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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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06-11-2011, 12:45 PM | #1 |
Full Fledged Farker
Join Date: 05-23-11
Location: Arvada, CO
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smoking cheese
I have recently come to aquire a huge bucket of really good fresh mozzarella cheese. I was thinking I might want to try and smoke some of it. any tips on what i should do or stay away from??
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Jess-NBBD (still learning) Imperial Kamado (restoring) MES 30" Digital |
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06-11-2011, 12:51 PM | #2 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Go light with the smoke. Cheese absorbs it like a sponge. I do like smoked Mozzarella.
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Kevin |
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06-11-2011, 01:04 PM | #3 |
is one Smokin' Farker
Join Date: 07-28-10
Location: Centennial, Colorado
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Use a light flavored wood like apple wood and like Kevin said go light with the smoke. Also try to let the cheese set for at least a day after smoking before eating.
I smoke a lot of cheese using a cold smoker that has a tin can half filled with apple wood chips with a cheap soldering iron to get the chips smoldering. |
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06-11-2011, 01:11 PM | #4 | |
Full Fledged Farker
Join Date: 05-23-11
Location: Arvada, CO
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Quote:
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Jess-NBBD (still learning) Imperial Kamado (restoring) MES 30" Digital |
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06-11-2011, 01:18 PM | #5 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Like the gentlemen above said, but I'd recommend several days to a week sealed in a vacuum bag after smoking. If you can wait. Unfortunately, no more cold smoking for me until October.
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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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06-11-2011, 03:15 PM | #6 |
is one Smokin' Farker
Join Date: 05-07-10
Location: Twin Cities, MN
Name/Nickname : John
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This video gives the basic idea.
YouTube - ‪Build A Cold Smoker‬‏ I've had good luck with apple chips smoking cheese and eggs with this method in the weber kettle. |
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06-11-2011, 04:15 PM | #7 |
is one Smokin' Farker
Join Date: 01-18-11
Location: Philadelphia PA.
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Try smoking butter. Its awesome, and it is good practice for hitting the cold smoke temps.
Hard to do in the summer though.
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[COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR] |
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06-11-2011, 04:27 PM | #8 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I use the ProQ Cold Smoke Generator with peach or apple dust. Works great. I agree with Guerry on the resting. After I smoke cheese it gets sealed up tight and in the fridge for two weeks before eating.
How I do it...
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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06-11-2011, 05:50 PM | #9 |
Full Fledged Farker
Join Date: 08-24-10
Location: Omaha, NE
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as it turns out, i'm cold smokin as we speak, even though it's a little too warm. Tryin to smoke frozen blocks just to see what i get. I also use the veggie can w the soldering iron in my 18.5 weber. above that is the grate. above that is a 17 in pizza pan w ice. above that is the grate i set the cheese on. typically i use cherry & pecan. today i'm using alder & pecan.
indeed let it rest vac sealed for at least a day. mine have never made it tol the 2 wk mark. if u don't have aq vac sealer, try just wraping it tightly in plastic wrap then put it in a zip-lock.
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22.5 WSM w/ Guru, CB940, 26 MB Pro Kettle, MB 40" Electric, Maverick ET-7 & Taylor Digi |
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06-11-2011, 07:57 PM | #10 |
Full Fledged Farker
Join Date: 05-23-11
Location: Arvada, CO
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Awsome guys i am so excited. now i am going to have to order a ProQ Cold Smoke Generator .
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Jess-NBBD (still learning) Imperial Kamado (restoring) MES 30" Digital |
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06-11-2011, 08:36 PM | #11 |
Full Fledged Farker
Join Date: 02-22-07
Location: Ely, MN
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What I do is:
#1 chunk the cheese #2 Wrap it in cheese cloth (keeps it clean is it should happen to contact the side of the smoker #3 Put 6-10 lit briquets at the rear of the BKSD firebox, with a handfull of alder chips.. #4 Wait for the smoker to draw, and for 'most' of the white smoke to disappear #5 Hang the cheese #6 Keep the temperature low...under 90*..lower is better #7 remove the cheese when the coals have had it #8 remove the cheese cloth #9 place the cheese in plastic bags and refrigerate...don't judge the taste until at least 24 hrs later (tasting it warm won't give you any idea whatsoever of what the cheese will taste like when you actually sit down to eat it. Notes...this freezes well, and less smoke is more, use mild wood (I use alder)...and keep the temp. low..under 90*, the colder, the better...the longer the cheese rests, the better the flavor. Good luck!
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06-11-2011, 11:09 PM | #12 |
Full Fledged Farker
Join Date: 08-24-10
Location: Omaha, NE
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i am happy 2 report that smoking frozen blocks ofcheese nets the desired results duringthe heat of the summer. 2 da i used apple & alder. Earlier i said itj was pecan & alder. Smoked using the tin can \ soldering iron method. EAZY PEAZY. Stupid simple!
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22.5 WSM w/ Guru, CB940, 26 MB Pro Kettle, MB 40" Electric, Maverick ET-7 & Taylor Digi |
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06-11-2011, 11:15 PM | #13 |
Full Fledged Farker
Join Date: 05-23-11
Location: Arvada, CO
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so glad to hear that it turned out.
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Jess-NBBD (still learning) Imperial Kamado (restoring) MES 30" Digital |
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06-11-2011, 11:54 PM | #14 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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If you can stand to watch 12 minutes of your's truley ......
YouTube - ‪How To COLD SMOKE CHEESE‬‏
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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06-12-2011, 04:18 PM | #15 |
Full Fledged Farker
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
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Here's how I do it. I really like the Grill Kicker for smoking cheese.
http://www.bbq-brethren.com/forum/sh...ad.php?t=99486 Chuck |
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