My first cheesy smoke

[hillbillysmoker]

Congrats on your smoke. Looks like an awesome learning experience.

[Smoking Duck]

Thanks all!  Been out of town on business for three days with no internet connection.  It's been 6 days since I smoked the cheese.  Have been trying some.  So far, the roasted garlic, pepperjack and horseradish have the best smoked taste so far.  Some, I think just need some more aging.  Will let those go the full 10 days before I taste test again and give the final update.

Overall, I think so far, it's been a mild success.

[Smoking Duck]

Hey Duck:  I'm glad your project worked well for you.  I've never cold smoked in my BS, but I've read that others remover the smoke generator from the cabinet, hook it up to a cardboard box, and run a collapsable dryer duct hose from the top of thecardboard box to an elevatedbradley smoker.  You might also want to put an aluminum pan in the cabinet filled with ice.  Did you use that type of set up?

Some one posted a picture recently-- I think it was habanero smoker-- of this type of cold smoke set up. 

Hey Consig,

I did not use the cold smoke setup but plan on building the cold smoke setup over the holidays.  Just gotta find the wire at Radio Shack so that I can seperate the smoke generator from the smoker.

I did use an aluminum pan with ice as well as ice in the puck collector bowl. 

It was a learning lesson for sure but I still have gotten some decent cheese out of it.  One can never complain when there's cheese involved  :D

[pensrock]

Smoking Duck,
   You sound a lot like me, I'll start out with one or two items to try then it explodes into a bunch of different kinds.
    As for the different kinds of cheeses you have, I would have to say the most popular kind that I smoke is the horseradish cheese. Everyone loves it and I have probably smoked 25 pounds of it already this year! The second most popular is Cooper Sharp American; I cannot keep enough of these two in the smoker, that's about all I have been smoking for the last four weekends.
   I will not even give any of my cheese to someone for at least three days to allow it to age some, but the longer it sits the better it gets.
   Let me know how the Hab cheese comes out. A group of hunters from the Pittsburg area were up here for buck season and flipped out over the smoked cheese, they asked me if I tried Hab cheese and I told them I have never heard of it before but it sounded great. They are to send me a couple pounds to experiment with.
pensrock

[Smoking Duck]

Hey Pensrock,

I've now tried all of them.  I finally tried the habanero cheddar last night and then it tried me this morning.  I've had tears in my eyes for most of the day now but think I've finally got that out of my system.  I thought they were all good.  Fortunately, I split them up when vac sealing and still have the other half of all the cheeses and they will stay that way for at least two more days. 

I know the feeling you get when you just keep adding more.....I like that feeling!