Manchego ...offering to the smoke gods

[wheels]

I don't tend to bother to record cold smokes, unless I'm doing something new. But, I do nowhere near the number or variety of items that you do.

What I have noticed is that I smoke for longer than most. I don't think that this is because I like things more smoky, 'cos I don't. I put it down to me being a stickler for a fast throughput of smoke through the chamber.

When I suggest smoking times on here, they tend to be the ones that I know work for most people, rather than the ones that are specific to my set-up.

Phil

[GUS]

yeah, that's the thing so many set ups, hard to gauge, i'm with you for the throughput of smoke & no lingering.
will be interesting to see how a proper chimney affect my new cabinet of delights & whether i'll need to install a computer fan at the bottom.

[GUS]

Tasted it today, cannot say i'm over enamoured, this is not on any future hit lists.

I'll dutifully inform the wife it's binworthy to my tastebuds, i'll allow her to take it into work for consumption, however, i'd have preferred double the edam or cheddar to this.

For those that know me, picture the film whisky galore when it's a "dry" island, that's how I perceive cheese, not often I find a take it or leave it variety, (last nights smoked cheddar "sample" didn't see daybreak).

[wheels]

That's a pity. There seems to be an inverse rule for smoked cheese, the worse the cheese, the better it is smoked!

The true story that Compton MacKenzie based Whisky Galore on makes for interesting reading.

Phil

[GUS]

..well either I've let all the smoke escape or it's changed.

With a heavy heart (though i'm used to abject failure) i'd best start eating it & move on.

since I tried it, it's changed again, whilst undoubtedly some air leaked in (didn't try to seal it properly) the flavour has tempered completely, only the merest hint of smoke flavour.

So bad I had to have another manchego & ham sandwich, (oh the horror).
still of the opinion not to smoke it, just have as is.