Got my Cold Smoking Going on Today!

[EFGM]

Took advantage of the slightly lower temperature today. Have 10 lbs of Tallimook Mild Cheddar, 5 lbs of Tallimook PepperJack, and a small bit of Yancy Jalapena.

[admin]

EFGM, Hello! Your cold smoked cheese looks delicious! Please, tell us how you cold smoke. How long and at what temp.
Thanks!
You can try to flip your pix by saving to your desktop then right click to rotate.
Either way so glad to have your pix!

[EFGM]

I normally don't try to cold smoke cheese in the summer, especially here in Texas. However I am out and need some on hand so I took advantage of this lower temp day.

Steps I take are as follows:

1. Slice my Cheese into slices I desire, which are normally about 4 oz slices. On this smoke I cut 2 of the 2.5# blocks into thin slices. These is for orduerves with round crackers, thin slice of cheese and slice of melt in your mouth smoked sausage.
2. Then I prepare my smoker. This time I removed the wood trays however I will leave them from now on. I fill my Amazen Tube smoker (12 inch) with pellets and place it on bottom of smoker. I put it to the left of the left hand element and let the element guard hold it in place. I remove the drip pan to improve airflow.
3. Then I light the tube smoker with my propane torch. I no longer use the small hand held one that you refill, but use one on the long slider tanks. Takes much less time to get it sufficiently lit.
4. Now I fill a full size aluminum pan with ice and place on bottom rack.
5. Then I load the racks. I laid the thin slices flat and the 4 oz slices on their side standing up.
6. I put one probe to my tappecue throw exhaust hole and rested on top rack between the cheese. Always prepared to add more ice should the temp come close to 90.
7. Shut the door and go about my business. The tappecue will alert my phone if temp reaches 83 which should give me time to react. My Cheese melts at 90* so I always keep it below that. I'll bet your cheese does also.

This smoke today I went for 3 hours, in a smaller smoker I usually only go 2 hours and it works out well. As you this thing has a lot of real estate and I wanted a little heavier smoke profile than I saw at 2 hours.

Then I vacuum pack everything. 2 4oz slices to a vacuum pack. The thin slices I did 4 slices each just because.

So now I'm stocked up. 5 # Tallimook Mild Cheddar, 5# Tallimook Pepper Jack, and a small slice of Yancy Jalapeño. Ready for Smoked Mack n Cheese, brisket nachos, or just plain o' cheese nachos. Great things to serve if Dinner is ever running a little late cause we all know, "It Ain't Done Till It's Done"

With today's temp the 1500CXLD never got above 75* and the outdoor temp reached 91. Worked out great!

Thanks for your interest!