G
ganso
Guest
Is this a hard thing to smoke. I bought some the other day and it was very good, but have never thought about trying this myself. Where do I find out how to do this. Thanks
watertowerbbq
is Blowin Smoke!
Send a PM to Rookie 48 (Dave). He lives in Des Moines and really knows how to smoke cheese. I always look forward to seeing him at a contest or other event because he's always got such great cheese.
Take care of him Dave. :-D
Take care of him Dave. :-D
watertowerbbq
is Blowin Smoke!
If you are nice, maybe he'll tell you about his UCB (ugly cheese bucket) 
landarc
somebody shut me the fark up.
Rookie 48 said he will be posting a tutorial soon, hopefully he is working on it.
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Until Dave gets his tutorial posted, here is some info...
The key to smoking cheese is keeping the temps low. Some guys use cold smoke rigs (routing the smoke from another smoker into a box or similar chamber with racks and the cheese in it). This can be done by connecting dryer hose to the smoke stack of a smoker and then running that into the lower level of the box and then venting the smoke out of the top of the box. This gives the cheese smoke lavor but not heating it (much).
I did some in my Big Green Egg a couple of years ago by lighting a couple of briquettes in the Egg and adding a wood chunk for the smoke. Then I used a pan full of ice below the cheese to keep it cool I saw the method on the Egghead forum and it worked well. Here is the thread...
http://www.bbq-brethren.com/forum/showthread.php?t=35316&highlight=cheese
The key to smoking cheese is keeping the temps low. Some guys use cold smoke rigs (routing the smoke from another smoker into a box or similar chamber with racks and the cheese in it). This can be done by connecting dryer hose to the smoke stack of a smoker and then running that into the lower level of the box and then venting the smoke out of the top of the box. This gives the cheese smoke lavor but not heating it (much).
I did some in my Big Green Egg a couple of years ago by lighting a couple of briquettes in the Egg and adding a wood chunk for the smoke. Then I used a pan full of ice below the cheese to keep it cool I saw the method on the Egghead forum and it worked well. Here is the thread...
http://www.bbq-brethren.com/forum/showthread.php?t=35316&highlight=cheese
Learnin Querve
Full Fledged Farker
Wow, someone is reading my mind... I've also been searching for the Ugly Cheese Bucket thread.
Chris
Chris
NorthwestBBQ
somebody shut me the fark up.
What temp do you smoke it at Ron?
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Looking back at the old thread the temp stayed between 70 and 90 degrees the whole time.
NorthwestBBQ
somebody shut me the fark up.
A
a55bag
Guest
best time to do this is in the winter or a really chilly night.
BramBBQ
Knows what a fatty is.
I use baking paper. Best is to use a big piece of cheese (Gouda) and roll it in the baking paper. 160F is enough. I don't like it. Here in Holland you can buy it in almost every supermarket.
It is not hard to smoke. Most of the time it is a side dish.
It is not hard to smoke. Most of the time it is a side dish.
G
ganso
Guest
sorry I forgot to mention that I have a stumps smoker, not sure if I can hold a temp that low
