First time smoking cheese
- Thread starter Dilly767
- Start date
rehless
Full Fledged Farker
Looks good. Give us some more info, what wood did you use? Does your smoker have a way to hang the cheese? I'm interested in doing some, but haven't tried, yet. Thanks for the info.
PekingPorker
is one Smokin' Farker
Yeah, I am very curious about this as well. I've always wanted to try to smoke cheese but honestly never knew where to start. All I know is it needs to be a cold smoke.
loco_engr
is one Smokin' Farker
What temp did you try to hold at?
Thanks
Thanks
Dilly767
Found some matches.
The cheese just sits on the grate cookshack sells a cold smoke baffle I instead wrapped a grate in aluminum foil. Then just put pan full of ice on top of grate wrapped in aluminum foil. I used hickory wood chips and used about a handful. I sliced the cheese about a inch thick so it would get more smoke flavor. After running 15 to 20 minutes turned off and let sit for about an hour watching temp never got above 105. Took out wrapped in plastic wrap and put in fridge. I did two batches and cheese really picks up more flavor after being in the fridge for a day.
IamMadMan
somebody shut me the fark up.
Nice job, Like wine - the flavor improves with a little time wrapped in the refrigerator. I let mine sit about 7 to 10 days.
mr_ski73
Knows what a fatty is.
Looks good. I have been wanting to try but was waiting for cooler weather. The little I have read said the outside temp would really help control smoke temp. Every smoker I have is probly sittn well over 100 degrees now with no fire in box. just too dang hot down here. Never thought about an ice tray, really neat idea!!
bbqbull
Watching over us.
Congrats on your efforts!
I have done several hundred pounds of smoked cheese on a Cookshack smoker.
I have done exactly everything you did but I covered my upper vent with a tuna can. This was after a very steady stream of smoke and then turned off my smoker.
I do one hour of trapped or canned smoke for Mozzarella cheese. I do 2 hours on cheddar cheese.
Folks go nuts over it.
A week of refrigeration really brings out the smoke flavor.
Here is an old link http://www.bbq-brethren.com/forum/showthread.php?t=33665
I have done several hundred pounds of smoked cheese on a Cookshack smoker.
I have done exactly everything you did but I covered my upper vent with a tuna can. This was after a very steady stream of smoke and then turned off my smoker.
I do one hour of trapped or canned smoke for Mozzarella cheese. I do 2 hours on cheddar cheese.
Folks go nuts over it.
A week of refrigeration really brings out the smoke flavor.
Here is an old link http://www.bbq-brethren.com/forum/showthread.php?t=33665
I like the ice idea. I use the A maze n smoker to get low heat high smoke inside a Brinkman gas smoker. Had a bit too much heat in the summer but works great in the winter. I really like smoked pepper jack and mozzarella
Somked water ice cube for the bloddy Marys.....Hmmmmmm
Somked water ice cube for the bloddy Marys.....Hmmmmmm
