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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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01-19-2020, 12:43 PM | #1 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Cold Smoked Cheese
I been wanting to do this for a long time but didn’t have a proper equipment or the correct weather conditions. I recently bought an A-MAZE-N smoking tube.
It was expected to get down to 41 degrees (fairly cool nights for Southern California) and it was only 67 during the day so I decided to give this a try. Around 4:00 PM I started by cooling the kamado down by placing 5 pieces of Blue Ice in it. Around 8:30 it reached 50 degrees outside, so I started up the A-MAZE-N smoking tube in my gasser so as not to heat up the kamado. Once it ignited, I let it burn for a few minutes before blowing out the flame. I let it smoke while I went in and prepared the cheese. I had purchased 2 lbs. of Gouda, Colby Jack and Sharp Cheddar at Costco. I took them out of their wrappers. I cut them up into smaller sizes so they could absorb more smoke and placed them on a wire rack. I then placed the A-MAZE-N smoking tube in the bottom of my kamado. I next put in both of my ceramic heat deflectors, then the grill grates and then the rack of cheese. (You can see some of the smoke coming up around the deflectors) I closed the lid and observed a small amount of smoke coming out the top vent. An hour later it looked like this. After two hours in the smoke I opened the lid. WOW! I brought the rack in the house where I could see a subtle change in the cheese color. I vacuum packed them all and placed them in the fridge to age and mellow for 3 weeks. This morning I when out to see how much of the pellets were left in the A-MAZE-N smoking tube. It looks like approximately 1/3 was left unburnt. I’m thinking it could’ve gone at least another hour. I can’t wait to try them but will wait to let time do its thing on them first. Thanks for looking.
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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01-19-2020, 02:04 PM | #3 |
is Blowin Smoke!
Join Date: 02-18-18
Location: Louisville,KY
Name/Nickname : William
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I have a 12in tube and it will smoke for nearly 4hrs. Your cheese looks excellent.Let us know how it tastes.
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Shirley Vertical + Fire Pit Pit Boss 700 Weber 28 griddle Weber 26 WGA Old Smokey Electric. Go Cards! |
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01-19-2020, 03:23 PM | #4 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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You got some good eating ahead.
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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01-19-2020, 03:29 PM | #5 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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Did ya Jaccard the cheese? Sorry, couldn't resist.
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Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link |
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01-19-2020, 04:57 PM | #6 | |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Quote:
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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01-19-2020, 04:59 PM | #7 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Thanks Andy. Will the Jaccard let the cheese absorb more smoke?
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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01-19-2020, 05:56 PM | #8 |
Babbling Farker
Join Date: 06-20-15
Location: Badger, California
Name/Nickname : Josh
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That's gonna be good!
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Josh 24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack https://www.youtube.com/c/LumberjackSmokestack |
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01-19-2020, 06:09 PM | #9 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Nicely done. Hope it turns out delicious!
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A butterflies wings. About to bring down everything... |
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01-20-2020, 07:53 AM | #10 |
is Blowin Smoke!
Join Date: 03-14-19
Location: Northwestern PA
Name/Nickname : Joe
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Looks great! The cheese definitely took on some color... You've got some good eating in the near future. Let us know how it turned out...
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Joe A1 Competition Smoker; Meadow Creek 96; Oklahoma Joe's Bronco (gone but not forgotten); Weber 26" & 22" Kettles; Camp Chef XXL Pellet Smoker; Blackstone 22" Portable; Weber 300 Series Gasser; Masterbuilt 30" Electric Cabinet |
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01-20-2020, 07:56 AM | #11 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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01-20-2020, 08:06 AM | #12 |
is Blowin Smoke!
Join Date: 09-22-11
Location: Canyon, BC
Name/Nickname : Dean
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Brilliant. Can't wait to hear how they turned out.
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I'm a griller, I'm a smoker, I'm a midnight fire stoker! 18.5" Weber Smokey Mountain Cooker. They call me Dean! thecanuckfoodie.wordpress.com/ |
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01-20-2020, 10:25 AM | #14 |
Full Fledged Farker
Join Date: 02-22-18
Location: Northern NJ
Name/Nickname : Pete
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2 hours is about the right time frame that I have found too using the tube. When you are at costco pick up the Cabot 3 Year Aged Cheddar. It is the best cheddar I have smoked by far.
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Pete @twinningbbqnj - Meadow Creek TS250, Humphrey's Battle Box, PBC, GMG, Weber Kettle |
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01-20-2020, 01:06 PM | #15 |
is one Smokin' Farker
Join Date: 09-06-19
Location: DFW
Name/Nickname : ROBERT
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Looks great! What type of wood chips did you use?
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Camp Chef griddle, Anova, BGE, LSG |
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Tags |
a-maze-n tube, cheese, cold smoke, cold smoke cheese, DerHusker |
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