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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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12-19-2011, 11:58 AM
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#1 |
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On the road to being a farker
Join Date: 11-18-10
Location: Tiffin, IA
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Smoked Cheese
OK, so here is an ignorant question...How the hell do you smoke cheese? I really would like to know, so I can do this for the holidays. What is the process, the temps, the times and the preferred cheeses?
Thank you in advance.
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[FONT=Comic Sans MS][SIZE=3]WSM 22" Char-Griller Offset[/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=3]the "Stoker" is the Heat :flame:[/SIZE][/FONT] |
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12-19-2011, 12:05 PM
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#2 |
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On the road to being a farker
Join Date: 08-24-06
Location: Northern Catskill Mountains of NY
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I also posted for you on another post..but..here goes..
Someone a few years back had a great idea..you use a cardboard box...a clean soup can and one of those cheap stick soldering things (New of course) you can buy one for about 5 bucks....you punch a hole in the bottom of the can to insert the soldering rod..the fill the can with your favorite sawdust or chips, fold back the can lid then place can under cardboard box and plug in the rod...put cheese on a rack under the cardboard box....it will start to smoke very quickly and at a temp that won't melt the cheese..I do it a lot and it's simple, quick and a SNAP to clean!! I judge the cheese by the color to determine when it's to my liking...hope this helps!
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Brinkman Smoke N Pit Professional Delux ...with Mods Weber Smokey Mountain |
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12-19-2011, 12:06 PM
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#3 |
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On the road to being a farker
Join Date: 08-24-06
Location: Northern Catskill Mountains of NY
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My Favorite smoked cheese is Mozzarella!!!!
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Brinkman Smoke N Pit Professional Delux ...with Mods Weber Smokey Mountain |
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12-19-2011, 12:10 PM
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#4 |
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is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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I followed a post here. Can't remember who to credit but I followed their directions: light five or six Kingsford briqs and let them ash over, fully lit. Put them in the bottom of your UDS and lay a stick of your favorite smoking wood (apple for me) over the coals. Take a separate cooking rack and sit it on top of a pan full of ice. Set the pan and ice onto the main rack of your cooker. Lay blocks of cheese over the rack above the ice. I used 1# blocks of cheese and quartered them. Close the lid, allow them to smoke for an hour or so. Try to keep the temp under 75 degrees. if you smoke whole one lb blocks go as long as an hour and a half. If you smoke that long you may need to add coals/wood. I used a piece of wood a little larger than my finger. Hope this helps.
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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12-19-2011, 12:29 PM
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#5 |
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Knows what a fatty is.
Join Date: 07-06-11
Location: Houston, Texas
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I smoked about 3 pounds of provalone this past Friday on my offset byc. I lit 4 briquette from a bag of blue k. Once they were good to go I had some soaked apple wood chips that I used a small handful of to provide the smoke. I sliced my cheese into aprox. 1" X 3" rectangles and placed them in the cooking chamber. The grate temp stayed close to 75 with some Finessing of the damper. I maintained the temp and smoke for for just short of two hours. Then I transferred the cheese to a food saver bag and refrigerated. Next weekend I'm going to make stuffed meatballs with the cheese for Christmas.
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Weber Genesis EP-310, offset BYC, Maverick ET-732, [COLOR=red][B]red Thermapen[/B][/COLOR] |
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12-19-2011, 04:56 PM
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#6 |
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Full Fledged Farker
Join Date: 08-24-10
Location: Omaha, NE
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I use the tin can method first mentioned. And, when summer time rolls around and you're out of smoked cheese, set the cheese on top of one of those bricks of "blue ice" and let 'er rip!
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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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12-19-2011, 05:01 PM
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#7 |
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somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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| Thanks from:---> |
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12-19-2011, 05:05 PM
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#8 |
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Found some matches.
Join Date: 05-19-10
Location: Gainesville, GA
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Going to have to try that smoking can idea
Thanks
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Steve |
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12-19-2011, 05:49 PM
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#9 |
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Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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12-19-2011, 06:10 PM
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#10 | |
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Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Quote:
Not sure if this link will work for you but here it is. About 5,450 results (0.16 seconds) smoking cheese - The BBQ BRETHREN FORUMS. 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. ... http://www.bbq-brethren.com/forum/sh...d.php?t=108549 Grill kicker for smoking cheese? - The BBQ BRETHREN FORUMS. Has anyone used one of these little devices to smoke cheese? it looks like the perfect thing to smoke a few blocks of cheese without having ... http://www.bbq-brethren.com/forum/sh...ad.php?t=98110 Smoking Cheese - The BBQ BRETHREN FORUMS. We have been getting cooler overnight here so decided to try my hand at smoking some cheese. I used my large bge with just a couple of ... http://www.bbq-brethren.com/forum/sh...d.php?t=119218 First time smoking cheese - The BBQ BRETHREN FORUMS. After 1hr the cheese has nice color. I think I will go 15 - 30 mins longer. So far this set up has worked great for smoking cheese. ... http://www.bbq-brethren.com/forum/sh...d.php?t=116968 Suggestions for smoking cheese - The BBQ BRETHREN FORUMS. Most cheeses work good, cheddar is always popular, and I try to buy a good quality. Muenster is about the softest cheese I smoke, ... http://www.bbq-brethren.com/forum/sh...d.php?t=103106 Smoking cheese with Coleman camp oven & Grill Kicker - The BBQ ... Smoking cheese with Coleman camp oven & Grill Kicker Q-talk. http://www.bbq-brethren.com/forum/sh...ad.php?t=99486 Alright.....gimme the low down on smoking cheese..... - The BBQ ... Alright.....gimme the low down on smoking cheese..... Q-talk. http://www.bbq-brethren.com/forum/sh...ad.php?t=91992 Smoking Cheese [Archive] - The BBQ BRETHREN FORUMS. We have been getting cooler overnight here so decided to try my hand at smoking some cheese. I used my large bge with just a couple of ... http://www.bbq-brethren.com/forum/ar.../t-119218.html Smoking Cheese [Archive] - The BBQ BRETHREN FORUMS. I would like to try to smoke some cheese, but I don't know which type would be best or how to do it properly. Any advice, suggestions, etc??? thanks. ... http://www.bbq-brethren.com/forum/ar...p/t-74251.html smoking cheese [Archive] - The BBQ BRETHREN FORUMS. 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. ... http://www.bbq-brethren.com/forum/ar.../t-108549.html 1 2 3 4 5 6 7 8 9 10 powered by  Custom Search
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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12-19-2011, 06:13 PM
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#11 | |
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somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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CD |
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