It Ain't Easy Bein' Cheesy - List Your Smoked Cheese Tips Here - Page 2

caseydog · 10-10-2012, 07:53 PM

Gator, I don't remember what was in the can, but it was smaller than a coffee can, but not by much. A small coffee can would work just fine, though.

Chris, I have not had to unplug the soldering iron with ordinary wood chips. The trick is to not smoke cheese for too long. It really soaks it up.

Also, don't smoke huge chunks of cheese, or you will have smoke on the outside parts, and not on the inside. I cut my cheese into pieces not more than an inch -- usually less than that. That way, when you serve the cheese, every bite has the same amount of smoke flavor.

Here is a shot of a small cheese smoke I did just for myself. The pieces were between 1/2-inch and 1-inch thick. That seems to work best, to me.

I need to get a grate just for cold smoking, so I don't need the foil.

CD

colonel00 · 10-10-2012, 08:20 PM

Quote:

Originally Posted by caseydog

I need to get a grate just for cold smoking, so I don't need the foil.

CD

I just use skewers and lay then perpendicular to the grates and then just place the cheese on top.

Cheapo chopsticks work well too

captndan · 10-12-2012, 06:43 AM

Careful Caseydog I've got a patent pending on that unique devise. If you have a great cheese store close see what kind of wood was used for what type of cheese. For instance I can't see using mesquite on baby brie.

thirdeye · 10-15-2012, 09:41 AM

Quote:

Originally Posted by MS2SB

I've used hickory quite a bit with great results.

Quote:

Originally Posted by mwmac

A lot of good suggestions...I use a lil chief for cheese. Only suggestion I would add is a little smoke on cheese is better than too much. I usually use pecan, cherry or maple on cheese.

Quote:

Originally Posted by swibirun

Actually I'm not opposed to using hickory for cheese, just be careful.

I use the soldering iron/can set up in my Egg. Great list of tips so far.

I'm glad hickory was mentioned, until I got my cold smoke tray I tried many woods. I've found the colder the smoke, and the better quality of smoke.... the better the cheese. And in my cold smoke tray I've tried apple, peach, cherry and hickory. I've actually settled on hickory, and everyone I've given some has agreed they like it best.

That said, equipment makes all the difference. I don't think I could have used a strong wood like hickory in my Little or Big Chiefs.

MS2SB · 10-15-2012, 11:56 AM

I've got a bag of Amaze-N Pitmasters blend being dropped off by UPS today, which is a combo of hickory,cherry & maple. I've got some Tillamook sharp cheddar, Tillamook Pepper Jack, Beechers Flagship (a local cheese made at Pike Place Market), some generic Colby Jack & Monterrey Jack all set to go on this afternoon as long as it doesn't rain too much. I think I'm also going to pick up some raw pecans when I run out for lunch. As far as nuts are concerned pecans are my favorite.

RW · 10-15-2012, 12:09 PM

Has anyone used alder?
If so, how was it? On what kind of cheese?
Thanks.

thirdeye · 10-15-2012, 02:05 PM

Quote:

Originally Posted by MS2SB

I've got a bag of Amaze-N Pitmasters blend being dropped off by UPS today, which is a combo of hickory,cherry & maple. I've got some Tillamook sharp cheddar, Tillamook Pepper Jack, Beechers Flagship (a local cheese made at Pike Place Market), some generic Colby Jack & Monterrey Jack all set to go on this afternoon as long as it doesn't rain too much. I think I'm also going to pick up some raw pecans when I run out for lunch. As far as nuts are concerned pecans are my favorite.

That's a great selection, just sample each type as you go. Colby seems harder for me to get smoke into.

Quote:

Originally Posted by RW

Has anyone used alder?
If so, how was it? On what kind of cheese?
Thanks.

I've used alder on mild cheddar and also on soft cheeses, but that was with one of my "Chief" smokers. Each smoke generator is different.

colonel00 · 10-15-2012, 02:20 PM

So, here is an interesting twist. Anyone ever mess with adding spices/flavoring to the cheese for smoking?

thirdeye · 10-15-2012, 02:56 PM

Quote:

Originally Posted by colonel00

So, here is an interesting twist. Anyone ever mess with adding spices/flavoring to the cheese for smoking?

\

I know a guy that grows his own hops.... I asked him to save me some for playing with.

MS2SB · 10-15-2012, 03:51 PM

Quote:

Originally Posted by colonel00

So, here is an interesting twist. Anyone ever mess with adding spices/flavoring to the cheese for smoking?

How would you go about that? Coat with a rub, brine, marinade?

Theboz1419 · 10-15-2012, 05:03 PM

here's a pic of uds cheese smoker.

It works great, except im am trying to figure out a better wy to attach the dryer hose to the lid.

10-10-2012, 07:53 PM	#16
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	Gator, I don't remember what was in the can, but it was smaller than a coffee can, but not by much. A small coffee can would work just fine, though. Chris, I have not had to unplug the soldering iron with ordinary wood chips. The trick is to not smoke cheese for too long. It really soaks it up. Also, don't smoke huge chunks of cheese, or you will have smoke on the outside parts, and not on the inside. I cut my cheese into pieces not more than an inch -- usually less than that. That way, when you serve the cheese, every bite has the same amount of smoke flavor. Here is a shot of a small cheese smoke I did just for myself. The pieces were between 1/2-inch and 1-inch thick. That seems to work best, to me. I need to get a grate just for cold smoking, so I don't need the foil. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

10-15-2012, 11:56 AM	#20
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA Downloads: 0 Uploads: 0	I've got a bag of Amaze-N Pitmasters blend being dropped off by UPS today, which is a combo of hickory,cherry & maple. I've got some Tillamook sharp cheddar, Tillamook Pepper Jack, Beechers Flagship (a local cheese made at Pike Place Market), some generic Colby Jack & Monterrey Jack all set to go on this afternoon as long as it doesn't rain too much. I think I'm also going to pick up some raw pecans when I run out for lunch. As far as nuts are concerned pecans are my favorite. __________________ Traeger lil Tex, 2 Weber 22.5", UDS Mop, Sauce & Two Smoking Barrels BBQ Team "Go Cougs!" They call me "Dave" Veteran Noobian Warlord

10-15-2012, 12:09 PM	#21
RW On the road to being a farker Join Date: 02-13-12 Location: Texas Hill Country Downloads: 0 Uploads: 0	Has anyone used alder? If so, how was it? On what kind of cheese? Thanks. __________________ Weber Performer / 18.5 WSM / mini WSM / Char-Griller Akorn / #14 Old Smokey / Weber Jumbo Joe

10-15-2012, 02:20 PM	#23
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	So, here is an interesting twist. Anyone ever mess with adding spices/flavoring to the cheese for smoking? __________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful

10-15-2012, 05:03 PM	#26
Theboz1419 Full Fledged Farker Join Date: 08-13-09 Location: Elgin, IL Downloads: 0 Uploads: 0	here's a pic of uds cheese smoker. It works great, except im am trying to figure out a better wy to attach the dryer hose to the lid. __________________ 1 Raspberry PI Heatermeter homemade temp controller UDS

10-12-2012, 06:43 AM	#18
captndan is One Chatty Farker Join Date: 06-29-11 Location: Greeneville TN Downloads: 0 Uploads: 0	Careful Caseydog I've got a patent pending on that unique devise. If you have a great cheese store close see what kind of wood was used for what type of cheese. For instance I can't see using mesquite on baby brie.