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BRADLEY SMOKER | "Taste the Great Outdoors"

Bradley Smokers => The Digital Smokers (BTDS76P & BTDS108P) => Topic started by: SmokinHotPapa on January 25, 2008, 01:15:17 PM

Title: cold smoke cheese question?
Post by: SmokinHotPapa on January 25, 2008, 01:15:17 PM
Quick question, i looked around the forum and really could'ent find any ideas on how thick the cheese should be, maybe some of you who have smoked cheese could help thanx.
Title: Re: cold smoke cheese question?
Post by: Ontrack on January 25, 2008, 01:17:35 PM
Pops, I buy it in 5 lb. blocks, then cut it lengthwise into 4 equal quarters. This makes it just the right size for crackers when you slice it.
Title: Re: cold smoke cheese question?
Post by: bigredsmoker on January 25, 2008, 03:19:40 PM
Just did a cheese smoke, check out this thread:
http://forum.bradleysmoker.com/index.php?topic=6704.msg65395#msg65395
Title: Re: cold smoke cheese question?
Post by: pensrock on January 26, 2008, 08:02:02 AM
I'm doing cheese right now. I have done over 120 pounds so far this winter. I cut five pound blocks into one pound sizes. It works great for me. I also turn the cheese every 30-40 minutes.
Title: Re: cold smoke cheese question?
Post by: manxman on January 26, 2008, 11:05:44 AM
I do mine approx 6" x 4" x 1".  :)
Title: Re: cold smoke cheese question?
Post by: SmokinHotPapa on January 27, 2008, 09:35:27 AM
thanx for the info I'll give it a whirl!
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