Deprived

[chathorne]

ok it's been like a month since my last cook
it's like Q'detox

with Alabama's great football season now almost over(thank god)
the yard work in check till spring
i'm gonna have a lil'time on saturday and wont be hungover on sunday

what you guys cook in the winter (not that it gets really cold here)
i've seen the sausage thing goin on
i know some of you guys got some good chile recipes (heard ya talkin)


how the heck do ya smoke cheese ? (like chedder)
dont it melt ?
or do you put a little rectangular pan under it so it holds it's shape ??!?

[willkat98]

Cook in winter?

Menu never changes. I cook everything year round.

But after Christmas, I got plenty of Pine and Evergreens to use for fuel. Great flavor (sarcasm)

[Oldtimer]

Smoking cheese takes "special" paper. :roll: Time for a smart ass mod.

[parrothead]

how the heck do ya smoke cheese ? (like chedder)

Ah I love smoked cheese. I do 5 lb blocks of it The trick is to have a very small fire and make sure it is pretty cold out there. Don't let the temp get over 80 in the smoke box. I even had to leave the door of the smoke chamber open a little. Take that big block after it has smoked and cut it in 1 inch slabs. I then individually package those for gifts or whatever. Then slice it length wise and every slice has some smoke to it.

[willkat98]

Okay, this is a serious post, and not my normal smart ass ness.

80 degrees?

Are you really smoking the cheese, or are you add ing a layer of soot that tastes like smoke (I'm serious, I really don't know, but want input)

[in2que]

I'll cook all winter too; doesn't matter. But then I have the A/C running on the 17th of November. :roll: Still have a buttload of habaneros and jalapenos on the bushes.

I've never smoked a lot of cheese, maybe that's what's wrong with Brian? :lol:

[parrothead]

Are you really smoking the cheese, or are you add ing a layer of soot that tastes like smoke (I'm serious, I really don't know, but want input)

Basically puts a layer of smoke on the thing. You can't get the sweet blue smoke with such a small fire, so you do have to be careful not to overdo it. I'll whip some up sometime this winter and send ya a hunk of it.

[bamasmoker]

I smoked a little of that black rind hoop cheese not too long ago. The end of it did melt but most of it stayed intact. I just put on after I was finished with my normal smoking and took it off when the end started melting. It turned out fine and I think just a few degrees cooler would have kept it from melting all together.

[chad]

Yep, really cool smoke is the key and secret to doing smoked cheese. Remember that the cheese isn't being cooked (at least not intentionally!). Really small fire with plenty of cool blue!! :D

[willkat98]

Smoking cheese takes "special" paper. :roll: Time for a smart ass mod.

Or Phil's Cheese Bong

[chad]

Or Phil's Cheese Bong


Oh yeah, Phil's bong!! That thing could hold two, maybe three pounds of cheese!! Smoked gouda would even have the shape thing going on!! :D