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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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11-22-2013, 09:36 AM | #1 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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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?
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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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11-22-2013, 09:37 AM | #2 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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I go 3 hours on my cheese.
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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11-22-2013, 09:49 AM | #3 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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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
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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 |
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11-22-2013, 09:53 AM | #4 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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.
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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 |
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11-22-2013, 01:07 PM | #5 |
Knows what a fatty is.
Join Date: 10-28-13
Location: Wonder Lake, Il
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2 hours works good for my cheese.
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AKA Bacon King Of Wonder Lake. LG BGE, Custom Built Smoke House |
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11-22-2013, 01:10 PM | #6 |
Full Fledged Farker
Join Date: 05-06-07
Location: Littleton, Colorado
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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.
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11-22-2013, 01:20 PM | #7 |
is One Chatty Farker
Join Date: 08-09-12
Location: Bucks County, PA
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I plan on doing the same thing bander, except i have a hickory, oak, pecan blend.
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11-22-2013, 01:28 PM | #8 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Interesting....great idea. Do you have to let it sit after...like regular cheese?
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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11-22-2013, 01:38 PM | #9 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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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.
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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 |
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11-22-2013, 01:54 PM | #10 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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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.
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11-22-2013, 02:13 PM | #11 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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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!
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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/ |
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11-22-2013, 02:32 PM | #12 | |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Quote:
I have about 6 lbs of cheese mellowing right now which is getting opened up this weekend.
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11-22-2013, 02:34 PM | #13 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I only go one to one-and -a-half hours using the tin can and soldering iron smoke generator with pecan chips.
CD |
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11-22-2013, 02:47 PM | #14 |
is one Smokin' Farker
Join Date: 09-27-12
Location: Mayer, MN
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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.
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11-22-2013, 02:54 PM | #15 |
is One Chatty Farker
Join Date: 08-09-12
Location: Bucks County, PA
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once done smoking i gather you vacuum seal and let mellow?
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