Smoking Cheese

bigbeef24 · 12-10-2013, 08:02 PM

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

Thanks,

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.

CD

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.

12-10-2013, 08:02 PM	#1
bigbeef24 Full Fledged Farker Join Date: 12-03-12 Location: Virginia Beach, VA	Smoking Cheese How long do you all let cheese rest after its been smoked? Thanks, __________________ Bigbeef24 Big Pappa UDS Lang 48 Deluxe

12-10-2013, 08:05 PM	#2
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	I give mine at least 1 week. Other folks wait a month before eating it. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

12-10-2013, 08:08 PM	#3
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	I wait at least 2 weeks. __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.

12-10-2013, 08:08 PM	#4
bigbeef24 Full Fledged Farker Join Date: 12-03-12 Location: Virginia Beach, VA	If I buy a large block, should I cut it down into smaller pieces? __________________ Bigbeef24 Big Pappa UDS Lang 48 Deluxe

12-10-2013, 08:10 PM	#6
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	I cut mine down. More smoke on more surface of the cheese. __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.
	1 members found this post helpful.

12-10-2013, 08:09 PM	#5
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	+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.

12-10-2013, 08:11 PM	#7
bigbeef24 Full Fledged Farker Join Date: 12-03-12 Location: Virginia Beach, VA	Do you guys use a diffuser in your UDS, or put it on a baking rack on the top rack of the drum? __________________ Bigbeef24 Big Pappa UDS Lang 48 Deluxe

12-10-2013, 08:18 PM	#8
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	I use a diffuser down low and put the cheese on the top grate. __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.

12-10-2013, 08:23 PM	#9
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	I wait one night! I make enough that some of it is a week old by the time I get to it though. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

12-10-2013, 08:35 PM	#11
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	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. __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.

12-10-2013, 08:39 PM	#12
YetiDave is one Smokin' Farker Join Date: 07-23-13 Location: Manchester, UK	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 __________________ Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG

12-10-2013, 09:16 PM	#13
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	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. __________________ ~Ren~ Fat Kids Club Founding Member

12-10-2013, 09:24 PM	#14
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	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. CD

12-10-2013, 09:43 PM	#15
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	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. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]