Quick cheese question.

[RAF128]

I'm preheating the SG and plan to start some cheese in about 1 hr.    What should I do with the vent?   I normally run full open but have been thinking I want to keep some moisture in the tower.   Should I have the vent ½ open?

[smokeNcanuck]

I have done three batches and allways have my vent full open.  You don't want you cheese
to sweat.  I'm no expert though.

[GusRobin]

I go full open no matter what I cook so I can't give you an unbiased opinion.

[ArnieM]

I'm with Gus on the vent.  Did a batch yesterday.

[SouthernSmoked]

I go full open no matter what I cook so I can't give you an unbiased opinion.

Ditto! Full open on everything - I took my vent off.

[Tenpoint5]

Full open and if your worried about the temps rising make a foil boat out of doubled over foil and dump in some ice. and place on the bottom rack. smoke flavored ice cubes when your done. I haven't tried them in my mixer just yet, but I will ;D

[DTAggie]

People still have vent covers?

[RAF128]

I'm planning on a double smoke with hickory(I like lots of smoke flavor).    First 2 hrs just finished and it has some color which has never happened before.    I'll let it rest for a few hours and then smoke it again.   I watched the cabinet temp and it ran at 73.   Temp in the garage was 61.    When it's done I'll vacuum seal and put it away for a while.   I've been taking pictures and will post them when it's done.

[rdevous]

Smoke flavored ice cubes when your done. I haven't tried them in my mixer just yet, but I will ;D

Pecan smoked ice cubes soaking in a bourbon bath....hhhmmmmmmmmmmmm!
10.5...you may have something there!!!   ::)
 
Ray

[squirtthecat]

Smoke flavored ice cubes when your done. I haven't tried them in my mixer just yet, but I will ;D

Pecan smoked ice cubes soaking in a bourbon bath....hhhmmmmmmmmmmmm!

What if you used Crown Royal pucks?

[Jim O]

Hey,RAF 128

I smoke a fair amount of cheese and everyone seems to love it! I normally do only 2 hrs with usually apple.

Unless you like a really strong hickory taste ,a double smoke may be a bit strong IMHO.

Jim O

[RAF128]

Well it's all done and as promised here's some pictures
First cheese going in


Then after 2 hours of hickory


After a rest hit it with another 2 hrs.


When it was all done I put it on a plate and brought it in


And finally I vacuum seal and put in the fridge


There were a few little crumbs on the plate which needed to get rid of ;) so I tasted it.    Pretty good IMO.   Close to what I had at the bulk cheese warehouse.   Didn't get quite the color they had but you can see it is definetly been smoked.   Also the out 1/8" of theirs was darker color when sliced.    It's now sitting in the fridge and will stay there for couple of weeks.
Oh the 2 on the left are the cheddar with horseradish and the others are the 5 yr old white cheddar.

[ArnieM]

Looks good RAF - Just don't vac pac that glass.  ;D

[RAF128]

 ;D :).   Not a chance.