Finally cold enough

Meat Burner · Nov 27, 2011

to smoke some cheese. Five ashed over briquets and a finger sized sliver of apple or pecan (or whatever you like). The pan under the cheese is full of ice. Temp will hover around 70 degrees in the drum with this setup. I usually go a hour to an hour and a half. Will have to add a little more fuel about half way through. When done, wrap in plastic wrap and refrigerate for at least a week but a month is better. There you have it.

NorthwestBBQ · Nov 27, 2011

Can you spare a block o' cheese?

cameraman · Nov 27, 2011

This set up should work in a WSM too, no?

Skidder · Nov 27, 2011

That's exactly how I do my cold smoking.

Meat Burner · Nov 27, 2011

cameraman said:
This set up should work in a WSM too, no?

Should be the same cameraman. Give it a shot.

colonel00 · Nov 27, 2011

Yep, perfect execution. Been having the urge to do some myself. Maybe next weekend...

42BBQ · Nov 27, 2011

Wow!!! Didn't know I could cold smoke on a drum. What are you looking for with ousted temps?

colonel00 · Nov 27, 2011

Yep, just a few briqs in the bottom with a finger sized piece of wood and it will smoke for an hour or more.

MB, do you find you get good flavor penetration leaving the cheese in large blocks? I usually cut the blocks down but if it works that is one less step.

Meat Burner · Nov 27, 2011

42bbq, it is about 36 degrees outside right now. The colder the better.

Brad, I don't seem to have any problem with leaving them whole. Sometimes I will use the smaller blocks and only go about an hour. The extra half hour seems to get good smoke penetration in the bigger blocks. I will try some cut in half next time to compare.

Skidder · Nov 27, 2011

I wait till the outside temp is cool. Then take a coffee can and poke a bunch of holes in it,add a few lit coals and some small pieces of wood and replace every hour or so. Works great on a kettle,UDS or a WSM you just have to monitor the temp.

Meat Burner · Nov 27, 2011

Thanks Skidder. I like that method better than just putting the coals in the basket and placing wood on top. I might try that on my 27 inch Weber.

Durzil · Nov 27, 2011

What do you guys use your smoked cheese for?

Rookie'48 · Nov 28, 2011

Durzil said:
What do you guys use your smoked cheese for?

Smoked Swiss for a hot ham & cheese sammy, Gouda, cheddar, wasabi and habanero cheeses just to munch on with crackers. Extra sharp cheddar and Velveeta make a damn good mac & cheese, smoked cream cheese works on a bagel, smoked butter on popcorn ..... Ahhhh, the list goes on & on :thumb:.

42BBQ · Nov 28, 2011

MB,

I'm doing this and soon....LOVE CHEESE and is cold enough here too. Great post.

azken · Nov 28, 2011

Does one type of cheese absorb smoke faster, more intense, etc., than another? This a great thread, thanks again.

colonel00 · Nov 28, 2011

Rookie'48 said:
smoked cream cheese works on a bagel, smoked butter on popcorn

Wow, two I haven't thought of yet. Actually, I did want to do butter but never thought about it to that level. Smoked cream cheese is a fantastic idea too. Thanks.

gtr · Nov 28, 2011

It doesn't get all that cold here, but I'm thinking with a bunch of ice I may be able to do some short cold smoking - thanks for putting that up - looks awesome - I love smoked cheese! :hungry:

muidaq · Nov 28, 2011

Mmm...y'all got me wanting some smoked white cheddar. By far the family favorite from my first time smoking cheese.

Finally cold enough

Meat Burner

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