Cleaning smoker

[dsskid]

I've been using my smoker since last fall, but not during winter because we had a constant accumulation of snow.  Before each smoke, I line the bottom with aluminum foil, and after every smoke, I'd remove the racks and side rack holders and wash them.

A few weeks back, I tried my first cheese smoke (mozzerella, cheddar and swiss).  Used the cold plate, with an aluminum tray filled with ice directly on top of it.  The cheese was placed at the top of the smoker.  I had it up to about 150 until I started getting smoke, 10 mins or so, then I dropped it to 60.  Smoked for about an hour with applewood.  little to no melting.

I know everyone says to seal the cheese in zip locks for a couple of weeks before eating.  My cheese was very smokey afterward, to the point I threw it out.

My question is, should I be cleaning the inside of my smoker periodically to get the buildup off and then recure-ing the smoker?  Could the buildup inside have affected my cold smoke?  How often should I clean the inside of the smoker, and with what?

Thanks in advance for your wisdom. 

 

[DivotMaker]

John, creosote buildup on the inside of the smoker will not add to the smokiness of food; only the smoke in the chamber, that touches the food, will do that.  You shouldn't have thrown your cheese out.  If you try it, right after taking it out, you will get a much stronger smoke taste than you will after it mellows a few days.  When wrapped in the fridge, the smoke taste "evens out" throughout the cheese, not just the surface.  I'd recommend doing another batch, and let it rest in the fridge for at least 3-4 days before trying it.

 

[dsskid]

Thanks, I won't clean the smoker.  I let the cheese mellow out for 2 weeks, and still had a somewhat harsh taste.

 

[Pork Belly]

I read this quickly but didn't see a mention of wood type or amounts.

 

[TARDISgirl]

Same here. I usually use maple wood on cheese, but one time I tried pecan, and was not happy with the results - too harsh for my taste. Wood is subject to taste preference, but even more so IMO when working with cheese.

 

[DivotMaker]

John used apple.  If the smoke taste was too strong, John, decrease the time in the smoke.  Personally, I'm not a big apple fan for cheese.  It imparts a very distinct taste that is unlike any other wood I use.  Not sure why, but it just tastes overpowering to me.  I like hickory - but that's just me.  Lots of folks think that one's too strong!  It takes some experimentation to find the right flavor profile for you.  Woods DO make a difference!

 

[dsskid]

I used an ounce and a half of apple. 

I have mesquite, hickory and apple.  I figured apple would be the mildest for cheese.  Perhaps the apple isn't ideal for the cheese.
The softer the cheese, the more smoke it seemed to absorb.

Maybe I'll try maple (or pecan?), if I can find some, and only smoke it for about 20 mins?

Getting ready to do a bacon wrapped pork tenderloin again this weekend.  Seems to be a family favorite.



 

 

[DivotMaker]

Sounds like you're on the right track, John!  Figure out what works for you.

 

[NDKoze]

Don't ever throw out the cheese if it is too smokey. You just need to let it rest longer. I over-smoked my first batch and it was finally eatable after 4 weeks.

Or you can mail it to me.