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View Full Version : Smile and say...Cheese!

Meat Burner
10-30-2009, 09:17 PM
It's getting cool enough to smoke cheese on the UDS. Love this stuff. The small block is mozzarella and the big block is mild cheddar. Kinda sounds like chevy engines on the smoker. Anyway, easy to do and tastes great.
Que-Dawg
10-30-2009, 09:19 PM
let's see more please
bigabyte
10-30-2009, 09:54 PM
Choosing which cheese is kinda like choosing the engine you want too...
Meat Burner
10-30-2009, 09:59 PM
Chris, I like the big block in a light weight car:biggrin:
bigabyte
10-30-2009, 10:07 PM
As long as you can get it to fit between the wheel wells you're in business!:cool: Although, I did know a guy who even that did not stop him from putting an olds 455 in a stripped down Chevette!:lol::lol: Farking comical. That car did not last at all. Chevette frames aren't built to handle stresses of nearly being a dragster!:lol: It wasn't me, I'm not a gearhead by any means. I just witnessed (and helped where I could) the build and it's eventual demise.:lol:

Sorry, not trying to go off topic. Jsut reminiscing something funny is all!:lol:
Meat Burner
10-30-2009, 10:16 PM
Same here Chris. Seen some really wild gearhead ideas. Gotta love it! You are fine on the off topic thing. I brought it up so it's fine. I will post another pic for Que-Dawg but the cheese doesn't look any different after it is smoked, unless your temps got to high. Then they look like pancakes. Only a pic will prove that. LOL
Meat Burner
10-30-2009, 10:44 PM
Cheese is off and resting. Did the Mozz or 1 hr 15 mins and the cheddar for 2 hours. Did add another sliver of apple wood after 1 hour and one more lit k briquet. The thermometer has a 12 inch stem and I just rig it up to measure next to the cheese. Temps held steady at about 80 degrees. Will let get to room temp and wrap real good to go into the frig for a good day to mellow the flavors. Fun thing to do and everyone loves it.
Hugh Jorgan
10-30-2009, 10:52 PM
Very nice! I can't wait to try this one.
bigabyte
10-30-2009, 11:14 PM
Looks great! I love pizza's with the smoked mozz.:cool:

I have been meaning to work on a cold smoking bucket but have a finished basement to finish tearing out to prep for walling off a new room. I may just go ahead and get the parts while at HD this weekend and make the time, something along the lines of the soldering iron/steel can sorta thing in that other thread.
NorthwestBBQ
10-30-2009, 11:21 PM
Meat, great looking cheese. How do you go about making the drum run at 80 degress? Do you use just a few coals? I am very interested.
Meat Burner
10-30-2009, 11:25 PM
Chris, have you done smoked cheese on your WSM?
GreasePig
10-30-2009, 11:32 PM
I haven't tried to smoke cheese yet on my WSM. How do you do it? I have seen some of the buckets, but if I make ONE MORE TOY my wife will remove some of my favorite parts... :)
Meat Burner
10-30-2009, 11:51 PM
Grease, oooooh, don't want mama to do that bro! I smoke cheese on the UDS when the outside temp is 50 degrees or below. Lower is actually easier. I don't cold smoke for the same reason as you. Mama has to be happy. I don't have a WSM but would think it would work the same as the drum. Don't think you need to use the water pan. I light 3-4 briquets and put a 1 x 1 x 2 piece of apple wood on top. (or whatever flavor you like) and keep track of the grate temp. With my little experience doing this, any temp below 80 degrees will not melt the cheese. Just put the cheese on the smoker and let it do its magic. It is amazing how long 4 briquets will keep that kind of temp and a little wood goes a long way. You will have to try the smoke times to see what you like. I have done some for 45 minutes that good and some for 2 hours that was good. The softer the cheese is the less time you need. Give it a try. Do a search as there should be some good info there.
NorthwestBBQ
10-30-2009, 11:53 PM
Grease, oooooh, don't want mama to do that bro! I smoke cheese on the UDS when the outside temp is 50 degrees or below. Lower is actually easier. I don't cold smoke for the same reason as you. Mama has to be happy. I don't have a WSM but would think it would work the same as the drum. Don't think you need to use the water pan. I light 3-4 briquets and put a 1 x 1 x 2 piece of apple wood on top. (or whatever flavor you like) and keep track of the grate temp. With my little experience doing this, any temp below 80 degrees will not melt the cheese. Just put the cheese on the smoker and let it do its magic. It is amazing how long 4 briquets will keep that kind of temp and a little wood goes a long way. You will have to try the smoke times to see what you like. I have done some for 45 minutes that good and some for 2 hours that was good. The softer the cheese is the less time you need. Give it a try. Do a search as there should be some good info there.

