New to all this cheese stuff....

[Consooger]

OK so I would first like to start off that I do not like cheese what so ever, nor do I eat cheese unless it's on a pizza, other than that I stay away from it. BUT since my old college room mate found out I smoke all sorts of stuff he has been asking me to smoke him some white cooper. SO I stopped by my local butcher (while picking up 60 lbs of london broil for jerky I might add) and I asked my guy for 1.5 # of white cooper. Well I guess he wasn't spot on like he normally is and he gave me 2.25 # of cheese for the price of 1.5. I'm not going to complain. So here are my questions because I want my buddy to like this stuff however I will never try it.

I have 3 blocks which are .75 lbs a piece. Are these blocks too big or should I cut them in half?
I am going to use my Bradley to cold smoke this with my AMAZN pellet smoker.
    - I am thinking of using either Peach or Apple. Any preferences on which would be better?
    - How long to smoke?
    - Will the AMAZN get hot enough to start melting the cheese? I am going to put this on the second to top rack (I have a 6 rack). If so I can add a frozen bottle in there.
    - Vent, wide open, half open, or closed?

Any other ideas or insight is welcome, as again this is my first time doing cheese.

Thanks!

- Sugar
   

[devo]

I just bought a round block myself today. I like to divide it into equal pieces as best I can. I like apple for cheese but that all comes down to likes and dislikes so that one is hard to call. Your AMAZN pellet smoker is perfect for cold smoking. I do like to have the cabinet temp up around 75-80 degrees F. Seems to give the cheese a little richer color to me. Vent wide open.
After the smoke, I go for two hours max. I than take the cheese and let it rest on the counter to cool off. At this point some will vac pack but I give it and over nighter in the fridge than vac. pack.

[mikecorn.1]

I also hear that you need to wipe of any sweat Taft forms on it before sealing.


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[Consooger]

What about the time of smoke and are the blocks I have too big or should I cut them down?

[squirtthecat]

What about the time of smoke and are the blocks I have too big or should I cut them down?

What are the dimensions of the blocks?

I'd give them 2 hours of Apple smoke..   Cheese up towards the top, a foil pan or bag of ice cubs on the bottom rack.  Keep it below 90° if you can.

What these ↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓ guys said!

[NePaSmoKer]

OK so I would first like to start off that I do not like cheese what so ever, nor do I eat cheese unless it's on a pizza, other than that I stay away from it. BUT since my old college room mate found out I smoke all sorts of stuff he has been asking me to smoke him some white cooper. SO I stopped by my local butcher (while picking up 60 lbs of london broil for jerky I might add) and I asked my guy for 1.5 # of white cooper. Well I guess he wasn't spot on like he normally is and he gave me 2.25 # of cheese for the price of 1.5. I'm not going to complain. So here are my questions because I want my buddy to like this stuff however I will never try it.

I have 3 blocks which are .75 lbs a piece. Are these blocks too big or should I cut them in half?
I am going to use my Bradley to cold smoke this with my AMAZN pellet smoker.
    - I am thinking of using either Peach or Apple. Any preferences on which would be better?
    - How long to smoke?
    - Will the AMAZN get hot enough to start melting the cheese? I am going to put this on the second to top rack (I have a 6 rack). If so I can add a frozen bottle in there.
    - Vent, wide open, half open, or closed?

Any other ideas or insight is welcome, as again this is my first time doing cheese.

Thanks!

- Sugar
   

Full blocks are fine.
Apple, peach, maple, hickory are good woods to use.

Your AMZNS will get hot but not enough to melt the cheese unless the cheese is racked right above the smoker. Also only light 1 end of the AMZN, If you light both ends you will create more heat and smoke.

Dont put no frozen anything in there, it will melt and put out the smoker and will create condensation on the cheese which is yucky.

Run your vent full open or better yet take the top adjustment off and run full all the time.

2 hours is what i do, more if you like strong smoke

[devo]

What about the time of smoke and are the blocks I have too big or should I cut them down?

Two hours max.
Here is what I did with the wheel I just bought so you can judge from that for size.

[ghost9mm]

Just 2 hours of smoke...for me..

[NePaSmoKer]

What about the time of smoke and are the blocks I have too big or should I cut them down?

What are the dimensions of the blocks?

I'd give them 2 hours of Apple smoke..   Cheese up towards the top, a foil pan or bag of ice cubs on the bottom rack.  Keep it below 90° if you can.

What these ↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓ guys said!

↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑↑

The stars at night are big and bright  ;D

[Consooger]

I love all you guys....pics coming tomorrow!!!! Thanks again!

I HATE cheese I could just pack it and send it and say it was smoked if he wasnt a huge smoked cheese guy. I'm telling him to let it rest at least a month or 2, is that a good call or more?

-  Sugar