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Smoke Dawg
03-27-2015, 04:42 PM
Found cheese on Sale and it was still cold enough to get a good cheese smoke without overheating it.
The players are
4 pounds of Pepper jack, 4 pounds of White Cheddar, 2 pounds of Monterey jack, and 2 pounds of Mozzarella.

MSD wanted to try a few chunks of a flavored cheese. Two with crushed Black pepper pressed in and two with her Porcini Mushroom rub pressed in. Both were using the White Cheddar.

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On the Rack in the ECB propane smoker. I rarely use this – mostly of cheese or smokes oysters (I had to add an additional regulator and valve to be able to run at low temps) Top row is the MJ and Mozz, Middle is the White Cheddar, and bottom is the Pepper Jack.

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This Smoke is planned with just the Amaze – N – Smoker using Hickory dust. Lighting it from both ends.

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The smoke has started and will close it up and monitor the exhaust for smoke and temp

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The first tray of wood dust is about 50% done

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When the first tray was done, we pulled one chunk of the Porcini Cheddar to give it a try. It was good but I like it with more smoke and to age a few months after smoking


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Here it is after the second tray of Hickory Dust. Now to let it cool and then seal up for to let the Smoke get Happy a little deeper in the cheese. I did fire up the propane a few time to warm up the cheese because it was running between 50 and 60 with just the Amaze – N – Smoker. I warmed it to about 80 to help open the cheese so it would take the smoke better (once I did hit 100)

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All sealed up and ready to rest in the crisper drawer of the Beer fridge. I try to keep several batches so it can age and then use the older ones first. Sometimes I find a good one a few years old!

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This should last awhile or at least until I find a good deal on Cheese again
Thanks for Lookin
SD

RandyH59
03-27-2015, 05:12 PM
That mushroom cheese sounds amazing.

slackdogbbq
03-27-2015, 05:36 PM
Yes Please, Damn that looks good.

food4thot
03-27-2015, 05:36 PM
Nice. Would like to try smoking cheese sometime but leery if any of my gadgets would work at temps that low. How long was the cheese in?

Happy Hapgood
03-27-2015, 05:47 PM
Very Cool! I've never tried it but your giving me a reason to. ;D

smoke ninja
03-27-2015, 06:10 PM
Im gonna try it this weekend. Ill have to resist the urge to go overboard For my first go. any details on time/temp? How long to age and in fridge/freezer? I see you vac sealed it.

THoey1963
03-27-2015, 06:36 PM
Looks interesting...

AClarke44
03-27-2015, 06:41 PM
Man that looks good! I'm gonna have to try that some day. I guess it would work in a kettle?

cowgirl
03-27-2015, 07:35 PM
Those look SO good SD! Got to make some soon. :grin:

c farmer
03-27-2015, 08:40 PM
Wow. Looks awesome but do you think putting it in the beer fridge is a good idea?

Smoke Dawg
03-27-2015, 08:54 PM
Thanks everyone.

IMHO about 80 is a good temperature. Warm enough to open up the pores of the cheese and cool enough to prevent deformation. I did a batch in August once and they formed around the grates. Tasted good but ugly!

Each tray was 5-6 hours but the first one I started just before dark and let it go through the night. We were mid 30's at night. In the morning I started a new tray and it was only running at 48 so I light the propane bringing it to 80. It cooled down to low 50's pretty quick. I did that a few times and as the day warmed it was running about 60 without propane assistance.

I seem to do this about every two years, I like the smoked cheese more that MSD so it lasts longer. I still have some from 2013 and a couple treasures from 2011.

It does get better with age. The crisper in the beer fridge is dark and it stays about 32 - 34 all the time so I have not had any problems

The mushroom cheese was good but it only got 1/2 smoked and it did not age. I will watch it close as well as the pepper ones to make sure they get used pretty quick.


Edit - The Amae -N- Smoker Pellet model does product more heat than the dust model. You can also light just one end and get less smoke that lasts twice as long. Preferences!

Shagdog
03-27-2015, 08:58 PM
Nice haul Dawg! Looks great!

oifmarine2003
03-27-2015, 09:27 PM
Very nice, Paul. I need to do the same shortly. I am down to my last block!

