MS2SB
is Blowin Smoke!
- Joined
- Jun 28, 2010
- Location
- Bothell, WA
We had our first really cool days of the fall last week so I decided to break out the cold smoker and smoke up a whole heap of cheese.
Ambient Temp 57-60*
Supplies:
1 lb Colby Jack
1 lb monterrey jack
1.5 lbs Beecher's Flagship
1/2 lb Fontina
1/2 lb Super Hot Pepper Jack
2 lbs ea. Tillamook Medium White Chedday, Medium Cheddar, Pepper Jack (All on sale for $5 a baby loaf)
Small Bag of pecans
The Cojack, Jack, Fontina & Super Hot Pepper were left as is while the Beeche'rs got chopped in half to increase the surface area and help with fit on the grill and the Tillamook baby loafs each got portioned into 8 ~1.5"x1.5"x3" pieces.
I loaded up the Amaze'N Smoker with some of the Pitmaster's Blend, that I just received in the mail, which is a combination of Cherry, Maple & Hickory. Then set it on the bottom rack of the 22.5" Weber as close to the edge as I could get it.
I lit it using a gooseneck torch and went inside to get the cheese while the dust started to smolder. Loaded all the cheese onto 2 cooling racks. The first went directly on the upper grate and the other sat on two concrete bricks on either side of the lower rack. Using this method I was able to get over 10 lbs of cheese on to smoke at one time.
After about 4.5 hours I started to get the color and smell on the cheese that I like so I pulled it off.
I then wrapped each piece in plastic wrap.
And then vaccuum sealed by type.
I've now got a whole heap of cheese aging in the garage fridge.
This stuff will be ready for me come the first week in November.
Ambient Temp 57-60*
Supplies:
1 lb Colby Jack
1 lb monterrey jack
1.5 lbs Beecher's Flagship
1/2 lb Fontina
1/2 lb Super Hot Pepper Jack
2 lbs ea. Tillamook Medium White Chedday, Medium Cheddar, Pepper Jack (All on sale for $5 a baby loaf)
Small Bag of pecans
The Cojack, Jack, Fontina & Super Hot Pepper were left as is while the Beeche'rs got chopped in half to increase the surface area and help with fit on the grill and the Tillamook baby loafs each got portioned into 8 ~1.5"x1.5"x3" pieces.
I loaded up the Amaze'N Smoker with some of the Pitmaster's Blend, that I just received in the mail, which is a combination of Cherry, Maple & Hickory. Then set it on the bottom rack of the 22.5" Weber as close to the edge as I could get it.
I lit it using a gooseneck torch and went inside to get the cheese while the dust started to smolder. Loaded all the cheese onto 2 cooling racks. The first went directly on the upper grate and the other sat on two concrete bricks on either side of the lower rack. Using this method I was able to get over 10 lbs of cheese on to smoke at one time.
After about 4.5 hours I started to get the color and smell on the cheese that I like so I pulled it off.
I then wrapped each piece in plastic wrap.
And then vaccuum sealed by type.
I've now got a whole heap of cheese aging in the garage fridge.
This stuff will be ready for me come the first week in November.