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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-10-2013, 09:02 PM   #1
bigbeef24
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Default Smoking Cheese

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

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Old 12-10-2013, 09:05 PM   #2
bbqbull
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I give mine at least 1 week. Other folks wait a month before eating it.
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Old 12-10-2013, 09:08 PM   #3
c farmer
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I wait at least 2 weeks.
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Old 12-10-2013, 09:08 PM   #4
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If I buy a large block, should I cut it down into smaller pieces?
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Old 12-10-2013, 09:09 PM   #5
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+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.
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Old 12-10-2013, 09:10 PM   #6
c farmer
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I cut mine down. More smoke on more surface of the cheese.
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Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.
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Old 12-10-2013, 09:11 PM   #7
bigbeef24
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Do you guys use a diffuser in your UDS, or put it on a baking rack on the top rack of the drum?
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Old 12-10-2013, 09:18 PM   #8
c farmer
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I use a diffuser down low and put the cheese on the top grate.
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Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.
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Old 12-10-2013, 09:23 PM   #9
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I wait one night! I make enough that some of it is a week old by the time I get to it though.
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Old 12-10-2013, 09:23 PM   #10
bigbeef24
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I just bought the amazin smoker and ready to give it a shot. How much air flow do I want?
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Old 12-10-2013, 09:35 PM   #11
c farmer
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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.
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Old 12-10-2013, 09:39 PM   #12
YetiDave
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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
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Old 12-10-2013, 10:16 PM   #13
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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.
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Old 12-10-2013, 10:24 PM   #14
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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.

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Old 12-10-2013, 10:43 PM   #15
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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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