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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-11-2011, 12:45 PM   #1
purplestarrider
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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??
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Unread 06-11-2011, 12:51 PM   #2
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Go light with the smoke. Cheese absorbs it like a sponge. I do like smoked Mozzarella.
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Unread 06-11-2011, 01:04 PM   #3
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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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Unread 06-11-2011, 01:11 PM   #4
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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
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Unread 06-11-2011, 01:18 PM   #5
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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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Unread 06-11-2011, 03:15 PM   #6
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This video gives the basic idea.

YouTube - &#x202a;Build A Cold Smoker&#x202c;&rlm;

I've had good luck with apple chips smoking cheese and eggs with this method in the weber kettle.
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Unread 06-11-2011, 04:15 PM   #7
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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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Unread 06-11-2011, 04:27 PM   #8
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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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Unread 06-11-2011, 05:50 PM   #9
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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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Unread 06-11-2011, 07:57 PM   #10
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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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Unread 06-11-2011, 08:36 PM   #11
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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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Unread 06-11-2011, 11:09 PM   #12
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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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Unread 06-11-2011, 11:15 PM   #13
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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.
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Unread 06-11-2011, 11:54 PM   #14
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If you can stand to watch 12 minutes of your's truley ......

YouTube - &#x202a;How To COLD SMOKE CHEESE&#x202c;&rlm;
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Unread 06-12-2011, 04:18 PM   #15
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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

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