CHEESE Question from virgin smoker

[nodak]

Picked up some cheese to attempt to smoke(first attempt, hope it doesn't hurt) for the holidays.  Thought I had hickory, but I don't and nearest store is 180 miles away and Chez doesn't deliver that fast. What I have to choose from is mesquite[}:)], apple, oak, pecan or serve drinks first and eat the cheese and smoke next week. any ideas????

"If you're not living on the edge, You're taking up way too much room, so get the he-- out of my way."[?][?]

[Thunder Fish]

I have smoked well over 60lbs(Med Ched,Mozza,Gouda) in the last month and a half!All I used was Pecan/Apple or Pecan/maple.I start off with "ONE" hickory or Mesquite for 1 1/2 - 2 hours
 The trick is do not run the rear heater,smoke generator only,do not let the Internal temp get above 80 F(or if you see alot of oils come out) than your cooking the cheese.
 Some folks wrap it up during smoking ,I do not!You are going a bit late for Xmas as it is HIGHLEY recomended that it is wrapped after smoking with saran(or other) for at least a couple of days,I prefer 2 weeks or else the cheese will taste like a wet ash tray!(crap) hope this helps and Merry Xmas. . . . .
Terry

[whitetailfan]

Ditto Thunder,
I started using hickory, which I still like, but the last 3 times I did cheese I used Pecan and it pleased a wider audience than the hickory did.  Go for it.  I just did up 3 lbs 2 nights ago for the holidays.
Merry Christmas and good luck


<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB

[JJC]

Got to try the pecan . . . I've used apple, oak, hickory, and maple to good effect on cheese.  Definitely need to let it sit 3 days before eating!

John
Newton MA

[manxman]

Apple or oak are my favourite but I have also used pecan.

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Definitely need to let it sit 3 days before eating!<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

This is a must, tastes cr*p if eaten earlier!!



Manxman.

[iscreamer1]

I already have some cheese in so any relpies will be too late for this experiment but when we talk about 80 degrees, are we talking cheese or smoker temp?

Thx

[manxman]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">80 degrees, are we talking cheese or smoker temp?<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

The temperature of the smoker should be less than 80-85F for true cold smoking.



Manxman.