First cheese smoke

[jaegertc]

Working on my first cheese smoke.  Ambient temp is about -3.  My six rack has been hanging around 48* (although it inexplicably just went up 10*) using only the SG.  Maverick probes have stayed in the mid to upper 60s (although, again, the cabinet temp jet started climbing - I'm not too concerned because its coming out in about ten minutes).

I've got Cheddar (sharp and mild), Muenster, Gouda, Gruyere, Velveeta (just to gross my wife out), a blue cheese made in my hometown, and pepperjack.  There may be another one - I can't remember.  I'm using a mix of apple and alder.  Can't wait to try it.  I just wish I didn't have to age it before snacking...10-14 days?  Really?

[Ka Honu]

10-14 days?  Really?

Yes, really.

[NePaSmoKer]

Yes, really X2

[Quarlow]

Definitely for sure 10 to 14 days. That sounds like a pretty good load but you know it doesn't count till we see pics of it.

[FLBentRider]

Yes, really X2

Been there, snuck a taste, yeah REALLY X3!

[jaegertc]

I believe it after smelling what came out of the smoker.  It needs some serious mellowing - like Courtney's Love on a bender needs mellowing.

[jaegertc]

Some pics - planning on taking some out of storage tomorrow, now that it's had 10 days to smoke.  Apologies if the pix don't show up - I'm using Picasa, which is a little different than Photobucket.

[classicrockgriller]

Might be a little early, but if it is just reseal and wait alittle longer.

Haven't cut most of the cheese I smoked on Nov 4th.