Cheese on a cold morning

The first batch of the season. 29* this morning kept the heat down really well.









Owl

 

Cheese is second only to bacon as the root of everything good in life.







Smoke on hoarders



Owl

 

Agreed!

 

What kinda wood was used?

 

Oak to start the coal base then 50-50 maple & cottonwood. Open/test date, on or after Christmas.



Owl

 

How do you package for storage? Vac by chance?

 

I would like to see and learn more about your smoker

 

ray charles is alive!!!

 

Yup. Chamber vac.

What would you like to see or know? I’ll start a new thread just about actual smokehouses so it doesn’t get lost or overlooked here on a cheese thread.



Owl

 

Mostly curious about how and what your smokehouse is made from, and how it operates

 

I'm curious about you saying cottonwood for smoking wood. Out here in Dakotah Territory cottonwood has a bad rap and 99% of people would say it is no good to use to smoke food. What kind of a flavor does it give? Have you ever used strictly cottonwood?

 

Yup. Our cottonwood a really lite smoke, I would imagine yours would be the same. Not a really stronger flavored wood like some maples, alder or the hardwoods back east like hickory or mesquite types. I use it when I want little to no flavor other than just smoke. Like halibut, it’s easily flavored so I just want a lite smoky flavor. It also needs t0 be seasoned, if you use it green it smells and taste almost acidic and just unpleasantly weird. I learned about it off of a couple people that relocated from Alaska years ago. I was hesitant but it was a good tool to add to the chest.



Owl