New guy on the block--great tips on cheese!

[Ken Riddle]

I am Ken Riddle, new BS owner.

I have been lurking here for a while and it is most helpful seeing what you all have posted.

I smoked a corned beef brisket and it came out very good.  I soaked it for a few hours, slatered it down with mustard, and gave her a big dose of rub.  Smoked two hours with "special blend", then wrapped it in foil and finished it at 200 degrees in the oven.  Really great!

I did a bunch of cheese per the instructions on this board last weekend.  I had Cracker Barrell sharp cheddar, some good swiss, a loaf of Monterey Jack, and some Hot Pepper Jack.  Did it with the heater unplugged and used pecan wood.  I had to open the door a few times to let the heat out as it wanted to get to 100 degrees with just the smoke unit.  I tried to keep it below 80.  The day was cool.

I smoked it for an hour and a half.  It had just liberated a bit of moisture when I let it get too warm so I dried it off with paper towels and then wrapped it in aluminum foil and put it in a ziplock bag and refrigerated it for two days.

I must tell you, it is magnificent!  Especially the sharp cheddar.  Thank you all so much for posting all the tips on this board.

Ken Riddle
Hampton, Tennessee

[Wildcat]

Welcome to the forum and congrats on those smokes.  Keep it rollin.

[Mr Walleye]

Hi Ken and welcome to the forum.

It looks like you are off to a really great start!  8)

Mike

[La Quinta]

Hey Ken!! Nice to have you with us!! Watch out!! There is some pretty addictive stuff to learn on this site!!! :)

[FLBentRider]

Welcome Ken,

Smoking is addicitive.

Much knowledge here to be had.

[KyNola]

Welcome Ken!  I see the usual suspects have already christened you to the forum. :D  Lots of really knowledgeable people on this forum to gain information from should you ever need it.

KyNola