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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 11-27-2011, 02:24 PM   #1
Meat Burner
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Default Finally cold enough

to smoke some cheese. Five ashed over briquets and a finger sized sliver of apple or pecan (or whatever you like). The pan under the cheese is full of ice. Temp will hover around 70 degrees in the drum with this setup. I usually go a hour to an hour and a half. Will have to add a little more fuel about half way through. When done, wrap in plastic wrap and refrigerate for at least a week but a month is better. There you have it.
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Unread 11-27-2011, 02:34 PM   #2
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Can you spare a block o' cheese?
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Unread 11-27-2011, 02:36 PM   #3
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This set up should work in a WSM too, no?
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Unread 11-27-2011, 02:36 PM   #4
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That's exactly how I do my cold smoking.
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Unread 11-27-2011, 02:38 PM   #5
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Quote:
Originally Posted by cameraman View Post
This set up should work in a WSM too, no?
Should be the same cameraman. Give it a shot.
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Created "The Great Spam Revelation of 2011."
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Unread 11-27-2011, 02:56 PM   #6
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Yep, perfect execution. Been having the urge to do some myself. Maybe next weekend...
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Unread 11-27-2011, 03:31 PM   #7
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Wow!!! Didn't know I could cold smoke on a drum. What are you looking for with ousted temps?
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Unread 11-27-2011, 03:35 PM   #8
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Yep, just a few briqs in the bottom with a finger sized piece of wood and it will smoke for an hour or more.

MB, do you find you get good flavor penetration leaving the cheese in large blocks? I usually cut the blocks down but if it works that is one less step.
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Unread 11-27-2011, 03:50 PM   #9
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42bbq, it is about 36 degrees outside right now. The colder the better.

Brad, I don't seem to have any problem with leaving them whole. Sometimes I will use the smaller blocks and only go about an hour. The extra half hour seems to get good smoke penetration in the bigger blocks. I will try some cut in half next time to compare.
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www.bbq-brethren.com/forum/showthread.php?t=111155
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Unread 11-27-2011, 03:58 PM   #10
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I wait till the outside temp is cool. Then take a coffee can and poke a bunch of holes in it,add a few lit coals and some small pieces of wood and replace every hour or so. Works great on a kettle,UDS or a WSM you just have to monitor the temp.
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Unread 11-27-2011, 05:24 PM   #11
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Thanks Skidder. I like that method better than just putting the coals in the basket and placing wood on top. I might try that on my 27 inch Weber.
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Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
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Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
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Unread 11-27-2011, 10:34 PM   #12
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What do you guys use your smoked cheese for?
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Unread 11-27-2011, 11:36 PM   #13
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Quote:
Originally Posted by Durzil View Post
What do you guys use your smoked cheese for?
Smoked Swiss for a hot ham & cheese sammy, Gouda, cheddar, wasabi and habanero cheeses just to munch on with crackers. Extra sharp cheddar and Velveeta make a damn good mac & cheese, smoked cream cheese works on a bagel, smoked butter on popcorn ..... Ahhhh, the list goes on & on .
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Unread 11-28-2011, 02:24 AM   #14
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MB,

I'm doing this and soon....LOVE CHEESE and is cold enough here too. Great post.
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Unread 11-28-2011, 09:02 AM   #15
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Does one type of cheese absorb smoke faster, more intense, etc., than another? This a great thread, thanks again.
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