Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Electric Smokers => Topic started by: Roget on May 21, 2018, 06:41:15 PM
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I smoked seven pounds of cheese today in the Bradley.
This smoke consisted of sharp cheddar, Swiss, Colby , Colby jack, & alpine Swiss.
My first time smoking Colby & jack so I'm not sure how I will like it.
I smoked it for two and a half hours with hickory & cherry.
Here is the cheddar.
(https://storage04.dropshots.com/photos7000/photos/1366801/20180521/163433.jpg)
I let it set on the counter for an hour and then wrapped it in plastic wrap.
(https://storage04.dropshots.com/photos7000/photos/1366801/20180521/165426.jpg)
Into the fridge.
I will vacuum seal it tomorrow.
I usually get my cheese smoked in April before it gets hot.
It was around 90° today and it was pretty close to too warm.
I probably won't touch this batch for about six months. I think I have enough of the last batch to last that long.
I have another eight pounds I will smoke tomorrow.
Yes, I like cheese. :D :D
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I always figured you for being a little....cheesy..... ;) :D ;D
It all looks good to me. My favorite cheese put to this point in life is Cahill Porter. My intent is to try as many cheeses of that type in Ireland - a couple of months from now. :)
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Nice color on that cheese. I am still working on last years supply. ;)
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Looking real good to me..I have a batch that is ready, but I'm in Florida right now..will be home this weekend to see how it is..sample time..good luck with yours. .☆´¯`•.¸¸. ི♥ྀ.
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Beautiful looking cheese :thumbup:
The Bradley smoker is perfect for smoking cheese ...
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Beautiful looking cheese :thumbup:
The Bradley smoker is perfect for smoking cheese ...
Since I got my pellet smokers, cold smoking is the majority of the action the Bradley sees.
I do still like the ribs that I get off the Bradley though.