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 06-11-2011, 12:45 PM   #1
purplestarrider
Full Fledged Farker
 
purplestarrider's Avatar
 
Join Date: 05-23-11
Location: Arvada, CO
Default 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??
__________________
Jess-NBBD (still learning) Imperial Kamado (restoring) MES 30" Digital
purplestarrider is offline   Reply With Quote




Old 06-11-2011, 12:51 PM   #2
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Default

Go light with the smoke. Cheese absorbs it like a sponge. I do like smoked Mozzarella.
__________________
Kevin
Kevin is offline   Reply With Quote


Thanks from:--->
Old 06-11-2011, 01:04 PM   #3
BlueHowler
is one Smokin' Farker
 
BlueHowler's Avatar
 
Join Date: 07-28-10
Location: Centennial, Colorado
Default

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.
BlueHowler is offline   Reply With Quote


Thanks from: --->
Old 06-11-2011, 01:11 PM   #4
purplestarrider
Full Fledged Farker
 
purplestarrider's Avatar
 
Join Date: 05-23-11
Location: Arvada, CO
Default

Quote:
Originally Posted by BlueHowler View Post
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.
interesting. I would love to hear more about what you do and how you set it up. anything and everything youd be willing to share
__________________
Jess-NBBD (still learning) Imperial Kamado (restoring) MES 30" Digital
purplestarrider is offline   Reply With Quote


Old 06-11-2011, 01:18 PM   #5
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

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.
__________________
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
deguerre is offline   Reply With Quote


Thanks from: --->
Old 06-11-2011, 03:15 PM   #6
Hankdad1
is one Smokin' Farker

 
Join Date: 05-07-10
Location: Twin Cities, MN
Name/Nickname : John
Default

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.
Hankdad1 is offline   Reply With Quote


Thanks from: --->
Old 06-11-2011, 04:15 PM   #7
Capozzoli
is one Smokin' Farker
 
Join Date: 01-18-11
Location: Philadelphia PA.
Default

Try smoking butter. Its awesome, and it is good practice for hitting the cold smoke temps.

Hard to do in the summer though.
__________________
[COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire
:flame:

[url]http://theholyravioli.blogspot.com/[/url]
[/COLOR][/COLOR][/B][/COLOR]
Capozzoli is offline   Reply With Quote


Thanks from:--->
Old 06-11-2011, 04:27 PM   #8
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Default

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...
__________________
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.
BBQ Grail is offline   Reply With Quote


Thanks from:--->
Old 06-11-2011, 05:50 PM   #9
The Grill Sergeant
Full Fledged Farker
 
The Grill Sergeant's Avatar
 
Join Date: 08-24-10
Location: Omaha, NE
Default

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.
__________________
22.5 WSM w/ Guru, CB940, 26 MB Pro Kettle, MB 40" Electric, Maverick ET-7 & Taylor Digi
The Grill Sergeant is offline   Reply With Quote


Thanks from:--->
Old 06-11-2011, 07:57 PM   #10
purplestarrider
Full Fledged Farker
 
purplestarrider's Avatar
 
Join Date: 05-23-11
Location: Arvada, CO
Default

Awsome guys i am so excited. now i am going to have to order a ProQ Cold Smoke Generator .
__________________
Jess-NBBD (still learning) Imperial Kamado (restoring) MES 30" Digital
purplestarrider is offline   Reply With Quote


Old 06-11-2011, 08:36 PM   #11
ibait2fish
Full Fledged Farker
 
Join Date: 02-22-07
Location: Ely, MN
Default

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!
__________________
Brinkmann Smoke King Deluxe
ECM
Weber Kettle grill
Old fridge
Busted gas grill
Blows a greasy sax
ibait2fish is offline   Reply With Quote


Thanks from:--->
Old 06-11-2011, 11:09 PM   #12
The Grill Sergeant
Full Fledged Farker
 
The Grill Sergeant's Avatar
 
Join Date: 08-24-10
Location: Omaha, NE
Default

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!
__________________
22.5 WSM w/ Guru, CB940, 26 MB Pro Kettle, MB 40" Electric, Maverick ET-7 & Taylor Digi
The Grill Sergeant is offline   Reply With Quote


Thanks from:--->
Old 06-11-2011, 11:15 PM   #13
purplestarrider
Full Fledged Farker
 
purplestarrider's Avatar
 
Join Date: 05-23-11
Location: Arvada, CO
Default

Quote:
Originally Posted by The Grill Sergeant View Post
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!
so glad to hear that it turned out.
__________________
Jess-NBBD (still learning) Imperial Kamado (restoring) MES 30" Digital
purplestarrider is offline   Reply With Quote


Old 06-11-2011, 11:54 PM   #14
Rookie'48
Quintessential Chatty Farker

 
Rookie'48's Avatar
 
Join Date: 11-12-06
Location: Des Moines, Iowa
Default

If you can stand to watch 12 minutes of your's truley ......

YouTube - ‪How To COLD SMOKE CHEESE‬‏
__________________
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.
Rookie'48 is offline   Reply With Quote


Thanks from:--->
Old 06-12-2011, 04:18 PM   #15
cdollar
Full Fledged Farker
 
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
Default

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
cdollar is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
cheese smoking willm Q-talk 12 01-31-2009 04:49 PM
Smoking cheese Iron Mike Q-talk 31 11-04-2008 03:44 PM
Smoking Cheese bbqbull Q-talk 9 04-26-2006 10:55 AM
Smoking cheese FLfishR Q-talk 9 12-08-2005 06:40 PM
Smoking Cheese BigBelly Q-talk 9 08-26-2004 08:59 AM

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 09:42 AM.


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