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Smoked cheese live!

blazinfire

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Hey guys, Just got my amazen tube smoker. I washed it real good, Loaded it full of hickory wood pellets and away we go!! We got 2 big blocks of mild cheddar and 2 small blocks of pepper jack. This is a trial run so I didn't wanna get fancy cheeses.
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Nice! I just put a habenero jack on with some apple via a soldering iron and can. First time smokin cheese as well. Good luck to us.
 
Super cool! Still haven't smoked cheese. Looking forward to the results.
 
Nice! I just put a habenero jack on with some apple via a soldering iron and can. First time smokin cheese as well. Good luck to us.

Nice! Let me know how it turns out! Mine seems to be smoking right along. Its near 30 degree's here. I might wanna add I'm doing this in the WSM! Just to make sure I understand. Is there a temp your shooting for when smoking cheese? Or just make sure your not over 90? Because it is pretty cold, The WSM isn't even reading a temp. So I say the cooker is under 50.
 
I did it once, one chunk was a little too close to the tube and got a bit droopy but it all tasted great.

Also i didn't vacuum seal it, i double wrapped it in plastic wrap and into a zip lock bag, let it rest a week or so.
 
Nice! Let me know how it turns out! Mine seems to be smoking right along. Its near 30 degree's here. I might wanna add I'm doing this in the WSM! Just to make sure I understand. Is there a temp your shooting for when smoking cheese? Or just make sure your not over 90? Because it is pretty cold, The WSM isn't even reading a temp. So I say the cooker is under 50.

My understanding is don't go above 90 but you don't want it too cold as it won't accept the smoke as much? I'm sure as long as the cheese doesn't freeze you're good to go. Also, glad this is working in my big joe. Everywhere I read people said it wouldn't work.

I have some havarti,pepperjack,jalapeno jack, and cheddar I'm going to throw on sometime in the next couple of days now that I see this working.
 
My understanding is don't go above 90 but you don't want it too cold as it won't accept the smoke as much? I'm sure as long as the cheese doesn't freeze you're good to go. Also, glad this is working in my big joe. Everywhere I read people said it wouldn't work.

I have some havarti,pepperjack,jalapeno jack, and cheddar I'm going to throw on sometime in the next couple of days now that I see this working.

Well I haven't read or heard anything about it being to cold. That's why I asked. Its far from freezing. I decided to run my WSM vents wide open. because this tube has small holes through it and the directions say to make sure the tube gets plenty of air flow.
 
Man, This tube smoker sure puts out a lot of smoke!!! This seems to be working out good. Gonna watch the boob tube for a while so I can stop worrying about it! Gonna be a long 3more hours! Going to shoot for a 4 hour smoke. Unless the tube smoker doesn't burn that long
 
I try to stay below 70 degrees if I can. Takes smoke just fine. How long are you planning to smoke? My biggest advice is to cool completely and wrap tight or vacuum seal and tuck away in the fridge for 3 to 4 weeks. The longer the better in my experience.
 
I try to stay below 70 degrees if I can. Takes smoke just fine. How long are you planning to smoke? My biggest advice is to cool completely and wrap tight or vacuum seal and tuck away in the fridge for 3 to 4 weeks. The longer the better in my experience.

If this tube smoker burns for 4 hours I'm shooting for 4 hour smoke. Gonna vac seal for 1 week then try a pack of each. This is only a test run. To see how I like it and if it turns out good at 1 week I'll smoke more for longer rest periods.
 
Don't get turned off at 1 week if it tastes like an ash tray. Rewrap and let it go longer. I've seen a number of folks get turned off and have never done it again because they tried it too early and didn't like the taste. That initially happened to me, then I did a large number of chunks and started sampling at different intervals. If I would have judged solely off the one week rest, I wouldn't have done it again.
 
Don't get turned off at 1 week if it tastes like an ash tray. Rewrap and let it go longer. I've seen a number of folks get turned off and have never done it again because they tried it too early and didn't like the taste. That initially happened to me, then I did a large number of chunks and started sampling at different intervals. If I would have judged solely off the one week rest, I wouldn't have done it again.

Thanks for the heads up! Luckily things like that makes me want to improve! Well I guess anything involving making good food! I plan on making my vacuum bags a bit longer than normal So I can reseal the bags.
 
I plan to let mine rest for 3-4 weeks. What woods you guys like the best? And do you guys flip halfway through? Saw a guy on youtube flip his.

Got that thin blue going on!
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I plan to let mine rest for 3-4 weeks. What woods you guys like the best?

I went with hickory pellets. In anticipation of doing this, I purchased a small pack of apple smoked cheddar. The wife didn't like the flavor from it so she told me to use hickory lol
 
So I just checked the cheese 2 hours in. My light was broke so I couldn't rig up lights for pictures. The pepper jack cheese's color is turning out nice! Am I suppose to flip or turn the cheese? It looks fine but you can tell the bottom is softer than the top of the cheese.
 
I have never flipped, but I can't see how it could hurt. What temp are you at?

I honestly have no idea! I'm going to go stick my thermopop in the thermometer port to get an idea.

Ok this doesn't say much because the port hole is lower than the grate the cheese is on. The thermopop was reading 75-76.
 
Cool. If the cheese is 'sweating'.... You are too hot. Take it out, wipe it off and get the temp down. Also forgot to mention that often the cheese may sweat after you pull it out and start cooling into down . Once it's cool, make sure it's dry before you vac seal it.
 
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