Thread: Turned my Traeger cold

Originally Posted by Boner

After @Beaker hit me up, I thought, fuk it, let’s give it a try.
So, the wife and i had a bit of each.

Verdict:
2 hours - wow Smokey as and quite harsh, as this was the first one we tried, I thought “I have just wasted a block of cheese”
2.5 hours - hmm, still really smokey, but not so acidic. Might work ok on burgers.
3 hours - by a mile our favourite, well balanced smokiness and made the cheese feel quite silky and smooth on the pallet.
3.5 hours - not too much difference between 3 hours. I wonder if the cheese has absorbed as much smoke as it can.

So that was Oak and pear.
Will try another wood when we have consumed this batch.

Interesting. The last lot I did, I think was about 2 hours.
Next time, I'll do some alot longer to.

I'd suggest seal the ones you don't like and leave them for a couple of months and try it again.