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Showerthought: My first attempt at cold smoking cheese ended up tasting like a campfire.
I set up my Weber kettle with a smoke tube and some apple wood pellets for a few hours last Saturday. The cheese came out with such a strong, bitter smoke flavor that it's almost inedible. Did I leave it in too long, or is there a trick to mellowing out that harsh taste? In my experience, cold smoking is tricky, but I'd love to hear how you pitmasters handle it.
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piper1756mo ago
Used to smoke mine for hours too until it tasted like an ashtray... now I never go over two hours and it comes out perfect.
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noah_williams666mo ago
Two hours seems to be the sweet spot for a lot of cuts. After that it just starts turning bitter no matter what you do. Learned that the hard way myself, now I set a timer. Makes it easy to wrap up the leftovers for later instead of forcing yourself to finish it.
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black.margaret6mo ago
My uncle smoked his for five hours last weekend and it was still amazing. Maybe it depends on the meat more than the clock.
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