New Smoker In Texas; I'm starting to get the hang of this

[EZ Smoker]

I just registered for the forum today, but I've been reading it since I got my smoker last September.   Been smoking brisket, pork butt, spare ribs, baby back ribs, pork loin, chicken, turkey, and cheese.   (Incidentally, the cheese was terrible.  Gotta read more on smoking cheese.  [I used cheddar, 3 hours of cherry wood, then in the fridge for 3 weeks... it was awful, but everything else I've made has been very good or great].)   I've learned a lot here already, but now that I'm signed up I can participate a little bit.


Scott

P.S.  I'm using the OBS.

[classicrockgriller]

EZ, Welcome to the Forum.

Nice to have another Texan on Board.

Sounds like you are ready to do some showin of your smokin.

If we can help, just ask.

[Quarlow]

Hello EZ welcome to the smoke pit. Glad you finally spoke up but what the heck took you so long. With 3 hrs of cherry on the cheddar you may have needed to let it sit longer. It only gets better with age.
Was it to strong or to weak or was it ashy tasting, maybe we can figure out what was wrong.
I have only done cheese once with the cold smoke box I made out of a cardboard box but it needed way more smoke for me and I gave it 2 hrs.
Let that smoke roll buddy.

[EZ Smoker]

Thanks for the welcome.  And thank for the help figuring out my cheese issue.

As for the cheese, it wasn't exactly ashy tasting, but it didn't really taste like cheese anymore.   Just a bad, unusual taste and with a lingering aftertaste.  Sort of like the cheese fairy had come and sucked the cheesiness right out of it while I slept.  Really weird.   As for the storage time, after tasting it at 3 weeks, I put it back in a ziploc and back in the fridge for 8 more weeks and tasted it again, but the awful taste remained.  

I can't remember exactly what the cabinet temp was when I smoked it, but I did pick a day when it was 20 degrees outside, (not used to those days down here!) and I used some ice to try to keep the temp low.  Pretty sure the cab temp got into the 80's but not the 90s.  

The cheese was a wedge I bought from wal-mart.  Didn't cut it first.   The outside of it took on a darker, smokier color while the inside stayed reasonably close to the original color.  

EDIT:  Thinking more about it... it must have been an ash flavor.   I guess I'm just not too experienced at tasting ashes.

I'd appreciate any help you could give me. 

Scott

 

[KevinG]

I have the same issue with cheese, I only go for an hour now with the smoke.

[MPTubbs]

Welcome to the forum EZ.

Keep at it...soon you willl be a pro with all the help here!

[OU812]

Welcome to the fun EZ

I have tried smokin with cherry and dont care for the taste of it, what ever I tried it on every thing tasted off to me.

Try smokin some cheese again but with another wood, like apple and smoke for 2 hr to see if you like that.

Keep us posted.

[Tenpoint5]

I myself am partial to Hickory when smoking cheese. Hey who knows you being from Texas you may just enjoy Mesquite but I would only use it for an hour beings it is so strong.

[ArnieM]

Hi EZ.  Boy, that's a rough one to swallow.  You're from Texas and you're JUST getting the hang of it?   ;D

Anyway, I've done some cheese.  The first thing is to start with a good quality cheese.  Around here, the favorite is mozzarella. It goes great on pizza sliced or shredded.

I've never smoked anything with cherry so I can't comment on it.  I usually use apple for cheese and poultry.  And, the stronger the wood, the less smoke time you want to put on it.

10 - 14 days should be sufficient rest time for the cheese.  I've had some in the fridge for months (vac sealed) with no real noticeable difference.

The problem with cheese is that you have to wait for it.  So, you can't do some today and then try more tomorrow..

Please keep us up to date on your adventures.

[Habanero Smoker]

Cherry has always been bitter to me, and like another member smoking with cherry bisquettes gives me a headache. But I also have a reaction to cooked cherries, I don't know why, fresh, frozen and maraschino cherries don't bother me.

[NewfieSmoker]

Welcome to the forum!  I tried cheese for the first time last week.  I was cold smoking some salmon and decided to stick in a piece of cheapo medium cheddar and a piece of similar mozza.  Both turned out remarkable well after 2.5 hours of hickory/ Apple.  The cheddar seemed to be the best though. 

Either way, lets see some pics of your smokes! 

Welcome!

Newfie