MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 01-25-2013, 08:02 PM   #1
fantomlord
is One Chatty Farker
 
Join Date: 09-24-12
Location: Sauk City, WI
Question 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!
__________________
Matt...Sauk City, WI
fantomlord is offline   Reply With Quote




Old 01-25-2013, 08:14 PM   #2
JerBQ
On the road to being a farker

 
Join Date: 09-09-11
Location: Wellsville, NY
Default

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.
__________________
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
JerBQ is offline   Reply With Quote


Thanks from:--->
Old 01-25-2013, 08:14 PM   #3
funman1
On the road to being a farker
 
funman1's Avatar
 
Join Date: 09-03-12
Location: Sacramento, CA
Default

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.
__________________
Professional Pyro.. No really; I get paid to blow stuff up...
funman1 is offline   Reply With Quote


Thanks from:--->
Old 01-25-2013, 08:24 PM   #4
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

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.
__________________
~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
thirdeye is online now   Reply With Quote


Thanks from: --->
Old 01-25-2013, 09:04 PM   #5
fantomlord
is One Chatty Farker
 
Join Date: 09-24-12
Location: Sauk City, WI
Default

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!
__________________
Matt...Sauk City, WI
fantomlord is offline   Reply With Quote


Old 01-25-2013, 09:30 PM   #6
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

Quote:
Originally Posted by fantomlord View Post
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!
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.
__________________
~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
thirdeye is online now   Reply With Quote


Thanks from:--->
Old 01-26-2013, 04:47 AM   #7
LM600
Full Fledged Farker
 
Join Date: 01-16-11
Location: Milton Keynes, UK
Default

My fave for cheddar is apple, then cherry then hickory then oak.
LM600 is offline   Reply With Quote


Thanks from:--->
Old 01-27-2013, 08:06 AM   #8
captndan
Quintessential Chatty Farker
 
Join Date: 06-29-11
Location: Greeneville TN
Default

Bout time you tried the soup can trick. BTW don't use a tomato soup can. To much red.
captndan is offline   Reply With Quote


Old 01-27-2013, 10:47 AM   #9
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

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.
IamMadMan is offline   Reply With Quote


Reply

Tags
cheese

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:06 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts