Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Electric Smokers => Topic started by: muebe on July 23, 2012, 03:04:46 PM
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Well it was 90F outside so a perfect time to cold smoke cheese :o
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2201.jpg)
Blocks of cheese. One has Ghost Peppers in it...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2197.jpg)
Cut into smaller blocks for smoking...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2198.jpg)
Loaded the Bradley cabinet with two ice bowls. Started out at 90F and after a few minutes it dropped to 68F...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2202.jpg)
Loaded into the Bradley. Six pucks of Applewood(2 hours smoke)...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2199.jpg)
After smoking they were wiped down before packing. Looks like some sugar made it's way into the smoker too...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2203.jpg)
All vac sealed and into the back of the fridge. See ya in a couple months my beauties :)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2204.jpg)
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Nice load of cheese!
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When you smoke "some" cheese...You really do it! Are each of those a 1 lb. brick Mike? Nice bunch of cheese!
Wait...are ALL of those 32 oz bricks??? Holy Limburger..... ;D
T
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Looking good. Be sure to report back in a couple of months with your taste report.
Art
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Nice!!
Sent from my iPhone using Tapatalk
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Nice looking load of cheese. I did a load 2 weeks ago. Yellow cheddar and gouda. Total weight was around 12 pounds. Used the AMZNPS (I CAN SAY THAT HERE! ;D ;D) in the Bradley tower to burn 100% hickory pellets.
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I bet you can't wait to cut the cheese.