Not happy with how cheese has turned out...

viper125 · February 03, 2012, 12:30:19 PM

Just read that let cheese set out a couple hours starts to harden out side preventing oil from coming out. Maybe that. With amb at 74 degrees but what was the cabinet temp?

Salmonsmoker · February 03, 2012, 12:38:21 PM

You're right on the pid viper, unless it's really cold out. I was thinking about my setup. Even when I'm cold smoking I have the pid on to monitor the cabinet temp., but with the temp. set way low so it doesn't turn on the element. My wall mounted probe for the pid is just below the second rack from the top, where the cheese is sitting. I also have a 12v computer case fan that I made a couple of wire hooks for so I can hang it from one of the lower racks to more the air around and even out the temperature. It works fairly well. The fans are about $5 and last about 1 1/2 years before they get gunked up enough to quit working.

Dalglish · February 03, 2012, 12:39:41 PM

Quote from: viper125 on February 03, 2012, 12:30:19 PM
Just read that let cheese set out a couple hours starts to harden out side preventing oil from coming out. Maybe that. With amb at 74 degrees but what was the cabinet temp?

Sorry I should have said cabinet temp, measured with a probe rather than the bradley one.

Dalglish · February 03, 2012, 12:42:10 PM

I think I'll try Gouda and see if there's any improvement, I would like to get good results from cheese.

viper125 · February 05, 2012, 08:27:54 PM

If yout talking the probe on door you cant go by that. Its way off.

Dalglish · February 06, 2012, 11:24:59 AM

I don't have a temp issue, I'm measuring with an external probe and using the cold smoke set up. It didn't get above 75F.

viper125 · February 06, 2012, 03:02:36 PM

Well hope it turns out better this time. Be sure to leave it set out till room temp before putting in fridge too!

La Quinta · February 13, 2012, 12:36:26 AM

Sorry...I am going to be a curmugeon...good lord you guys are analyzing the living crap about a very simple cold smoked item? No curing...no more work...I am confused? I have a very tight window of cold smoking...I am not being condesending...but...geez...

viper125 · February 15, 2012, 04:01:04 PM

Well your probably right La Quinta! But seriously just trying to figure something that will work for him. I prefer lots of smoke and can enjoy straight out of the smoker and cooled. The first piece to me has a strong off taste but after that its fine. And every body loves it. But to some it seems to be unpleasant. Sorry!

Dalglish · March 02, 2012, 12:31:25 PM

Quote from: La Quinta on February 13, 2012, 12:36:26 AM
Sorry...I am going to be a curmugeon...good lord you guys are analyzing the living crap about a very simple cold smoked item? No curing...no more work...I am confused? I have a very tight window of cold smoking...I am not being condesending...but...geez...

Yeah the reason for that is because despite following the very simple steps it just didn't taste good. I haven't got around to trying a different cheese but I will at some point. Hopefully with better results.

La Quinta · March 03, 2012, 11:55:13 PM

ok...I got it...no problem. Was just trying to give a little input...I live in a very hot environment and when it gets 40 degrees out...I don't need probes or worrying about the internal temp of the cheese or any of that stuff...guess I am just old school...vac seal for 2 moths and done...