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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 12-05-2013, 09:51 AM   #1
Crazy Tex
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Default smokin' cheese

Ok.. since the weather is supposed to be REALLY cold.. I figured I could try to keep my smoker temperature down where I could try to smoke some cheese.. I got Longhorn Cheddar. Any suggestions or tips before I try this?
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Unread 12-05-2013, 10:04 AM   #2
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First...have plenty of beer on hand. Second, when I get a block of cheese I cut it into far smaller pieces so there's more surface area getting the smoke. Once smoked, wrap tightly and keep it in the fridge for a week or 2. That mellows out the flavor....
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Unread 12-05-2013, 10:10 AM   #3
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Thank you. They are small blocks already.. not the huge 5lb ones. lol
Beer/whiskey - check.
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Unread 12-05-2013, 10:17 AM   #4
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PepperJack!!
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Unread 12-05-2013, 10:19 AM   #5
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Cream Cheese You will thank me later.

Also, what are you smoking in and how are you generating smoke? Many of us use very simple smoke generators and my preferred method is a tin can filled with wood chips and a soldering iron to get it smoking.
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Unread 12-05-2013, 10:53 AM   #6
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Don't over smoke it...I usually find 1-2 hrs depending on the cheese is plenty. Do you have a "smoking" devise or are you just using charcoal and wood?
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Unread 12-05-2013, 11:07 AM   #7
Crazy Tex
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just my regular smoker.. thought if I basically just lit one log of hickory on fire it would be cool enough??
I've done cream cheese before.. very yummy!
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Unread 12-05-2013, 12:49 PM   #8
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Quote:
Originally Posted by Crazy Tex View Post
just my regular smoker.. thought if I basically just lit one log of hickory on fire it would be cool enough??
I've done cream cheese before.. very yummy!
I use a tin can and a cheap soldering iron with some wood chips to make cold smoke.

I like smoked Swiss a lot. Smoked Gouda is another favorite.



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Unread 12-05-2013, 02:42 PM   #9
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Soldering iron and can user myself.

I smoked some cream cheese to use in an artichoke dip, what other uses do people have for smoked cream cheese, or just like that on a bagel?
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Unread 12-05-2013, 03:26 PM   #10
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Quote:
Originally Posted by daninnewjersey View Post
First...have plenty of beer on hand. Second, when I get a block of cheese I cut it into far smaller pieces so there's more surface area getting the smoke. Once smoked, wrap tightly and keep it in the fridge for a week or 2. That mellows out the flavor....
Nothing to add to that! Perfectly said down to the beer statement!
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Unread 12-05-2013, 06:42 PM   #11
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Quote:
Originally Posted by Crazy Tex View Post
Ok.. since the weather is supposed to be REALLY cold.. I figured I could try to keep my smoker temperature down where I could try to smoke some cheese.. I got Longhorn Cheddar. Any suggestions or tips before I try this?
Seriously, the statement really cold should never need to be used by a Texan. I just looked at your ten day forecast and there is one day you might get close to 0, we will be lucky to get above 0 in the next ten days the way it looks. Yet I still use the grill and smoker every month of the year.

let us know how it turned out

whats the deal with smoking cream cheese?
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Unread 12-05-2013, 06:51 PM   #12
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Gonna be good... Cheddar is my favorite smoked cheese so far. As some one said pepperjack is also very good. I struggle to keep the temp low enough on my offset even with minimum fuel and cold weather. I have never been able to let it rest for 2 weeks though... I eat that stuff
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Unread 12-05-2013, 07:17 PM   #13
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Quote:
Originally Posted by NorthernMN View Post
Seriously, the statement really cold should never need to be used by a Texan. I just looked at your ten day forecast and there is one day you might get close to 0, we will be lucky to get above 0 in the next ten days the way it looks. Yet I still use the grill and smoker every month of the year.
Well, you live in Minnesota, where humans were never meant to live.

I have not smoked cream cheese, but plan to shortly. I like what smoke does to creamy cheeses. You have to be careful not to go too long with the smoke, but if you do it right, they turn out great.

As for cold in Texas, our homes are built to be comfortable in triple-digit temperatures, which is ALL wrong for 25 degrees. My living room has a 24-foot ceiling. Great in 105 degree heat, sucks in 25 degree cold. It's all about physics. Hot air rises, and that can be a good thing or a bad thing.

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Unread 12-05-2013, 08:20 PM   #14
Crazy Tex
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used a tin can I found... no soldering iron so I light a few sticks and put them in it.. I pre -burned the can with my weed burner btw.... cheese has a metallic/chemical smell to it.
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Unread 12-05-2013, 08:43 PM   #15
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Quote:
Originally Posted by NorthernMN View Post
Seriously, the statement really cold should never need to be used by a Texan. I just looked at your ten day forecast and there is one day you might get close to 0, we will be lucky to get above 0 in the next ten days the way it looks. Yet I still use the grill and smoker every month of the year.

let us know how it turned out

whats the deal with smoking cream cheese?
We don't live in Texas cuz it cold, anything below 65 we have heavy cloths and jackets on. If it gets to freezing we can't drive. In short Texans live with their heat and meat not cold as ice.....
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