Smokin' some Colby

[FLBentRider]

I got up early this morning and put these in with three hours of Maple:



This is what it looked like when I took it out, the box temp was 93F when I took it out.

I put ice on the V-Tray. Ambient was 40F when I put it in, 38F when I took it out.



I've got it wrapped, I'll seal it this afternoon for the rest.

[KevinG]

Looks like it took the smoke real good.

[pensrock]

Looks good, now the waiting game begins.  :)

[classicrockgriller]

Nice timing on catching a cold snap (weather).

Cheese looks Smokey.

[FLBentRider]

Nice timing on catching a cold snap (weather).

Yeah... I get maybe three opportunities for smoking cheese each winter that line up on a weekend. This will probably be my last cheese smoke until next winter. This was my third batch, kind of an add-on since I realized the last smoke I did a bunch of cheddar... I really _like_ colby better than cheddar, but I can't get any at Sams, so that pic is $35.00 worth of cheese.

[NePaSmoKer]

Oh yeah that looks real good  ;D

next bologna and crackers  ;D

[OU812]

Oh Ya !

Lookin good FLB.

[seemore]

Mmmmmmmmmmmmmm...smoked cheese!
Mrs

[Tob]

 ???What is the significance of cooler weather for smoking cheese? ???

[FLBentRider]

???What is the significance of cooler weather for smoking cheese? ???

In my environment, Florida, ambient temps are usually in the 80's even at night, most of the year. Just the heat from the smoke generator will send the box temps up and melt the cheese.

IMHO, the cheese needs to stay under 80-90F while smoking.

[Tob]

I figured that would be the reason. So, in this neck of the woods (Northern British Columbia)
we should be able to smoke cheese year round!
Right now we would possibly need a bit of heat in the smoker to keep the ice from forming,
in the summer we will have to wait until after sundown to smoke cheeses.
Thanks for the reply.

[easyridinole]

That looks great FLBentRider! After you smoke the cheese how long do you seal it and leave it sit? I am thinking about doing some this weekend.  :)

Ole

[FLBentRider]

I do ten days to two weeks.

[OU812]

I do ten days to two weeks.

Me too.

I also let the cheese air dry so it aint sweatin before it gets sealed for the wait.

[love the smoke]

Try some mozza mmm good wifes favorite

LTS