Cheese Question

Started by JZ, November 05, 2011, 08:53:45 AM

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JZ

November 05, 2011, 08:53:45 AM
Just put 4 blocks of cheddar on the smoker with 6 Pecan pucks. Temp outside is -10*C so I don't think I will havea problem with the box getting too hot -- but should I turn on the heater to ensure it gets to 80*F. I have the DBS.

TheHardWay

#1
November 05, 2011, 09:05:40 AM
I think you will be fine.  Cold is OK, you just don't want to get warm so your cheese doesn't melt.

muebe

#2
November 05, 2011, 09:12:34 AM
Yes you should be fine. Perfect temp outside for cold smoking  ;)
Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

JZ

#3
November 05, 2011, 09:24:44 AM
That was quick  ---- thanks Guys.

Love this forum and my new DBS. The OBS may get very little use now.

pensrock

#4
November 05, 2011, 09:59:16 AM
It depends, I do run my heat with a PID.  Cheese seems to take on more color at warmer temps. I like to run between 80-90F when doing cheeses. I can not say if the taste is any different but the color is.

JZ

#5
November 05, 2011, 01:35:47 PM Last Edit: November 05, 2011, 01:44:13 PM by JZ
The cheese is done and if I got this right there should be a picture of it below. The IT of the cab got up to 85*F just before I pulled the cheese off. You are right about the colour as the cheese did not seem to take on much - but it sure smells good. It is going to be real hard not to try a piece. I know DON"T do it.

I also had 2 trays of almonds in the smoker. No seasoning or anything but they seem to have taken the smoke well and I have them in an airtight container. They taste pretty good right now, but I think they will be better tomorrow.
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