann on right.
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0586.jpg)
Ok now for a kick up ;D
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I use my OBS 4 rack for cold smoking.
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0592.jpg)
Use some solid chunks. I find i get a better smoke on the cheese this way.
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0593.jpg)
Smoke time varies between 22 and 27 mins.
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Ready to smoke. Will add wood 4 times to the slide.
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0598.jpg)
nepas, don't know if you saw the post I did yesterday, but I smoke some canned
Boil Cajun Peanuts. They were delicious.
I'd like to get in one more chesse smoke before we get our 6 month 90* plus weather.
Quote from: classicrockgriller on May 09, 2010, 09:23:01 AM
nepas, don't know if you saw the post I did yesterday, but I smoke some canned
Boil Cajun Peanuts. They were delicious.
I'd like to get in one more chesse smoke before we get our 6 month 90* plus weather.
cool
i will look. i been real busy getting things ready for june. today i took the day off ;D
Getting a rest before vac sealing.
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0599.jpg)
Mmmmmm... Smoked Cheese....
Looks great Rick! ;)
I'll be interested to hear how the added spice is.
Mike
Vac sealed for the smokeout ;D
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0604.jpg)