Cheese Time... Again!!

[txsmkmstr]

Time for another round of cheese. Had a nice 43 degree morning - no wind - perfect conditions for 21 blocks of various types.

The "Stash"..........

https://imagizer.imageshack.com/img922/5806/z7zeRK.jpg

Good looking smoke rolling out the LSG stack.... ran effortlessly for the 2 hour smoke time.....

https://imagizer.imageshack.com/img923/4527/z4jPxz.jpg

The "Secret"..... Not a big pellet guy but this is the ticket for cold smoking!!!

https://imagizer.imageshack.com/img924/6851/ig6Ow3.jpg

Now the wait begins. Fortunately I have several blocks from the previous session to satisfy my cravings. Love me some cheese. Thanks for looking.

[Big George's BBQ]

That will be a really nice stash

[jstrand]

Nice! I just did 6 pounds yesterday. Flaming Jack, Mild Cheddar and Pepperjack.
Used the pellet maze in the Copperhead. 39 degrees. So happy Spring is almost here!!

[Shadowdog500]

So you just put the cheese in a cold smoker and light a pellet tube???
How warm is too warm, spring is coming.

I buy my cheese pre smoked for making smoked mac and cheese.. If it is that easy I’ll make my own from now on.

[jstrand]

So you just put the cheese in a cold smoker and light a pellet tube???
How warm is too warm, spring is coming.

I buy my cheese pre smoked for making smoked mac and cheese.. If it is that easy I’ll make my own from now on.

Pretty much. I usually use Apple pellets and go about 2-3 hours, pull it and let it mellow in the fridge overnight(though some people vac seal it immediately)then vac seal and throw in the fridge until it get eaten. I have about 3 pounds that is 3 years old looks the same as the day i sealed it.

[Shadowdog500]

Pretty much. I usually use Apple pellets and go about 2-3 hours, pull it and let it mellow in the fridge overnight(though some people vac seal it immediately)then vac seal and throw in the fridge until it get eaten. I have about 3 pounds that is 3 years old looks the same as the day i sealed it.

Thanks, I’ll smoke some cheese this week.

I use it in my wife’s baked mac and cheese recipe but use about 1/3 apple smoked cheddar and 2/3 sharp cheddar and cook it in the smoker. It’s great served with DelMonte stewed tomato’s on the side.

https://i527.photobucket.com/albums/cc353/shadowdog500/f5cf013fd3d5ca77fb4cdf488e8877d9_zps4bd144b9.jpg (https://s527.photobucket.com/user/shadowdog500/media/f5cf013fd3d5ca77fb4cdf488e8877d9_zps4bd144b9.jpg.h tml)

[WilliamKY]

Heck yeah gonna be a nice stash. I just opened my first pack of pepper jack I did on Jan 26. I love smoked cheese.

[txsmkmstr]

So you just put the cheese in a cold smoker and light a pellet tube???
How warm is too warm, spring is coming.

Pretty much that's it. Keep the pit below 90* and you'll be good to go. Some folks use a tray of ice water underneath the grate when ambient temps get up there but I'll usually smoke enough during cooler months to last until the next cool season.

I prefer vac-sealing right away - minimum 3 weeks for mellowing and as long as the vac seal remains intact the cheese has stayed good for at least 9 months.

[Baychilla]

Looks like a 20" LSG but not (the roundness + weight bar) putting the smoking tube in the chamber rather than the hot box is interesting - have you tried both? If so, what's the difference?

[txsmkmstr]

Looks like a 20" LSG but not (the roundness + weight bar) putting the smoking tube in the chamber rather than the hot box is interesting - have you tried both? If so, what's the difference?

I've tried the tube in the cook chamber and did not like the results. Some interweb research on cold smoking indicated that the further away from the smoke source you can get the food the better quality smoke flavor.

Since then, I've placed it in the firebox right next to the door intake and that did make a noticeable difference IMHO. Also, I use the driest pellets I can as wet pellets make some nasty smoke.