BRADLEY SMOKER | "Taste the Great Outdoors"

Never did cheese before but after reading all the post hear it sure sounds yummy. Using a BD with cold smoke att which chees do all of you recommend? I love almost all cheese as does the family but wanted to see which you prefer.

I love all cheese' too.

Do what you like.

They are the best.

I agree all cheeses are good, but I do have my favorite and that is Gouda. Can't really give you a reason why...just personal preference.

Remember that soft cheeses ie: swiss,tend to dry out a bit more than harder cheeses ie: cheddar. So remove the softer cheeses earlier.

And don't be afraid to prop open the door a bit if your temps are getting too high, there will still be plenty of smoke.

Good luck with it..and let us know how it went for you ...

Smoked pepper jack rocks

my favorite is smoked colby jack! smoked pepper jack is a very close 2nd!

Did up some c-jack,mozz,pepper jack and provolne tonight. Only had the special blend wood for 1.5 hr. Kinda cold in the barn so I had to actually turn on the burner to get it to 80f. After letting it sit for awhile I wiped it off and wrapped it saran wrap and the placed in ziploc bags. Wanted to use my gamersaver vac but it decided it wanted to die >:(
now I know what you guys were talking about the ash tray smell (damm thats gross) and I smoke. After washing my hands multiple times I can still smell it. Let you guys know how it tastes in a month.

Gooda for sure ... Monterey Jack and Sharp Cheddar

Just did up two blocks of cheese. I read about leaving it in vacuum bags for 4-6 weeks. Got one block of medium cheddar and one block of monterey jack. Weather is real cold so no chance of the melted glob
Dont like the idea of waiting 4-6 weeks but I guess good things come to who wait. Should be ready for those warm days in March for ice fishing.

As hard as it is, you will be happy you waited. Looks good!

Just took some cheddar and swiss out of the refrig that I smoked and vac sealed 1 year ago.  It was outstanding!!!!!!!!!!