Cold Smoked Cheese

[AUTiger71]

This was my first attempt at cold smoking cheeses. I smoked these cheeses on 30 Dec 15. I used the A-Maze-N smoker tray with one row of cherry pellets. The cheeses smoked for 3 hours. After letting the cheeses mellow for about 8 days in the refrigerator my wife and I tried the Monterey Jack. It has a nice subtle smoke flavor that comes on slowly as you're eating it.
Today I took the cheeses to work to share with co-workers. They all loved the cheeses and each had their own favorite. My favorite now is the Monterey Jack with jalapenos! It has a nice smoke flavor at first and then the jalapeno heat hits you and says "Hello! I am here too!!" The warmth of the jalapeno stays with you for several minutes afterword's. It not an unbearable heat tho. I believe the smoking helps bring out the heat of the jalapenos.

 

[chapman11]

Looks good. I used the A-Maze-N tube smoker this week and am waiting until next week before trying my cheese. I will have to get the jalopena cheese next time as that sounds good.

 

[Hillbilly BBQ]

I did the same thing before xmas. Smoked with the tube and cherry pellets with some Mild Cheddar and Swiss. Unwrapped for New Years with the family....the cheese didnt stand a chance!

Crazy that the cheese smells like an old ash tray when I sealed it up, but when you take it out it was a very nice flavor. Will do again for sure!

I used cheap store brand cheeses, what did you use?

 

[AUTiger71]

I did the same thing before xmas. Smoked with the tube and cherry pellets with some Mild Cheddar and Swiss. Unwrapped for New Years with the family....the cheese didnt stand a chance!

Crazy that the cheese smells like an old ash tray when I sealed it up, but when you take it out it was a very nice flavor. Will do again for sure!

I used cheap store brand cheeses, what did you use?

I used Publix brand cheese. It was 2 blocks for $5. Since it was my first attempt I didn't want to buy more expensive cheeses in case it didn't turn out good. But next time I will go for some of the more expensive cheeses. I hear gouda is great smoked so will be trying that as well.

 

[Hillbilly BBQ]

Ill do the same and try some different flavor pellets. Ill post up when I do.

 

[IamMadMan]

Nice job, the "Extra Sharp" in the back would be my favorite... LOL

 

[tom b]

I did this last weekend with cheddar swiss and something unknown ( it wasn't in a wrapper) with pecan in the tube 2-3 hrs, in the i fridge now. My first attempt was a few weeks ago I think I had oak or A MIX of pellets, when it came out it kinda had that ashtray smell but mellowed with time and was OK we ate it and enjoyed it but hoping for better results this time.

 

[Edonis13]

I've been itching to try this. I have an A-Maze-N smoker tube but I'm concerned about not having enough air flow in the cook chamber.

How do you guys set yours up?

I've been thinking about running my little pellet cooker's exhaust into a length of drier vent tubing and piping that into the fire box of my small off-set and putting the cheeses in the cook chamber of the offset.

 

[tom b]

I did not use any added ventilation, just in the treager

 

[Hillbilly BBQ]

I've been itching to try this. I have an A-Maze-N smoker tube but I'm concerned about not having enough air flow in the cook chamber.

How do you guys set yours up?

I've been thinking about running my little pellet cooker's exhaust into a length of drier vent tubing and piping that into the fire box of my small off-set and putting the cheeses in the cook chamber of the offset.

I did this in my iCube cabinet smoker. I put the tube in the charcoal basket alone with all the vents wide open. It took about 3 hours to burn through the pellets and I pulled, rested and vacuum packed. I took a foil dish lined it with ice cubes and stuck a bradley rack on top with the cheese. It was only 40ish out, but helped keep the cool.

 

[cowgirl]

Looks tasty!

 

[AUTiger71]

I've been itching to try this. I have an A-Maze-N smoker tube but I'm concerned about not having enough air flow in the cook chamber.

How do you guys set yours up?

I've been thinking about running my little pellet cooker's exhaust into a length of drier vent tubing and piping that into the fire box of my small off-set and putting the cheeses in the cook chamber of the offset.

I have a Primo Oval XL and put the tray in the bottom left, heat deflector plates in and the cheese on a wire rack sitting on the grates. I had both the top and bottom vents opened all the way.
I am not familiar with the smoker you have but would believe if it has any vents, open them all the way and it would get enough air circulating to let the tube burn properly.

 

[speed2486]

Looks great! I made about 15 pounds of various in late November. Most was used or given as gifts during the holidays. After football this weekend, I think I'm going to be wiped out! Time to go shopping.

 

[okiesmokie78]

I cold smoke cheese in a small tupperware container a little bigger than a shoebox. I drilled some holes in the side about halfway up (2 per side near the corners) and threaded a small bolt into each one. Then I used a small cooling rack bought from the dollar store and placed it on the bolts. Under that is a small saucer on which I place a smoke cone on, its on the saucer because the metal base tends to get hot. I light the cone, place the cheese on the rack, and let it smoke for 35 minutes or so. After its done I let it sit overnight wrapped in saran wrap. Everytime I smoke cheese my friends and co-workers cant get enough. I've never let it rest longer than about a day though, does doing so increase the smokiness permeated into it?

 

[rickv14623]

I have a small electric that I use for cheese in the cold weather. Last time was 2 loads, 6# of Prove and 6# of Havarti over hickory.

 

[Branded BBQ]

Yum! Can PM address if...you know...you don't want it all. Lol. Looks great!

 

[daninnewjersey]

Great job. Regarding the more expensive cheeses....there's no need. I always smoke whatever is on sale and people love it. Try horseradish cheddar if you can find it. That stuff is like crack.....

 

[Edonis13]

I have a Primo Oval XL and put the tray in the bottom left, heat deflector plates in and the cheese on a wire rack sitting on the grates. I had both the top and bottom vents opened all the way.
I am not familiar with the smoker you have but would believe if it has any vents, open them all the way and it would get enough air circulating to let the tube burn properly.

Gotcha. I was planning on using my pellet cookers, which use an electric fan for air circulation, so I didn't know if there would be enough airflow without the fan.

You inspired me to give this a try, so I put my A-Maze-N smoker tube in the fire box of my offset with the vents fully open. Cook chamber temp is at 63* (12* above ambient) and there is a good amount of airflow moving through it. I look forward to the final product. Thank you for the inspiration! :becky:

 

[AUTiger71]

Gotcha. I was planning on using my pellet cookers, which use an electric fan for air circulation, so I didn't know if there would be enough airflow without the fan.

You inspired me to give this a try, so I put my A-Maze-N smoker tube in the fire box of my offset with the vents fully open. Cook chamber temp is at 63* (12* above ambient) and there is a good amount of airflow moving through it. I look forward to the final product. Thank you for the inspiration! :becky:

You're welcome. Malcom Reed uses a pellet smoking in the video here and he sets the tube in the bottom of the cooking chamber, then place the deflector in, and just turns the fan on to keep the pellets lit.

[ame]https://youtu.be/pdpBb78DvL0[/ame]


I have used a lot of his recipes and techniques with good results. His channel is just one of the multiple bbq channels I subscribe to.