Cheese smoking Proq cold smoker

View previous topic View next topic Go down

Cheese smoking Proq cold smoker

Post  bigh on Mon Jun 28, 2010 11:13 am

Hi All

First time on the forum and first time cold smoking. at the weekend I smoked some mild cheddar, strong cheddar and brie with oak dust for two hours in a cardboard box with makeshift shelves and I also did some garlic and salt. yet to try the salt and garlic (8 hours) but the cheddar tastes like a bonfire and is not at all good leaving an acrid burnt taste for ages afterwards. The brie is pretty good. Any suggestions as to where i went wrong or do i have to leave it to mature for a bit.

Also i worked out that i used a domestic splatter screen to put the garlic in and salt and the holes are too small to let the smoke thru so only the tops were properly smoked.

HAve to say the Proq worked really well and was impressed withit's output and ease of use.

Any advice would be very welcome.

Thanks

Big H

bigh
Sausage Burner
Sausage Burner

Number of posts : 10
Location : Bigh
Registration date : 2010-06-25

View user profile

Back to top Go down

Re: Cheese smoking Proq cold smoker

Post  Mack on Mon Jun 28, 2010 1:43 pm

Hi Big H,

What dust did you use?

It is best to leave it for a couple of days, in the fridge to settle down.
I use a standard strainer for my salt... give it a shake every now and then to ensure it gets a good covering of smoke.
avatar
Mack
Smokin Hot
Smokin Hot

Number of posts : 1015
Age : 54
Location : Body in Cornwall, Heart in Africa
Registration date : 2007-11-07

View user profile http://www.macsbbq.com

Back to top Go down

Re: Cheese smoking Proq cold smoker

Post  bigh on Mon Jun 28, 2010 2:07 pm

Mack wrote:Hi Big H,

What dust did you use?

It is best to leave it for a couple of days, in the fridge to settle down.
I use a standard strainer for my salt... give it a shake every now and then to ensure it gets a good covering of smoke.

I used the oak dust that came with teh proq thanks for your advice i will leave it for a few days and see how we fair.

cheers

Big H

bigh
Sausage Burner
Sausage Burner

Number of posts : 10
Location : Bigh
Registration date : 2010-06-25

View user profile

Back to top Go down

Re: Cheese smoking Proq cold smoker

Post  Coldsmoking on Sat Jul 17, 2010 11:30 pm

Make sure there is an air vent is open at the top of your smoker to let out some smoke. Sounds like too much smoke may have caused the taste. I use the proQ and it works great. Give edam a try next time it's well worth it.
Turan
www.coldsmoking.co.uk
avatar
Coldsmoking
Sausage Burner
Sausage Burner

Number of posts : 1
Location : Coldsmoking
Registration date : 2010-06-23

View user profile

Back to top Go down

Re: Cheese smoking Proq cold smoker

Post  Sponsored content


Sponsored content


Back to top Go down

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum