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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 01-31-2013, 09:45 PM   #1
thirdeye
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Talking Smoking cheese AT work instead of FOR work.


Usually I smoke things on the weekend to take in to work, but one of the guys recently got a WSM and I asked him to bring it in so we could smoke some cheese for the guys. I brought my A-Maze-N smoke tray and 4 pounds of extra sharp cheddar, and we set it up in the shop. I sampled some about 3 hours in, he was going to pull it off later today. This should give us a few days of munchies.


It's funny.... because the rear shop is the Weld Shop, and despite exhaust fans and smoke eaters.... it's well,.....smokey. When the welders came up front they smelled the wood smoke immediately. This is the kind of smoke they are used to.

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Unread 01-31-2013, 09:50 PM   #2
Mattmo
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Sounds like a great day at work to me!
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Unread 01-31-2013, 09:55 PM   #3
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Smoking cheese is something I haven't tried yet. What temp were y'all running?
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Unread 01-31-2013, 10:08 PM   #4
thirdeye
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Quote:
Originally Posted by jrn View Post
Smoking cheese is something I haven't tried yet. What temp were y'all running?
The sawdust tray produces almost no heat.... it was 20° outside, so around 50° inside the building. The smoker was cool to the touch. Here is what the tray looks like.

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Unread 01-31-2013, 10:11 PM   #5
martyleach
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Nice! Gonna let that mellow out for a day or so?
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Unread 01-31-2013, 10:21 PM   #6
HeSmellsLikeSmoke
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Looking good. I just got the same little cold smoker but it has been too cold oot to use it so far.

What sawdust did you use?
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Unread 01-31-2013, 10:23 PM   #7
bbqbull
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That is gonna be some fine cheese Wayne!!!
You gonna smoke some meat to go with the cheese?
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Unread 01-31-2013, 10:28 PM   #8
caseydog
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Quote:
Originally Posted by jrn View Post
Smoking cheese is something I haven't tried yet. What temp were y'all running?
I smoke mine in a WSM in the winter months, as cold as I can. No more than 50 degrees, for me. My homemade smoke generator creates almost no heat.

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Unread 01-31-2013, 10:31 PM   #9
bigabyte
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That is really something. Being able to cook inside at work like that. Very cool. I'm betting this may become a more regular thing!
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Unread 01-31-2013, 10:37 PM   #10
caseydog
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Quote:
Originally Posted by martyleach View Post
Nice! Gonna let that mellow out for a day or so?
Same question from me. Smoked cheese can be pretty harsh fresh out of the smoker. I like to let mine chill for at least three days, and find that it is just right after a week or two.

BTW, I don't personally like smoking sharp cheddar. I tend to prefer smoking milder, creamier cheeses. But, to each his own.

I do recommend that brethren smoke a wide variety of cheeses. It is like a science project -- you get to taste stuff and be surprised. I love cheddar, but not smoked. Other cheeses that don't do anything for me, I love smoked.

CD
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Unread 02-01-2013, 03:36 AM   #11
DubfromGA
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That's a really nice thing to do for the guys at work.
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Unread 02-01-2013, 06:13 AM   #12
SmokyWoodturner
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That might change the old adage about work and fishing to-----a good day at work and smoking cheese is better than a bad day fishing. Looking good
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Unread 02-01-2013, 06:45 AM   #13
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Very cool, I'd love to fire up the smoker at work....that's a good benefit.
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Unread 02-01-2013, 07:06 AM   #14
Pitmasterx
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Great idea smoking in a welding shop. I could do that as well, wonder if I would need a hot work permit for steaks.:p

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Unread 02-01-2013, 07:32 AM   #15
Garyclaw
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That looks like the perfect set-up for cheese right there, Thirdeye. Thanks!
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