FC BBQ
03-27-2015, 09:33 PM
You got some nice looking cheese there.

bbqwilly
03-27-2015, 09:55 PM
That looks great brother

Bushman5
03-28-2015, 12:49 AM
holy hell that is amazing!

I have always wanted to cold smoke cheese.......ESP some of the really STRONG Italian Parmesans.....(asiago, etc)

that little smoke tray? where to buy in BC CANADA? or am i forced to online shop for that tool?

Smoke Dawg
03-28-2015, 12:57 AM
holy hell that is amazing!

I have always wanted to cold smoke cheese.......ESP some of the really STRONG Italian Parmesans.....(asiago, etc)

that little smoke tray? where to buy in BC CANADA? or am i forced to online shop for that tool?

I bought mine direct from them but several BBQ supply places have them as well as on Amazon

They work well for cold smoking or to add extra smoke to a gas grill, pellet smoker Etc.


http://www.amazenproducts.com/Default.asp

http://www.amazon.com/s/?ie=UTF8&keywords=a+maze+n+smoker&tag=googhydr-20&index=aps&hvadid=54020245496&hvpos=1t1&hvexid=&hvnetw=g&hvrand=14213353032502854303&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_2o2iw834yt_b

Dusty
03-28-2015, 07:59 AM
Im gonna try it this weekend. Ill have to resist the urge to go overboard For my first go. any details on time/temp? How long to age and in fridge/freezer? I see you vac sealed it.


I love smoked cheese, and do it regularly for friends, and family. I would suggest you try varying times with with your first batch. Cheese really takes on smoke flavor, so depending on your taste, can get overly smoked. (at least for me). I use a tube smoker, and it will really pours out smoke, so I generally only let it go for a couple hours. That seems to hit my sweet spot.
I agree with another poster on temp. Anything below 80f works well, while closer to 80 takes on smoke quicker.

Brian

IamMadMan
03-28-2015, 09:36 AM
Awesome Smoke Dawg

smoke ninja
03-28-2015, 12:45 PM
Well now you've gone n done it SD.

I'm trying three 8 oz blocks as I speak (er um type). Sharp cheddar, pepper jack, and mozzarella.

I would normally go nuts and do something like 10 lbs for my first attempt at something like this but I am amazed at my restraint.

http://i1121.photobucket.com/albums/l520/smokeninjabbq/20150328_121350_zpsl2wjzska.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/20150328_121350_zpsl2wjzska.jpg.html)http://i1121.photobucket.com/albums/l520/smokeninjabbq/20150328_122359_zpsru08vgou.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/20150328_122359_zpsru08vgou.jpg.html)

Those are alder wood chips.

Sitting pretty at 80*

Smoke Dawg
03-28-2015, 01:02 PM
^^ Sweet! That will work great if you can hold that temp - The one benifit of you weather!

The dome should hold smoke pretty well and I know you have the vent on the cheese side. I might try without the foil if the temp allows but that may work just fine. I cut the cheese in smaller blocks for good coverage and portion control when I use it! 1/2 or 1/3? Heck Do what you want - It looks good!

smoke ninja
03-28-2015, 01:11 PM
Yea it touched 90 got it back down to 85. If it creeps any higher I'll add a water pan. The foil is because my grates are well seasoned, aka dirty.

smoke ninja
03-28-2015, 07:00 PM
http://i1121.photobucket.com/albums/l520/smokeninjabbq/20150328_185628_zpsmlnq8atj.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/20150328_185628_zpsmlnq8atj.jpg.html)

Just over 6 hours at just over 80* clean smoke the whole go.

Now we wait.

How long 2 weeks?

Thanks SD for the inspiration

Smoke Dawg
03-28-2015, 07:04 PM
http://i1121.photobucket.com/albums/l520/smokeninjabbq/20150328_185628_zpsmlnq8atj.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/20150328_185628_zpsmlnq8atj.jpg.html)

Just over 6 hours at just over 80* clean smoke the whole go.

Now we wait.

How long 2 weeks?

Thanks SD for the inspiration


Two weeks at least 4 is best...... Only the days you get out of bed count! :doh:

smoke ninja
03-28-2015, 09:37 PM
Thanks again dawg.

Hey now that I think of it that was my first ring of fire. (The regulars know me trying row has been a running joke)