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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-22-2013, 09:36 AM   #1
Big George's BBQ
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Default 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?
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Unread 11-22-2013, 09:37 AM   #2
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I go 3 hours on my cheese.
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Unread 11-22-2013, 09:49 AM   #3
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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
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Unread 11-22-2013, 09:53 AM   #4
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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.
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Unread 11-22-2013, 01:07 PM   #5
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2 hours works good for my cheese.
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Unread 11-22-2013, 01:10 PM   #6
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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.
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Unread 11-22-2013, 01:20 PM   #7
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I plan on doing the same thing bander, except i have a hickory, oak, pecan blend.
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Unread 11-22-2013, 01:28 PM   #8
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Quote:
Originally Posted by colonel00 View Post
Oh, for a special treat, throw on some cream cheese and smoke that
Interesting....great idea. Do you have to let it sit after...like regular cheese?
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Unread 11-22-2013, 01:38 PM   #9
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Quote:
Originally Posted by daninnewjersey View Post
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.
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Unread 11-22-2013, 01:54 PM   #10
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Quote:
Originally Posted by deguerre View Post
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.
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Unread 11-22-2013, 02:13 PM   #11
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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!
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Unread 11-22-2013, 02:32 PM   #12
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Quote:
Originally Posted by aawa View Post
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.
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Unread 11-22-2013, 02:34 PM   #13
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I only go one to one-and -a-half hours using the tin can and soldering iron smoke generator with pecan chips.

CD
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Unread 11-22-2013, 02:47 PM   #14
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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.
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Unread 11-22-2013, 02:54 PM   #15
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once done smoking i gather you vacuum seal and let mellow?
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