Re: Cold Smoker
Posted: 16 Feb 2015, 18:04
I find hot smoked/roasted garlic to be waaaaaaaaaay better than cold smoked
As far as cheese goes, I find mature cheeses take the flavour of smoke better. Leave those vents wide open if it's a still night - you want a constant, light flow of smoke (both bottom and top wide open)
A vacuum sealer really helps with smoked cheese it only starts to get really good after a few weeks resting in the fridge. I just opened a pack of hickory and oak smoked Cathedral City that I've had in the fridge since last November, it's rather nice Also, no more than 4 hours of smoke unless you want that cheese tasting like an ashtray
As far as cheese goes, I find mature cheeses take the flavour of smoke better. Leave those vents wide open if it's a still night - you want a constant, light flow of smoke (both bottom and top wide open)
A vacuum sealer really helps with smoked cheese it only starts to get really good after a few weeks resting in the fridge. I just opened a pack of hickory and oak smoked Cathedral City that I've had in the fridge since last November, it's rather nice Also, no more than 4 hours of smoke unless you want that cheese tasting like an ashtray