Brilliant Meat, thanks for that! :-D Now I want to try it...
GreasePig
10-30-2009, 11:56 PM
I'll give it a try! I am using Smoked Gouda (RTD Mod) for my ABT's now so next time I may smoke my own! With the weather we've been having lately I'm more worried about the cheese floating away instead of melting!

We got about 2" yesterday in a short period, but I heard up your way got 4+!

Keep it dry neighbor!
Meat Burner
10-31-2009, 12:14 AM
Grease, we have had the same thing bro. Have a friend in Springdale and she has had the same wet crappy stuff as us. No rain today....so SMOKE ON! Seriously, give this a try. It's pretty cool and easy.
cowgirl
10-31-2009, 01:42 AM
That's some tasty looking cheese Neighbor!! :-D
Norcoredneck
10-31-2009, 01:56 AM
Give Pepperjack a try. That and Colby is great on anything.
Ian Mack
10-31-2009, 03:58 AM
Chris, have you done smoked cheese on your WSM?
I've smoked cheese and other things on a WSM, really easy using a cold smoke generator.

Some reviews here...

http://thebbqgrail.com/2009/10/17/product-review-proq-cold-smoke-generator/

http://forum.sausagemaking.org/viewtopic.php?t=5336
Norcoredneck
10-31-2009, 07:48 AM
I've smoked cheese and other things on a WSM, really easy using a cold smoke generator.

Some reviews here...

http://thebbqgrail.com/2009/10/17/product-review-proq-cold-smoke-generator/

http://forum.sausagemaking.org/viewtopic.php?t=5336

When and where can the rest of us get one?
Ian Mack
10-31-2009, 09:32 AM
When and where can the rest of us get one?
Available Now! Usually takes about 6 days to reach people in the States/ Canada/ Aus I'm able to ship these anywhere in the world (though I must admit I haven't had any orders from Outer Mongolia yet).

More details can be found here http://www.macsbbq.co.uk/CSG.html
Ian Mack
10-31-2009, 09:35 AM
I've just put some cheese on my WSM, will be uploading some pics soon.
swibirun
10-31-2009, 09:55 AM
It is getting that kind of weather, isn't it? I might pick up a few blocks this weekend.
Ian Mack
10-31-2009, 12:40 PM
First Pics...

3 Cheeses, 2 types of Cheddar and some Red Leicester
http://i280.photobucket.com/albums/kk169/proqmack/Cheese.jpg

On the WSM, no water pan in and I will rest the smoke generator on the lower grill grate.
http://i280.photobucket.com/albums/kk169/proqmack/Cheese.jpg

Cheese in, lid on!
http://i280.photobucket.com/albums/kk169/proqmack/WSM.jpg

Smoke generator going in, just need to close the door and wait for 2-3 hours... simple!
http://i280.photobucket.com/albums/kk169/proqmack/GSG-going-in.jpg
Ian Mack
10-31-2009, 05:22 PM
Cheese is done, now just have to keep the critters off it while it rests overnight.
http://i280.photobucket.com/albums/kk169/proqmack/Cheese-done-1.jpg

http://i280.photobucket.com/albums/kk169/proqmack/Cheese-done-3.jpg
chambersuac
10-31-2009, 05:55 PM
Meat, thanks for this thread - I've seen others about smoking cheese and my question has always been, "How do you keep the cheese from melting - and how long do you keep it in?" You've answered both. Thanks again!
Meat Burner
10-31-2009, 06:15 PM
Give it a try Dan. It's addicting though.
Rookie'48
10-31-2009, 07:39 PM
It's addicting though.

You will find yourself thinking of all kinds of stuff to smoke: cheese; store bought sausage or bologna rings; salt or other spices; fish; the list goes on and on :biggrin:.
bigabyte
11-01-2009, 12:46 PM
Been busy the last couple days, so took a bit to reply.

I've done cheese on the WSM with good results in cold weather. I'd like a bucket so I can also smoke cheese in warmer weather.

The first time I tried it in the WSM, I left my sand pan in thinking it would absorb a lot of the heat and never get hot enough to heat up to cooker too much. I was wrong, after and hour and a half the cheese started sweating. Since then, I have used an empty pan with much better results as the hot air goes around the edges, up and out of the cooker, and I keep the cheese in the center. It is still only good in cold weather though.