Cheesiest night

[anthony]

I will let the pics do the talking.....

Coopersharp, 4 cheese Italian, provolone

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They are in for 1 hr 40 min of hickory smoke.

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[Saber 4]

Looks like plenty of fun.

[beefmann]

gotta take the wrapper off to smoke  ;D ;D gonna be  fun

[Smokin Sparky]

Just a quick note.  I like to vacuum seal and let it rest for at least 3 to 4 weeks before eating. (unless you like that ashtray taste)    ;) ;) ;)

Blake

[Saber 4]

Just a quick note.  I like to vacuum seal and let it rest for at least 3 to 4 weeks before eating. (unless you like that ashtray taste)    ;) ;) ;)

Blake

x2

[anthony]

I have to take the wrappers off, no wonder i can't taste smoke on some of this stuff.

I know all about the long wait ahead.  I still have a small stash to tide me over for the month or so ahead. 

Thanks for the tips guys

[anthony]

Out of the smoker...




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[Saber 4]

Looks like you got some good color going there, have you done the hickory salt yet? if not you might want to give it a try.

[anthony]

Off to bed....


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[anthony]

Looks like you got some good color going there, have you done the hickory salt yet? if not you might want to give it a try.

Have not tried hickory salt, I will have to look that one up and give it a go. 


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[Saber 4]

I got it from TenPoint5 and it is unbelievable. Just get some course sea salt that goes in salt grinders and put it on coffee filters on the racks and smoke away, stirring around a little every hour or two. I have some that has been smoked 3 times now for 5-6 hours each time, I ground some into some alfredo sauce for a pasta dish and you wouldn't believe how good it was.

[anthony]

I got it from TenPoint5 and it is unbelievable. Just get some course sea salt that goes in salt grinders and put it on coffee filters on the racks and smoke away, stirring around a little every hour or two. I have some that has been smoked 3 times now for 5-6 hours each time, I ground some into some alfredo sauce for a pasta dish and you wouldn't believe how good it was.

Does cold or hot smoke matter?  Just wondering if I could throw it in there with some other stuff that is getting smoke, (butts or brisket)

[Smokin Sparky]

You need to cold smoke cheese otherwise you will end up with a glob of melted cheese.  Cheese should be smoked at less than 90 degrees. Other smokes such as meat require a higher temp and putting your cheese in there would leave you a big mess.  ;)

Blake

[Saber 4]

I got it from TenPoint5 and it is unbelievable. Just get some course sea salt that goes in salt grinders and put it on coffee filters on the racks and smoke away, stirring around a little every hour or two. I have some that has been smoked 3 times now for 5-6 hours each time, I ground some into some alfredo sauce for a pasta dish and you wouldn't believe how good it was.

Does cold or hot smoke matter?  Just wondering if I could throw it in there with some other stuff that is getting smoke, (butts or brisket)

You can hot or cold smoke the salt, it melts at some ridiculously high temperature, just remember it can be hot when you stir it around with your finger every so often. Here's a link to a post I did on smoking chex mix and salt at the same time. http://forum.bradleysmoker.com/index.php?topic=33162.msg387245#msg387245 Have some fun with it and let us know how it turns out.

[beefmann]

great  job on the cheese