So, this is the very 1st cheese I smoked a few weeks ago. This was Mozzarella, Sharp Cheddar, and Pepper Jack. I remembered that I did a few things just a little bit differently on that 1st smoked cheese, than I did on this last one.
On this 1st smoke(pictures here), I used Pit Boss pellets, I also had cheese on the very bottom rack in the cold smoker, I also let the cheese sit out for a little longer to get to room temperature before putting them in the smoker, and I bought these blocks of cheese from the Meat Market. I think they might be a little better quality of cheese.
So on this second smoked cheese where they look a little more deformed or melted slightly, I used some different cheese. One is a pepper jack with jalapeno's in it. Another is the Colby Jack. And the other one is another Mozzarella. These were blocks of cheese I just picked up at HyVee and they were the HyVee brand. So on this second smoked cheese, I was using Lumberjack pellets, I was in more of a hurry and let the cheese not sit out and get to room temperature before putting them in the cold smoker, and I also didn't put them on the very bottom rack which may have made a slight difference, but I doubt it. (Quite Possible though)
So these pieces of cheese that I have attached here was my very first smoked cheese adventure, and all those other pictures I posted before this were my 2nd smoked cheese on the LG 900.
It's all a learning process of trial and error. My guess is that this last smoked cheese I did is really going to taste good........
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Topic: Louisiana 900 (Read 2061 times)