Cold Smoking Cheese

Rookie'48 · Sep 24, 2008

I did another batch of cheese in my tree-turd burner today :wink:.

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=19382&stc=1&d=1222231330
Top left, going clockwise: Swiss; Swisson Rye; Habanero Jack; Hot Pepper Jack;Sharp Cheddar.

Can you see the ice cubes in the bottom of the pail?

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=19383&stc=1&d=1222231646

Fire in the hole!

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=19384&stc=1&d=1222231826
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=19385&stc=1&d=1222231826

Starting to get some smoke
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=19386&stc=1&d=1222231987

1 1/2 hours later .... finished! Top left, going clockwise: Habanero Jack; Hot Pepper Jack; Sharp Cheddar; Swisson Rye; Swiss (cut in half before smoking).

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=19387&stc=1&d=1222232110

This turned out better than the first try. I let all of the cheeses warm up to room temp before smoking & I kept the airflow to the pellets as low as I could. I went for one & one half hours this time, next time it might be only for an hour, or I might restrict the air even more with a clamp or something. Once I get the cheese thingy down I might try cold smoking fish, salt, steaks, who knows what

.

Countryhb · Sep 24, 2008

Dayum, looks good! I've been wanting to try this. What temp did you cook at?

Cabntmkr1 · Sep 24, 2008

Sweet!
I LOVE smoked cheese... great job.

Brian in Maine · Sep 24, 2008

That cheese looks really good, and a nice set up for cold smoking.I love smoked cheese. I'm partial to using maple when I smoke it. It gives a nice sweetness to the cheese.

BBQ Grail · Sep 24, 2008

Great idea. The cheese looks fantastic.

BBQ_Mayor · Sep 24, 2008

Nice looking cheese Dave!. Those pellets must be working alright for you?

Cheese for pellets, that was the deal wasn't it? :mrgreen:

Bride of Roo(BQ'n) · Sep 24, 2008

Add that to your bash items....to temper the "Jar of Hell"!!!

pat · Sep 24, 2008

Nice work! Sure wish I could try that cheese.

kitch · Sep 24, 2008

is there a thread on making one of these???

txschutte · Sep 24, 2008

kitch said:
is there a thread on making one of these???

Norco had a thread on how to make a smoke pistol.

tommykendall · Sep 24, 2008

I never thought about methods for doing this. That looks great, so 60-90 minutes? Did the ice last that long?

tommykendall · Sep 24, 2008

That habanero cheese can kick some serious arse.

swamprb · Sep 24, 2008

Nice setup for the cheese factory.

I gotta make a smoke generator for the La Caja.

bobaftt · Sep 24, 2008

is there a thread around with how you built the cold smoker? I have been wanting to try that for a long time!

kitch · Sep 24, 2008

I've been looking all morning and can't find it..

Kevin · Sep 24, 2008

kitch said:
is there a thread on making one of these???

bobaftt said:
is there a thread around with how you built the cold smoker? I have been wanting to try that for a long time!

kitch said:
I've been looking all morning and can't find it..

My google fu is strong today:
http://www.bbq-brethren.com/forum/showthread.php?t=47408

kitch · Sep 24, 2008

txschutte said:
Norco had a thread on how to make a smoke pistol.

so where is this one???

JD McGee · Sep 24, 2008

That's pretty neat...I just use my WSM's...3 briqs and a lump of hickory...

+

Rookie'48 · Sep 25, 2008

Countryhb said:
Dayum, looks good! I've been wanting to try this. What temp did you cook at?

The smoke bomb doesn't put out much heat, mainly smoke. I'm guessing around 120* or so. I'll run a temp probe next time.

Brian in Maine said:
That cheese looks really good, and a nice set up for cold smoking.I love smoked cheese. I'm partial to using maple when I smoke it. It gives a nice sweetness to the cheese.

Where would I get maple pellets ..... Oh, Ray .....

BBQ_Mayor said:
Nice looking cheese Dave!. Those pellets must be working alright for you?
Cheese for pellets, that was the deal wasn't it? :mrgreen:

You going to the AR or the Bash? BTW, your pellets worked a damn sight better than the ones that came with the smoke bomb.

Rookie'48 · Sep 25, 2008

Bride of Roo(BQ'n) said:
Add that to your bash items....to temper the "Jar of Hell"!!!

Char, just for you I'll get a few pounds of Habanero cheese :twisted:.

kitch said:
is there a thread on making one of these???

Kevin said:
My google fu is strong today:
http://www.bbq-brethren.com/forum/showthread.php?t=47408

Thanx, Kevin.
I got the Smoke Bomb off of e-bay (look under BBQ smokers). The one that I got has the 110 volt air pump. The rest of the smoker is pretty much by-guess-and-by-golly, a couple of racks, rods to hold them up, a container that will hold the racks. On version 2.1 I'll probably use a bigger container & have a way to put the ice above the cheese.

Cold Smoking Cheese

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