Cold Smoke Cheese ?

Big George's BBQ · 11-22-2013, 09:36 AM

I plan to cold smoke some cheese- sharp gouda and pepper jack with my Pro Q Cold Smoke Generator. I am figuring about 2 hrs Does that sound about right?

c farmer · 11-22-2013, 09:37 AM

I go 3 hours on my cheese.

colonel00 · 11-22-2013, 09:49 AM

I think it really depends on a few factors like temp in the "cooker" and how much smoke is being generated. Personally, I use the tin can and soldering iron on days when it is below 50 and 2-3 hours is fine.

Oh, for a special treat, throw on some cream cheese and smoke that

deguerre · 11-22-2013, 09:53 AM

The Pro Q is similar to the A MAZE N cold smoker I have. I'll light BOTH ends in mine and let it go for four hours. The sawdust maze doesn't release a lot of smoke while burning so the extra time helps. Your Pro Q might yield different results of course.

GSXR883 · 11-22-2013, 01:07 PM

2 hours works good for my cheese.

bander7003 · 11-22-2013, 01:10 PM

Last time, I did mine for about 2 hours using the tin can and soldering iron. That worked well. I just got an A MAZE N pellet 8x5 maze and applewood pellets that I'm going to try this weekend. Not sure how long, but I'll probably start with 2 hours.

Grimm5577 · 11-22-2013, 01:20 PM

I plan on doing the same thing bander, except i have a hickory, oak, pecan blend.

daninnewjersey · 11-22-2013, 01:28 PM

Quote:

Originally Posted by colonel00

Oh, for a special treat, throw on some cream cheese and smoke that

Interesting....great idea. Do you have to let it sit after...like regular cheese?

colonel00 · 11-22-2013, 01:38 PM

Quote:

Originally Posted by daninnewjersey

Interesting....great idea. Do you have to let it sit after...like regular cheese?

It all depends on your preference. Test it right after and you will know if you need to let it mellow. I usually give it less smoke anyway. It is divine though.

aawa · 11-22-2013, 01:54 PM

Quote:

Originally Posted by deguerre

The Pro Q is similar to the A MAZE N cold smoker I have. I'll light BOTH ends in mine and let it go for four hours. The sawdust maze doesn't release a lot of smoke while burning so the extra time helps. Your Pro Q might yield different results of course.

I have the A Maze N dust smoker tray as well. And I do the exact same thing Guerry does since it doesn't release a lot of smoke. I go 4-5hours on my cheese and let it rest a minimum 2 weeks.

cowgirl · 11-22-2013, 02:13 PM

I smoke cheese for at least 4 hours and start eatin' on them the next day.
I use my smokehouse though.

Good luck with it George!

MS2SB · 11-22-2013, 02:32 PM

Quote:

Originally Posted by aawa

I have the A Maze N dust smoker tray as well. And I do the exact same thing Guerry does since it doesn't release a lot of smoke. I go 4-5hours on my cheese and let it rest a minimum 2 weeks.

+1 on this. I use the eye test on mine. By looking at the corners you can see how deeply the smoke has penetrated, once I notice a good color I pull it off, usually around 4-5 hours and then into the fridge for at least 2-weeks.

I have about 6 lbs of cheese mellowing right now which is getting opened up this weekend.

caseydog · 11-22-2013, 02:34 PM

I only go one to one-and -a-half hours using the tin can and soldering iron smoke generator with pecan chips.

CD

Yendor · 11-22-2013, 02:47 PM

I recently did some mozzarella sticks (they make good snacks for work, don't laugh) and did the soldering iron in the tin can trick. 2 hours was too much, of course I had the smoke just rolling off the thing. I would also venture to say it depends on how much of a smoke flavor you want to impart, heavy or just a kiss of smoke. I had really heavy smoke on mine.

Grimm5577 · 11-22-2013, 02:54 PM

once done smoking i gather you vacuum seal and let mellow?

11-22-2013, 09:36 AM	#1
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Cold Smoke Cheese ? I plan to cold smoke some cheese- sharp gouda and pepper jack with my Pro Q Cold Smoke Generator. I am figuring about 2 hrs Does that sound about right? __________________ 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

11-22-2013, 09:37 AM	#2
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	I go 3 hours on my cheese. __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.

11-22-2013, 09:49 AM	#3
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	I think it really depends on a few factors like temp in the "cooker" and how much smoke is being generated. Personally, I use the tin can and soldering iron on days when it is below 50 and 2-3 hours is fine. Oh, for a special treat, throw on some cream cheese and smoke that __________________ 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

11-22-2013, 09:53 AM	#4
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	The Pro Q is similar to the A MAZE N cold smoker I have. I'll light BOTH ends in mine and let it go for four hours. The sawdust maze doesn't release a lot of smoke while burning so the extra time helps. Your Pro Q might yield different results of course. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

11-22-2013, 01:07 PM	#5
GSXR883 Knows what a fatty is. Join Date: 10-28-13 Location: Wonder Lake, Il	2 hours works good for my cheese. __________________ AKA Bacon King Of Wonder Lake. LG BGE, Custom Built Smoke House

11-22-2013, 01:10 PM	#6
bander7003 Full Fledged Farker Join Date: 05-06-07 Location: Littleton, Colorado	Last time, I did mine for about 2 hours using the tin can and soldering iron. That worked well. I just got an A MAZE N pellet 8x5 maze and applewood pellets that I'm going to try this weekend. Not sure how long, but I'll probably start with 2 hours. __________________ Bo Klose 24x50 BYC Backwoods Fatboy Weber Kettle [COLOR=blue]Rock Chalk Jayhawk Blue[/COLOR][COLOR=black] Thermapen[/COLOR] Weber Gasser (out of gas)

11-22-2013, 01:20 PM	#7
Grimm5577 is One Chatty Farker Join Date: 08-09-12 Location: Bucks County, PA	I plan on doing the same thing bander, except i have a hickory, oak, pecan blend.

11-22-2013, 02:13 PM	#11
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	I smoke cheese for at least 4 hours and start eatin' on them the next day. I use my smokehouse though. Good luck with it George! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

11-22-2013, 02:34 PM	#13
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	I only go one to one-and -a-half hours using the tin can and soldering iron smoke generator with pecan chips. CD

11-22-2013, 02:47 PM	#14
Yendor is one Smokin' Farker Join Date: 09-27-12 Location: Mayer, MN	I recently did some mozzarella sticks (they make good snacks for work, don't laugh) and did the soldering iron in the tin can trick. 2 hours was too much, of course I had the smoke just rolling off the thing. I would also venture to say it depends on how much of a smoke flavor you want to impart, heavy or just a kiss of smoke. I had really heavy smoke on mine. __________________ 22.5" 1999 Weber Mastertouch Redhead, GMG "Daniel Boone"

11-22-2013, 02:54 PM	#15
Grimm5577 is One Chatty Farker Join Date: 08-09-12 Location: Bucks County, PA	once done smoking i gather you vacuum seal and let mellow?