Cheese It Up

[NePaSmoKer]

The cheese bug is running rampant here  ;D

Sharp and NY Sharp.........



Less the wrapper and ready for some Apple smoke.



Hey why not do some Queso Hebra Mexican string cheese  ;D



This cheese comes in a long ribbon that you unroll. I get this in a mexican mom & pop store/mini carniceria.











All cheese today going to get Apple smoke.

[pensrock]

man you are cheesy....  ;) ;D ;D

[muebe]

How many pounds is that mexican "ball o' cheese"? :o

[NePaSmoKer]

How many pounds is that mexican "ball o' cheese"? :o

Just a tad over 5 1/2 lbs

[NePaSmoKer]

So i was looking at the cheese and it just didnt look like it had taken to much smoke.

So i said


SELF

It be time  ;D

[ADH]

Nice. Wish it was not in the mid 80's here ;D

[pikeman_95]

I see what you mean. It sure seems to be giving off the smoke. Did you get some pictures of the smoke on the cheese.

If you moisten the chips a little before you start you can strech out the smoke. I wet mine a little to slow things down a little. Did you fill the generator all the way up each time.

kirby

[ronbeaux]

I'd like to wake up in your garage. That smoke just has to be prevalent like walking into Rendezvous's in Memphis.

[pikeman_95]

I'd like to wake up in your garage. That smoke just has to be prevalent like walking into Rendezvous's in Memphis.

I bet you want to lick the walls.

[devo]

That cheese ball is the weirdest thing I ever did see. Kinda wonder if your suppose to play baseball with it or eat it.

[Tenpoint5]

Now that is what you call Letting the smoke roll!!

[MidKnightRider]

I've never seen Mexican string cheese before,
I'll have to see if I can find some for the cheese smoke I'm planning this weekend.
Nice set up.

[squirtthecat]

You should have unrolled the entire thing and put it in the Big House smoker!    :D

I had some of that cheese down in Mexico...  (not a 5 pound roll, mind you)  Good stuff for nibbling on.

[pensrock]

If you moisten the chips a little before you start you can strech out the smoke. I wet mine a little to slow things down a little. Did you fill the generator all the way up each time.

Be cautious using wet wood when cold smoking. Moisture when heated = steam, steam = 212 degrees F, 212 degrees F = cheese soup.  ;D
I always use dry wood to smoke cheese with. I do use damp wood chips in the big smoker when doing sausages.

[smoker pete]

Interesting cold smoker setup there!  Looks like another nice batch of cheese.  What's the difference between Sharp Cheddar and New York Sharp Cheddar?