Smoked Cream Cheese - Do it now

colonel00 · 12-31-2012, 07:33 AM

I had never tried this before but about a month or so ago I was smoking some cheese and threw on a block of cream cheese. After it was done I vacuum sealed everything and into the fridge it went. I had been eating on the regular cheese but totally forgot about the cream cheese. The other day I saw it in there and gave it a try. Sweet baby cheeses, this stuff is good. If you haven't tried it yet, do it now! With winter upon most of us, it is even a better time as it will be easier to keep the temps down.

I have no pr0n to post and let's face it, it would be quite boring to just have a picture of a block of cream cheese

Garyclaw · 12-31-2012, 07:45 AM

Stuff's pretty good with no smoke. I can imagine it is pretty awesome. Thanks Brad.

chriscw81 · 12-31-2012, 07:56 AM

Hmmm, you've given me one more reason to cold smoke

Sent from my Nexus using Tapatalk 2

LMAJ · 12-31-2012, 08:01 AM

What wood did you use?

colonel00 · 12-31-2012, 08:21 AM

I used my typical cheese smoking setup since I was doing regular cheese too. I just use the tin can with a soldering iron in it with some apple chips filling the can. This goes into my UDS at the bottom(ish) (depending on which drum and if I am lazy). I put the cheese on the top grate and I rest it on skewers so the cheese doesn't get dirty from the seasoned grates.

For the cream cheese, I basically did the same as regular cheese. Due to it's consistency, you do need to take care to keep it as cold as possible. It was also a bit of a challenge to vacuum seal which isn't completely necessary but I like to seal all of my cheese and let it mellow for a while.

As far as the amount of smoke, that will be personal preference. When I did this batch a while ago, the temps were still kind of warm so I didn't let the smoker run for as long as I usually do. The regular cheese didn't seem to take on as much smoke but the cream cheese came out really good. With that said, I would suggest doing the cream cheese for a shorter amount of time until you know what you want.

Gore · 12-31-2012, 08:31 AM

Can't believe you didn't even take a picture of the cheese, not even one close-up.

---k--- · 12-31-2012, 08:56 AM

I was wondering how you vacuum sealed it.

I got some cheese planned for tomorrow. May have to give this a shot.

colonel00 · 12-31-2012, 10:28 AM

Quote:

Originally Posted by Gore

Can't believe you didn't even take a picture of the cheese, not even one close-up.

Happy?

Quote:

Originally Posted by ---k---

I was wondering how you vacuum sealed it.

I got some cheese planned for tomorrow. May have to give this a shot.

It wasn't too difficult. I just had a block of cream cheese that I cut in half for the smoking. It stayed cool enough to retain its shape. Then into a vacusuck bag and vac and seal.

Gore · 12-31-2012, 10:38 AM

Thanks! Now I understand what you did. I'm a visual person.

colonel00 · 12-31-2012, 11:01 AM

Actually, I remembered that I did have a pic. Check out my nut sacks too

nucornhusker · 12-31-2012, 11:09 AM

SackS plural?!

Off to the PB.

Will work for bbq · 12-31-2012, 11:22 AM

Quote:

Originally Posted by colonel00

Now that looks more like the moon than those silly pictures Gore posted the other day.

bigabyte · 12-31-2012, 11:26 AM

You should spread your nuts over a cheese log.

Gore · 12-31-2012, 11:28 AM

Quote:

Originally Posted by colonel00

Happy?

I'd say that looks pretty normal.

Quote:

Originally Posted by colonel00

Actually, I remembered that I did have a pic. Check out my nut sacks too

I am concerned about that orange stuff. You might want to make an appointment with your doctor to have your nutsacks checked out.

Bludawg · 12-31-2012, 03:30 PM

If you like that smoke a Cheesecake Talk about a foodgasm WHooohooo!

12-31-2012, 07:33 AM	#1
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Smoked Cream Cheese - Do it now I had never tried this before but about a month or so ago I was smoking some cheese and threw on a block of cream cheese. After it was done I vacuum sealed everything and into the fridge it went. I had been eating on the regular cheese but totally forgot about the cream cheese. The other day I saw it in there and gave it a try. Sweet baby cheeses, this stuff is good. If you haven't tried it yet, do it now! With winter upon most of us, it is even a better time as it will be easier to keep the temps down. I have no pr0n to post and let's face it, it would be quite boring to just have a picture of a block of cream cheese __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

12-31-2012, 07:45 AM	#2
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Stuff's pretty good with no smoke. I can imagine it is pretty awesome. Thanks Brad. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

12-31-2012, 07:56 AM	#3
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	Hmmm, you've given me one more reason to cold smoke Sent from my Nexus using Tapatalk 2 __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

12-31-2012, 08:01 AM	#4
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	What wood did you use? __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

12-31-2012, 08:21 AM	#5
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	I used my typical cheese smoking setup since I was doing regular cheese too. I just use the tin can with a soldering iron in it with some apple chips filling the can. This goes into my UDS at the bottom(ish) (depending on which drum and if I am lazy). I put the cheese on the top grate and I rest it on skewers so the cheese doesn't get dirty from the seasoned grates. For the cream cheese, I basically did the same as regular cheese. Due to it's consistency, you do need to take care to keep it as cold as possible. It was also a bit of a challenge to vacuum seal which isn't completely necessary but I like to seal all of my cheese and let it mellow for a while. As far as the amount of smoke, that will be personal preference. When I did this batch a while ago, the temps were still kind of warm so I didn't let the smoker run for as long as I usually do. The regular cheese didn't seem to take on as much smoke but the cream cheese came out really good. With that said, I would suggest doing the cream cheese for a shorter amount of time until you know what you want. __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

12-31-2012, 08:31 AM	#6
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Can't believe you didn't even take a picture of the cheese, not even one close-up. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

12-31-2012, 08:56 AM	#7
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	I was wondering how you vacuum sealed it. I got some cheese planned for tomorrow. May have to give this a shot. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

12-31-2012, 10:38 AM	#9
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Thanks! Now I understand what you did. I'm a visual person. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

12-31-2012, 11:01 AM	#10
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Actually, I remembered that I did have a pic. Check out my nut sacks too __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

12-31-2012, 11:09 AM	#11
nucornhusker Babbling Farker Join Date: 08-29-11 Location: Lincoln, NE	SackS plural?! Off to the PB. __________________ Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller

12-31-2012, 11:26 AM	#13
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	You should spread your nuts over a cheese log. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

12-31-2012, 03:30 PM	#15
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	If you like that smoke a Cheesecake Talk about a foodgasm WHooohooo! __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.