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-   -   Cold Smoke Cheese ? (http://www.bbq-brethren.com/forum/showthread.php?t=175806)

Big George's BBQ 11-22-2013 09:36 AM

Cold Smoke Cheese ?
 
I plan to cold smoke some cheese- sharp gouda and pepper jack with my Pro Q Cold Smoke Generator. I am figuring about 2 hrs Does that sound about right?

c farmer 11-22-2013 09:37 AM

I go 3 hours on my cheese.

colonel00 11-22-2013 09:49 AM

I think it really depends on a few factors like temp in the "cooker" and how much smoke is being generated. Personally, I use the tin can and soldering iron on days when it is below 50 and 2-3 hours is fine.

Oh, for a special treat, throw on some cream cheese and smoke that :thumb:

deguerre 11-22-2013 09:53 AM

The Pro Q is similar to the A MAZE N cold smoker I have. I'll light BOTH ends in mine and let it go for four hours. The sawdust maze doesn't release a lot of smoke while burning so the extra time helps. Your Pro Q might yield different results of course.

GSXR883 11-22-2013 01:07 PM

2 hours works good for my cheese.

bander7003 11-22-2013 01:10 PM

Last time, I did mine for about 2 hours using the tin can and soldering iron. That worked well. I just got an A MAZE N pellet 8x5 maze and applewood pellets that I'm going to try this weekend. Not sure how long, but I'll probably start with 2 hours.

Grimm5577 11-22-2013 01:20 PM

I plan on doing the same thing bander, except i have a hickory, oak, pecan blend.

daninnewjersey 11-22-2013 01:28 PM

Quote:

Originally Posted by colonel00 (Post 2703194)
Oh, for a special treat, throw on some cream cheese and smoke that :thumb:

Interesting....great idea. Do you have to let it sit after...like regular cheese?

colonel00 11-22-2013 01:38 PM

Quote:

Originally Posted by daninnewjersey (Post 2703547)
Interesting....great idea. Do you have to let it sit after...like regular cheese?

It all depends on your preference. Test it right after and you will know if you need to let it mellow. I usually give it less smoke anyway. It is divine though.

aawa 11-22-2013 01:54 PM

Quote:

Originally Posted by deguerre (Post 2703201)
The Pro Q is similar to the A MAZE N cold smoker I have. I'll light BOTH ends in mine and let it go for four hours. The sawdust maze doesn't release a lot of smoke while burning so the extra time helps. Your Pro Q might yield different results of course.

I have the A Maze N dust smoker tray as well. And I do the exact same thing Guerry does since it doesn't release a lot of smoke. I go 4-5hours on my cheese and let it rest a minimum 2 weeks.

cowgirl 11-22-2013 02:13 PM

I smoke cheese for at least 4 hours and start eatin' on them the next day.
I use my smokehouse though.

Good luck with it George!

MS2SB 11-22-2013 02:32 PM

Quote:

Originally Posted by aawa (Post 2703584)
I have the A Maze N dust smoker tray as well. And I do the exact same thing Guerry does since it doesn't release a lot of smoke. I go 4-5hours on my cheese and let it rest a minimum 2 weeks.

+1 on this. I use the eye test on mine. By looking at the corners you can see how deeply the smoke has penetrated, once I notice a good color I pull it off, usually around 4-5 hours and then into the fridge for at least 2-weeks.

I have about 6 lbs of cheese mellowing right now which is getting opened up this weekend.

caseydog 11-22-2013 02:34 PM

I only go one to one-and -a-half hours using the tin can and soldering iron smoke generator with pecan chips.

CD

Yendor 11-22-2013 02:47 PM

I recently did some mozzarella sticks (they make good snacks for work, don't laugh) and did the soldering iron in the tin can trick. 2 hours was too much, of course I had the smoke just rolling off the thing. I would also venture to say it depends on how much of a smoke flavor you want to impart, heavy or just a kiss of smoke. I had really heavy smoke on mine.

Grimm5577 11-22-2013 02:54 PM

once done smoking i gather you vacuum seal and let mellow?


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