Cheese

I tried some cheese yesterday, since i had gotten a deal on a baffle.

I was excited at the beginning, I threw some Jack Daniels chips in the pan, and turned the smoker on to get them started smoking. About 15 minutes later smoke, good times, get my pan of ice my new baffle and my cheese.

Here is where things turned to crap, being the dumba$$ I am I knew the baffle was not a CS but more than likely an ST baffle, and I remember seeing a long time ago where the ST had bigger racks. So dumba$$ me didn't check to see if the baffle would fit in the smoker, and we all know what happened.

IT DIDN'T FIT. I laughed trying not to cry. Because it was only about 25 degrees or so outside.

So I grab another rack and put in the middle holder slide my pan of ice in, and put the cheese on the top rack. Had 3 pieces 1 each Longhorn, provolone, brick. left the smoker on until I got good smoke again, as i had left most of it out by now.

So for the next hour or so, I would turn it on for a while to get smoke going, with the door slightly open, and then turn it off, and let it go for a few minutes. until smoke stopped, then back on and repeated the cycle for a few times. I tried to keep the temp below 90, but at one point it was up to 113.

Overall the cheese has a strong smoke flavor, but it mellowed after being refridgerated over night. The only one that gave me problems with melting as you may have guessed, was the brick, which again in my dumba$$ fashion was the only piece that wasn't over the pan of ice, go figure. It softened slightly and sunk the racks into it.

So if anyone has a smokette and even if they don't have a baffle, you can still smoke cheese, maybe 2 pans of ice would work, and the fact that it was cold here was probably a benefit to me.

I stopped at a Dollar General store and picked up a pan for 4 bucks, I use one under the smoker also.

Will trim the baffle to make it fit before next time.