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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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11-15-2011, 12:19 PM | #1 |
Is lookin for wood to cook with.
Join Date: 11-04-11
Location: Seattle, Wa
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Big Chief for smoking cheese
Last summer I wanted to smoke up some cheese, but I didn't have a cold smoker. So I decided to convert my Big chief into a cold smoker ghetto style! I raised the racks up out of the smoker and mocked up a top with an old cardboard box I had laying around.
Cheese_03.gif My first batch I did a cheddar and pepper jack for about 30mins. It was 10mins to long! The smoke taste was way too over bearing. the next batch I went about 15-20mins and it was perfect. My favorite is pepper jack with a hint of smoke. Cheese_01.gif Cheese_02.gif This weekend I plan making a new top out of wood, any suggestion? Also for Xmas I plan making gift baskets of Homemade jerky, smoke cheese and home brewed holiday beer! ... yes I am cheap! |
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11-15-2011, 12:29 PM | #2 |
is one Smokin' Farker
Join Date: 12-17-09
Location: Mesa, Wa
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Dude that is farkin awesome! Proof that smoking doesn't have to be complicated or expensive. If only the brethren knew how ghetto you really are! I'd better be gettin a gift basket....
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Joe. UDS, Traeger COM190, Infrared Grill; Maverick ET-732, Red Super-fast Thermapen |
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11-15-2011, 12:33 PM | #3 |
is One Chatty Farker
Join Date: 02-06-09
Location: Fort Collins, Colorado
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I've smoked cheese in my kettle with great results...
I use only 6 briquets, let them cool down a bit, then add a small piece of water soaked wood. Who cut the cheese?
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Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles |
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11-15-2011, 12:47 PM | #4 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Is that a box from one of those new 3d- 50 centimeter plama tv's? Reminds me of Michael Scott's plasma tv in the dinner party episode. ;)
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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11-15-2011, 01:10 PM | #5 |
On the road to being a farker
Join Date: 08-30-10
Location: SW Ohio
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Nicely done! & nice TV!
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[FONT=Comic Sans MS]Knowledge is knowing a tomato is a fruit; [/FONT] [FONT=Comic Sans MS]Wisdom is not putting it in a fruit salad.[/FONT] [FONT=Comic Sans MS]Walt[/FONT] [FONT=Comic Sans MS][/FONT] |
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11-21-2011, 10:52 PM | #6 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Thats how we do it in Bothell - Little Chief style!
Great job!
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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11-21-2011, 11:18 PM | #7 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Very cool! I would be embarassed to show my ghetto rig that I hooked up to smoke cheese.... 10 feet of 5 inch pipe going into a Smokey Joe....
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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11-21-2011, 11:26 PM | #8 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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That don't look all that bad - I use a 5 gallon Menard's pail for my Ugly Cheese Bucket or UCB .
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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11-22-2011, 02:55 AM | #9 |
On the road to being a farker
Join Date: 08-04-09
Location: Big Bend, WI
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Very ingenious and cheap. Nice work One suggestion if I may-you say that the smoke flavoring is overbearing after 20 minutes. I cold smoke my cheeses for anywhere between 3 and 4 hours, usually with apple or cherry. The trick is, after smoking, to wrap the cheese in plastic wrap and let it mellow in the fridge for anywhere up to a couple of weeks before consuming. The smoke particles are too fresh right off the smoker. JMHO, but I would venture to bet that if you try it this way, you'll like the results
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2 18" WSM's (L&DE), 1 22" WSM (AA), Chargriller Pro offset, WGA, SJS, SJ, Char Broil charcoal grill |
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11-22-2011, 07:44 AM | #10 | |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Awesome process and pron, bro!
Quote:
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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11-22-2011, 09:46 AM | #11 |
Is lookin for wood to cook with.
Join Date: 11-04-11
Location: Seattle, Wa
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I got the rid of the cardboard box for a top and made a wood top out of scrap wood in the garage.
Cheese_04.gif It was a quick slap together, nothing special. Thanks for all the replies! @B-Lazy BBQ- thanks man! I am for sure going to try that! |
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11-22-2011, 11:21 AM | #12 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Nothing is better than gifts that people have made themselves and put their time and pride into - that's not cheap, that's awesome! Anybody can buy stuff from a store - I suspect people getting yer baskets will be thrilled.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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11-22-2011, 11:40 AM | #13 | |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Quote:
I've also found that if you simply smoke some cheese cloth and then wrap unsmoked cheese in it and vac it, it will end up with the same great smoked cheese flavor without worrying about it being too smokey or any undesired meltyness... ...stupid provolone.
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1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz |
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11-22-2011, 11:41 PM | #14 | |
On the road to being a farker
Join Date: 08-04-09
Location: Big Bend, WI
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Quote:
You can barely see the smoke I run a modified grease drum with a smoke generator (with pellets), soldering iron and an aquarium air pump
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2 18" WSM's (L&DE), 1 22" WSM (AA), Chargriller Pro offset, WGA, SJS, SJ, Char Broil charcoal grill |
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11-23-2011, 01:27 AM | #15 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Looks good!
__________________
1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz |
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Thanks from:---> |
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