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bigbeef24 12-10-2013 08:02 PM

Smoking Cheese
How long do you all let cheese rest after its been smoked?


bbqbull 12-10-2013 08:05 PM

I give mine at least 1 week. Other folks wait a month before eating it.

c farmer 12-10-2013 08:08 PM

I wait at least 2 weeks.

bigbeef24 12-10-2013 08:08 PM

If I buy a large block, should I cut it down into smaller pieces?

IamMadMan 12-10-2013 08:09 PM

+1 .... I too wait at least a week, I prefer to wait two weeks, but it never lasts that long. The wife takes it to work, friends always coming over for the game, night time snacks, it all goes very fast.

c farmer 12-10-2013 08:10 PM

I cut mine down. More smoke on more surface of the cheese.

bigbeef24 12-10-2013 08:11 PM

Do you guys use a diffuser in your UDS, or put it on a baking rack on the top rack of the drum?

c farmer 12-10-2013 08:18 PM

I use a diffuser down low and put the cheese on the top grate.

cowgirl 12-10-2013 08:23 PM

I wait one night! I make enough that some of it is a week old by the time I get to it though.

bigbeef24 12-10-2013 08:23 PM

I just bought the amazin smoker and ready to give it a shot. How much air flow do I want?

c farmer 12-10-2013 08:35 PM

I cant answer that. I just got the tube smoker and am still playing with it.

My first smoke I left all vents open.

It hasn't been 2 weeks til Saturday.

YetiDave 12-10-2013 08:39 PM

On a still night I'd keep all the vents open, you want a slow, steady flow. If it's windy keep the vents closed down a bit

aawa 12-10-2013 09:16 PM

I allow mine to rest a minimum of 2 weeks before I break it open. The good news is the 2 weeks normally turns into several months because I make sure I do big batches of cheese each time. And when I get to about 4 blocks I'll do another batch up, so I don't ever run out.

caseydog 12-10-2013 09:24 PM

I go at least a week. By two weeks, I think it has done most of the mellowing that will ever do. After that, the mellowing get's a lot slower, IMO.

But, I don't do long smokes. 60-90 minutes, tops. I like a subtle smoke.


bbqbull 12-10-2013 09:43 PM

I buy the #5 pound blocks of cheddar and mozzerila..sp. I slice my pieces about 1 1/4 inch thick blocks before smoking them.

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