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Smoking Cheese

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dwunderlich
dwunderlich Posts: 9
edited November -1 in EggHead Forum
I read up on smoking cheese a while back on this website and I tried the soldering iron method using apple wood chips. I have an off smell and taste too my cheese and I am wondering if anyone else has had that happen to them. It is almost an Ozone type smell. I left smoking contraption going for about 2 hours with out checking on it after that I saw it was producing decent smoke and when I finally checked on it the wood chips were gone and the iron was resting on the bottom of the can. Is it possible that the iron sitting on the aluminum produced that smell and taste. Thanks for any feed back
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  • MeatEater
    MeatEater Posts: 22
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    I have used this method many times, and have never had that problem. Did you burn the inside lining of the can before smoking? I believe that most, if not all cans have a lining in them. I have smoked cheese this way prior the getting my xl egg, and I have never burned all of the wood chips in the can, even during a three hour smoke.
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  • dwunderlich
    dwunderlich Posts: 9
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    I did not burn the lining out of the can and it was one of the coors light blue lining cans that I used. I bet that is what the problem was. Thanks for the feed back
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  • Ricklesss
    Ricklesss Posts: 391
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    dwunderlich writes:
    "I bet that is what the problem was."
    The fact that it was "Coors", or that you didn't burn the inside lining out..? :laugh:
    (Yeah..burn that inside liner out...)
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  • PattyO
    PattyO Posts: 883
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    It's going to smell bad until you age it for ten days. I smoked two batches of cheese today and the chips smoldered for three hours in a pineapple can and they never burned out.
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