Unity
Executive Chef
Cool. Welcome, Old Dave.
--John
--John
I was told that ya can't smoke cheese in a off-set stick burner. True? I think not. But it would take allot of skill. (just thinking) to get a clean burn at such a low temp. I use a GODSM box with a electric burner in it. Works okay for me. Electric burner works good for sausage in that unit too. Might try to pre burn your wood next time. (if there is a next time) I use a mix of saw dust to do mine also. Just can't help but think your not getting complete combustion. Just a thought. Please correct me if wrong.Rag said:OK, did another cheese smoke. I put chedar and montery jack in the Meadow Creek off-set. I used 7 charcoal bricketts in the fire box with a small length of apple wood laid on top (wrist size).
The chamber temp never went above 80*. Light smoke for maybe 90 minutes.
The smoke taste was light, but had a bitter bite to it. It sucks. I think I'll give up on this project.
I like hash too. Oh wrong cheese. Sorry it didn't work out for you Ron. When I first started it was frustrating too. But since I went to a electric burner, things have been fine. It's hard to keep a clean low heat when doing cheese or sausage. That's why I go electric now. Work smarter, not harder. That's trouble for me. Witt may have some input. Old Dave has some valuable info also.Rag said:I'm gonna buy my smoked cheese from now on.