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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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01-25-2013, 08:02 PM | #1 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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smoked cheese question
ok...I'm planning to make my first attempt at cold smoking some cheese. I was wondering what woods everybody likes to use.
planning to do some cheddar, gouda, and a block of cream cheese...and maybe others if I pick some more up before I start. Thanks for the input!
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Matt...Sauk City, WI |
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01-25-2013, 08:14 PM | #2 |
On the road to being a farker
Join Date: 09-09-11
Location: Wellsville, NY
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Just recently started cold smoking cheese but so far I've used hickory and a 50/50 mix of maple and oak with cheddar with great results. Still need to try some other varieties (Gouda in particular) and will probably try apple with that just for variety. Half the fun of smoking cheese has been just playing around with the combinations.
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JerBQ Pitts and Spitts US2448, Belson charcoal/gas trailer rig, JennAir & Weber gassers, Weber 18" kettle, 2 turkey fryers, Insanely fast [COLOR=Purple]PURPLE[/COLOR] Thermapen, custom 55" kettle grill |
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01-25-2013, 08:14 PM | #3 |
On the road to being a farker
Join Date: 09-03-12
Location: Sacramento, CA
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The softer cheese needs MUCH less smoke than harder cheese.
Be careful on your gouda, and cream they will prolly only need 30 45 mins depending on home much smoke you are cranking.
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Professional Pyro.. No really; I get paid to blow stuff up... |
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01-25-2013, 08:24 PM | #4 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Combined with your threshold for smoke flavor.... your wood selection is mainly based on the type of smoke generator set-up you have.
The more gentle of a stream you can maintain, the stronger wood you can use.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-25-2013, 09:04 PM | #5 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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thanks! I'm planning on using the soup can + soldering iron method
we've got a pretty high smoke-flavor threshold here and yes...experimenting and trying different combinations is certainly fun!
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Matt...Sauk City, WI |
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01-25-2013, 09:30 PM | #6 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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That's one I have not tried, but in both of my box smokers (with electric elements), if the smoke stream got too heavy, or the temp got higher than I wanted.... I just unplugged it for 15 minutes.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-26-2013, 04:47 AM | #7 |
Full Fledged Farker
Join Date: 01-16-11
Location: Milton Keynes, UK
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My fave for cheddar is apple, then cherry then hickory then oak.
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01-27-2013, 08:06 AM | #8 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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Bout time you tried the soup can trick. BTW don't use a tomato soup can. To much red.
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01-27-2013, 10:47 AM | #9 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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It's a matter of preference, even too much of a milder smoke (like apple) can leave a bad taste in your mouth, and a mild application of hickory can be great.
You will have to use trial and error to find the results you like. My favorite smoke for a milder cheese is apple, for stronger I use maple. The length of smoking time can vary on the smoker size, and the size of the cheese blocks. I prefer to smoke my cheese for about 3 hours when using the A-Maze-N Pellet Smoker. Keep a small block of cheese just for sampling in the smoker, and then in the resting period in the refrigerator. Keep in mind that tasting in the smoker will render a very strong flavor, and may seem like too much. When wrapped and rested it will yield a milder taste. This is a skill you will have to learn as you cold smoke many different foods. |
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