BRADLEY SMOKER | "Taste the Great Outdoors"

I am smoking cheese for the first time while I wait for my replacement element to come in.

I am smoking Cheddar, Mozz, and Gouda, and have a question about the latter.  It is as usual wedge shaped, do I need to take precautions on the thin edge, or should I cut the big wedge into chunks, and save the odd bits for non-smoked uses?

I have some pics, will upload when done, probably this question is too late for this batch but thought I would ask the opinion of the experienced multitude on this forum.

It's really not a big deal one way or the other although I tend to cut the narrow edge off for more immediate consumption and chunk the rest for the smoker.

I left on....then cut off for tasting after 3 week wait.  Was a bit drier but still flavorful.  Nice to shred over a pizza.

OK, lets try that again

Here is as received:

http://i1229.photobucket.com/albums/ee480/gbritten_NH/DSC01100.jpg

Here is as ready to go into the smoker:

http://i1229.photobucket.com/albums/ee480/gbritten_NH/DSC01101.jpg

and here is some of it after smoking:

http://i1229.photobucket.com/albums/ee480/gbritten_NH/DSC01102.jpg

Smoked mostly with Apple (plus 20 minutes Hickory to start and 20 minutes Mesquite to end) for 3 hours last night.

OK, after rereading the directions, one more time posting pictures

Here is the cheese as received:

(http://i1229.photobucket.com/albums/ee480/gbritten_NH/DSC01100.jpg)

Here is the cheese as ready to smoke

(http://i1229.photobucket.com/albums/ee480/gbritten_NH/DSC01101-1.jpg)

and here is some of it after smoking

(http://i1229.photobucket.com/albums/ee480/gbritten_NH/DSC01102-1.jpg)

This was smoked for 3 hours in an OBS, using 20 minutes Hickory, 2 Hrs 20 minutes Apple, and 20 minutes Mesquite (kicking it up a notch!)
I will try a taste tonight after refrigerating 24 hours, but mostly I expect it to age at least 2 weeks.

Good results, not too much oil on the surface, no melting (even the Mozz and the ends of the Gouda wedges)

Quote from: muebe on March 19, 2011, 12:18:35 PM
(gbritten...let me help you out by posting your pics in this thread. It makes things easier. Hope you don't mind :) )

Here is as received:

(http://i1229.photobucket.com/albums/ee480/gbritten_NH/DSC01100.jpg)


Here is as ready to go into the smoker:

(http://i1229.photobucket.com/albums/ee480/gbritten_NH/DSC01101.jpg)

and here is some of it after smoking:

(http://i1229.photobucket.com/albums/ee480/gbritten_NH/DSC01102.jpg)

Thanks for the help, I also realized I had not resized the pics so I deleted them and posted them again sized to 800x600 (I hope, anyway).

Here is the first picture again, which I apparently posted using the old link

(http://i1229.photobucket.com/albums/ee480/gbritten_NH/DSC01100-1.jpg)

Now I think I got it!  More pictures when I get my replacement element.

Looks good; let us know how you liked the smoke mix and time. I wouldn't bother to taste it until at least the 2 weeks is up - I rarely even look at mine before a month.  Looks like you have the sizing down right - I find that about 8 ounces per piece gives me the a decent surface area for smoke adherence and is still a good size for serving, slicing, etc.

Looks good!  Remember "good things come to those who wait"  and with cheese you will be rewarded with yummy goodness!  It is unbelievable how delicious it will be.  I disliked store bought smoked cheese....but found out most paint on liquid smoke! Oh yuck!  This is soooo different and better!