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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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09-24-2009, 08:13 PM | #1 |
Knows what a fatty is.
Join Date: 05-25-08
Location: Norwalk Iowa
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Smoking cheese??
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
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09-24-2009, 08:20 PM | #2 |
is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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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.
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Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective |
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09-24-2009, 08:21 PM | #3 |
is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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If you are nice, maybe he'll tell you about his UCB (ugly cheese bucket)
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Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective |
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09-24-2009, 08:25 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Rookie 48 said he will be posting a tutorial soon, hopefully he is working on it.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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09-24-2009, 09:38 PM | #5 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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/sh...ghlight=cheese
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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09-24-2009, 09:43 PM | #6 |
Full Fledged Farker
Join Date: 04-25-09
Location: Des Moines, IA
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Wow, someone is reading my mind... I've also been searching for the Ugly Cheese Bucket thread.
Chris |
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09-24-2009, 10:20 PM | #7 | |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Quote:
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09-24-2009, 10:38 PM | #8 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Looking back at the old thread the temp stayed between 70 and 90 degrees the whole time.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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09-24-2009, 10:39 PM | #9 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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09-24-2009, 11:15 PM | #10 |
Knows what a fatty is.
Join Date: 08-27-09
Location: Marysville Ca
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best time to do this is in the winter or a really chilly night.
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09-25-2009, 04:24 AM | #11 |
Knows what a fatty is.
Join Date: 07-20-09
Location: Spakenburg, Holland
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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.
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i'm hungry!!! |
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09-25-2009, 05:47 PM | #12 |
Knows what a fatty is.
Join Date: 05-25-08
Location: Norwalk Iowa
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sorry I forgot to mention that I have a stumps smoker, not sure if I can hold a temp that low
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