I'm preheating the SG and plan to start some cheese in about 1 hr. What should I do with the vent? I normally run full open but have been thinking I want to keep some moisture in the tower. Should I have the vent ½ open?
I have done three batches and allways have my vent full open. You don't want you cheese
to sweat. I'm no expert though.
I go full open no matter what I cook so I can't give you an unbiased opinion.
I'm with Gus on the vent. Did a batch yesterday.
Quote from: GusRobin on November 02, 2010, 08:19:22 AM
I go full open no matter what I cook so I can't give you an unbiased opinion.
Ditto! Full open on everything - I took my vent off.
Full open and if your worried about the temps rising make a foil boat out of doubled over foil and dump in some ice. and place on the bottom rack. smoke flavored ice cubes when your done. I haven't tried them in my mixer just yet, but I will ;D
People still have vent covers?
I'm planning on a double smoke with hickory(I like lots of smoke flavor). First 2 hrs just finished and it has some color which has never happened before. I'll let it rest for a few hours and then smoke it again. I watched the cabinet temp and it ran at 73. Temp in the garage was 61. When it's done I'll vacuum seal and put it away for a while. I've been taking pictures and will post them when it's done.
Quote from: Tenpoint5 on November 02, 2010, 09:42:21 AM
Smoke flavored ice cubes when your done. I haven't tried them in my mixer just yet, but I will ;D
Pecan smoked ice cubes soaking in a bourbon bath....hhhmmmmmmmmmmmm!
10.5...you may have something there!!! ::)
Ray
Quote from: rdevous on November 03, 2010, 02:45:29 AM
Quote from: Tenpoint5 on November 02, 2010, 09:42:21 AM
Smoke flavored ice cubes when your done. I haven't tried them in my mixer just yet, but I will ;D
Pecan smoked ice cubes soaking in a bourbon bath....hhhmmmmmmmmmmmm!
What if you used Crown Royal pucks?
Hey,RAF 128
I smoke a fair amount of cheese and everyone seems to love it! I normally do only 2 hrs with usually apple.
Unless you like a really strong hickory taste ,a double smoke may be a bit strong IMHO.
Jim O
Well it's all done and as promised here's some pictures
First cheese going in
(http://img.photobucket.com/albums/v481/candlelake/picture338.jpg)
Then after 2 hours of hickory
(http://img.photobucket.com/albums/v481/candlelake/picture340.jpg)
After a rest hit it with another 2 hrs.
(http://img.photobucket.com/albums/v481/candlelake/picture341.jpg)
When it was all done I put it on a plate and brought it in
(http://img.photobucket.com/albums/v481/candlelake/picture342.jpg)
And finally I vacuum seal and put in the fridge
(http://img.photobucket.com/albums/v481/candlelake/picture343.jpg)
There were a few little crumbs on the plate which needed to get rid of ;) so I tasted it. Pretty good IMO. Close to what I had at the bulk cheese warehouse. Didn't get quite the color they had but you can see it is definetly been smoked. Also the out 1/8" of theirs was darker color when sliced. It's now sitting in the fridge and will stay there for couple of weeks.
Oh the 2 on the left are the cheddar with horseradish and the others are the 5 yr old white cheddar.
Looks good RAF - Just don't vac pac that glass. ;D
;D :). Not a chance.