Finally cold enough

Meat Burner · 11-27-2011, 02:24 PM

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 · 11-27-2011, 02:34 PM

Can you spare a block o' cheese?

cameraman · 11-27-2011, 02:36 PM

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

Skidder · 11-27-2011, 02:36 PM

That's exactly how I do my cold smoking.

Meat Burner · 11-27-2011, 02:38 PM

Quote:

Originally Posted by cameraman

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

Should be the same cameraman. Give it a shot.

colonel00 · 11-27-2011, 02:56 PM

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

42BBQ · 11-27-2011, 03:31 PM

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

colonel00 · 11-27-2011, 03:35 PM

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 · 11-27-2011, 03:50 PM

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 · 11-27-2011, 03:58 PM

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 · 11-27-2011, 05:24 PM

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 · 11-27-2011, 10:34 PM

What do you guys use your smoked cheese for?

Rookie'48 · 11-27-2011, 11:36 PM

Quote:

Originally Posted by Durzil

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

.

42BBQ · 11-28-2011, 02:24 AM

MB,

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

azken · 11-28-2011, 09:02 AM

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

11-27-2011, 02:36 PM	#3
cameraman Babbling Farker Join Date: 08-30-09 Location: Nashville, TN	This set up should work in a WSM too, no? __________________ [COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR]

11-27-2011, 02:56 PM	#6
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Yep, perfect execution. Been having the urge to do some myself. Maybe next weekend... __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

11-27-2011, 03:31 PM	#7
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA	Wow!!! Didn't know I could cold smoke on a drum. What are you looking for with ousted temps? __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

11-27-2011, 03:35 PM	#8
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	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. __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

11-27-2011, 03:50 PM	#9
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	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. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

11-27-2011, 02:34 PM	#2
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	Can you spare a block o' cheese?

11-27-2011, 02:36 PM	#4
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	That's exactly how I do my cold smoking.

11-27-2011, 03:58 PM	#10
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	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.

11-27-2011, 05:24 PM	#11
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	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. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

11-27-2011, 10:34 PM	#12
Durzil Full Fledged Farker Join Date: 09-06-10 Location: Oregon	What do you guys use your smoked cheese for? __________________ Oregon Ducks Ugly Drum Smoker! - Smokey Joe Gold with Mini U.D.S. mod

11-28-2011, 02:24 AM	#14
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA	MB, I'm doing this and soon....LOVE CHEESE and is cold enough here too. Great post. __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

11-28-2011, 09:02 AM	#15
azken is one Smokin' Farker Join Date: 07-01-11 Location: Arizona	Does one type of cheese absorb smoke faster, more intense, etc., than another? This a great thread, thanks again.

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