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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 11-02-2008, 09:11 PM   #1
Iron Mike
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Default Smoking cheese

The wife and I make frequent trips to New Glarus WI to get some of their awsome beer then on to Monroe WI to get cheese. We have found some smoked cheeses that we really like. I have seen some websites and thinking this is not to difficult and can do on the smoker right here at home.

Looking for some hints so I can impress the wife, family and friends.
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Unread 11-02-2008, 09:20 PM   #2
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The key to good smoked cheese is low temps. I prefer to do my cheese in the winter when it is below freezing. I just light 2 to 6 briquettes (depending on the temp), arrange them in a grid pattern and put some small pieces of wood on top of the briquettes. My preferred target cooker temp for cheese is 40 degrees so it is basically no different than storing it in the fridge. I usually smoke the cheese about 2 to 3 hours.

You do not have to run your cooker at such low temps if you do not like, but be careful once you start going over 70 degrees, especially approaching 80 degrees as this is the temp at which the cheese will start to "sweat". Oncet his happens, it is ruined.
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Unread 11-02-2008, 09:42 PM   #3
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Check out this thread: http://www.bbq-brethren.com/forum/sh...cheese+smokers

It looks like chit but works pretty good. HEY - I've got a name for that pellet pooper --- UCS (Ugly Cheese Smoker) .
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Unread 11-02-2008, 09:42 PM   #4
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Here is what I did last year for Christmas gifts...

http://www.bbq-brethren.com/forum/sh...ghlight=cheese
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Unread 11-02-2008, 10:35 PM   #5
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The Little Chief is my go-to cheese smoker.
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Unread 11-03-2008, 06:13 AM   #6
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The timing of this thread is great. My wife catered a luncheon yesterday and purchased a tiny $6.00 cube of cheese. I told her we could probably smoke our own but she didn't want to experiment on her client. I'm definetly going to try this.
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Unread 11-03-2008, 06:18 AM   #7
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Rookie48: Nice thread. Did you ever post how you made the cold smoker?
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Unread 11-03-2008, 09:28 AM   #8
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I am going to try it when it's cold out, I read somewhere (another forum) to stick a hotel pan full of ice under the cheese, I saw Dave's smoker at the bash this year, it's interesting
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Unread 11-03-2008, 09:31 AM   #9
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Not to hyjack but just wondering do you leave the block or cheese whole or would it depend on the size. Like if you where going to do 5 lbs would you cut it into 1 lbs blocks?
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Unread 11-03-2008, 10:20 AM   #10
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I've smoked cheese a number of times using the "pellet pooper" on my Weber. Added the rotiserie ring, set five frozen soda(beer would work too!) cans of water on the main grate then put the cheese on top of the cans on another grate. Then let it smoke for about an hour to an hour and a half.
Also like to do olives this way too.
Frozen cans of water keep everything nice and cool.
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Unread 11-03-2008, 10:25 AM   #11
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Quote:
Originally Posted by sfbbqguy View Post
I've smoked cheese a number of times using the "pellet pooper" on my Weber. Added the rotiserie ring, set five frozen soda(beer would work too!) cans of water on the main grate then put the cheese on top of the cans on another grate. Then let it smoke for about an hour to an hour and a half.
Also like to do olives this way too.
Frozen cans of water keep everything nice and cool.
Excellent idea!
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Unread 11-03-2008, 10:39 AM   #12
JD McGee
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Easy peasy on the WSM...3 lumps of charcoal and a hunk of smokewood...
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Unread 11-03-2008, 01:45 PM   #13
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I cut down large blocks of cheese into smaller chunks. Don't actually know if it makes a difference, just what I always do.
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Unread 11-03-2008, 02:26 PM   #14
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I saw a cheese smoker by Mike Tucker on another bbq site (his own), made from an igloo water cooler, a "pellet pooper" as described above, and some hardware. the cheese off of this rig looks mighty tasty! his photos show ice in the bottom of his cooler to help with temps... I've been planning on building one myself.
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Unread 11-03-2008, 02:53 PM   #15
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As you can see by the pictures I had no idea what I was doing. Only advice I will offer, use a cheese form (if there is such a thing) or decrease time. This was 90-95* for about 3 hours.





They both tasted pretty good!



This was done on a Traeger 075 with the cold smoke attachment.
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