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Thread: Smoked cheese

  1. #1
    Boolit Master Gtrubicon's Avatar
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    Smoked cheese

    I smoked 5lbs of cheddar and 5lbs of Swiss cheese today, all wrapped up in cellophane for the next 5 days, we love smoked cheese, how bout you?

  2. #2
    Boolit Grand Master

    Wayne Smith's Avatar
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    Thanks for the reminder - I smoke cheddar and gouda and our son is coming for Christmas, need to get some and smoke it for him.

    I use a cool smoke = with the Amazin Smoker in a smoke box.
    Wayne the Shrink

    There is no 'right' that requires me to work for you or you to work for me!

  3. #3
    Boolit Master

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    It`s funny that your thread should pop up this morning as I was just reading about smoking cheese.
    Let`s have details about how.

  4. #4
    Boolit Master

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    I do it often... Love white aged cheddar, provolone and hot pepper. I use various woods, favorite is a hickory cherry blend. I smoke for 2.5 to 4 hours, rotate and flip the cheese every 30 minutes. I vacuum seal the cheese and let it set for a minimum of 2 weeks to settle before eating.

  5. #5
    Boolit Bub Woodbridge 30-30's Avatar
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    I love smoking cheese also. I could never keep the temps low enough in my offset smoker until I read about using a soldering iron.... that right, you read correctly! I use a tin can with air holes drilled in the sides and fill with wood chips, insert an electric soldering iron through a hole in the side toward the bottom and let the cold smoke roll! Works brilliantly.

    Sent from my SAMSUNG-SM-G920A using Tapatalk

  6. #6
    Boolit Master Gtrubicon's Avatar
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    I have a Rec Tec smoker, it has a side box that is perfect for smoking cheese. I set the temp to the lowest it will go, which in the side box is about 90 degrees. Give the cheese an hour to smoke. Then I wrap in cellophane and put in the fridge for 5 days. Before I smoke the cheese, I cut it into pieces that are about the size of a cube of butter.

  7. #7
    Boolit Master RU shooter's Avatar
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    Quote Originally Posted by Woodbridge 30-30 View Post
    I love smoking cheese also. I could never keep the temps low enough in my offset smoker until I read about using a soldering iron.... that right, you read correctly! I use a tin can with air holes drilled in the sides and fill with wood chips, insert an electric soldering iron through a hole in the side toward the bottom and let the cold smoke roll! Works brilliantly.

    Sent from my SAMSUNG-SM-G920A using Tapatalk
    Now that is a brilliant idea I also had the same issue with my smoker and I have and old wood burning pen been sitting around forever . Believe it or not plain old American cheese smokes pretty well one of my favorites
    If you find yourself in a fair fight, your tactics suck!

  8. #8
    Boolit Master

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    Smokehouse Products suggests putting your cheese in the freezer for an hour or 2 before smoking.
    I have a Little Chief and a Big Chief both.
    The temperature runs at 135* in my Big Chief.
    I am going to check the Little Chief and see which runs cooler.
    The coolest my Pit Boss pellet grill will run id 180*.
    I am going to try a smaller piece of both swiss and cheddar for my first run.

  9. #9
    Boolit Master
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    I use the Amazin smoke tube in my bbq grill with hickory pellets. I’ve done at least 30 pounds of different cheeses in the past few weeks. I have the longer tube I fill about 2/3 full of pellets. It takes about 5 hours. I then vacuum seal and let it age in the fridge for several days before sneeking a taste. My favorite is mozzarella cheese.

  10. #10
    Boolit Master Gtrubicon's Avatar
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    I used to smoke cheese with the amazin tube in my Weber bbq by itself. It did a great job on cheese, very low temp and very good smoke

  11. #11
    Boolit Buddy
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    Alton Brown did some smoking on his show "Good Eats"

    I would imagine his technique would be perfect for cheese,,
    He introduced very low temp smoke into a cabinet,
    I wonder if his old episodes are available somewhere??

    I add hickory blocks to the charcoal grill EVERY time I grill (several times a week)
    (I cut the hickory from my property)

    The smoke has tremendous power to flavor the meat, even though I am only "smoking" for 12 minutes..

  12. #12
    Moderator Emeritus

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    Quote Originally Posted by dale2242 View Post
    Smokehouse Products suggests putting your cheese in the freezer for an hour or 2 before smoking.
    I have a Little Chief and a Big Chief both.
    The temperature runs at 135* in my Big Chief.
    I am going to check the Little Chief and see which runs cooler.
    The coolest my Pit Boss pellet grill will run id 180*.
    I am going to try a smaller piece of both swiss and cheddar for my first run.
    I remove the rain cap form my Traeger smokestack then run 6' of aluminum flex dryer vent to an old cooler I setup on the picnic table on end. I have shelves in that for cold smoking and the Traeger vent comes in the side at the bottom. Vents from the top through a bunch of drilled holes(enough to equal the smokestack area...), the scattered exit holes seem to help the smoke swirl around the inside better. I have done cheese, cold smoked salmon for friends for lox...

  13. #13
    Boolit Master
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    the wife and i just got the smokin-it cold smoker to go on our smokin-it smoker,we cant wait to try smoking some white chedder,gouda and some pepper jack also a little seafood

  14. #14
    Boolit Master

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    I tested My Little Chief temperature with it closed. 125*. still too hot.
    I opened the door were you put in the smoker pan and propped the top open 3/4"
    Temp stayed at 80*. That should work fine.
    I will be smoking some cheese tomorrow.

  15. #15
    Boolit Grand Master

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    Have Cheddar, Gouda and Manchenco in the smoker as I am writing this.
    Wayne the Shrink

    There is no 'right' that requires me to work for you or you to work for me!

  16. #16
    Boolit Master


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    Yep

    Smoked Gouda
    I HATE auto-correct

    Happiness is a Warm GUN & more ammo to shoot in it.

    My Experience and My Opinion, are just that, Mine.

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  17. #17
    Boolit Master Gtrubicon's Avatar
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    It is a rather easy and fun thing to do, everyone that tastes it loves it!

  18. #18
    Boolit Bub
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    Another amaze'n here. Cheese (wife is partial to gouda at the moment), smoked butter, paprika etc. All good. Mine is smoked, then vacuum bagged, then eaten. For a great grilled cheese, good bread, horseradish, onion, smoked cheese of choice. Don't forget to butter the outside of the bread

  19. #19
    Boolit Master
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    smokin some garlic for special effects on grilled cheese

  20. #20
    Boolit Master

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    My attempts at smoking cheese in both the Little Chief and the Big Chief were disappointing.
    The LC was cool enough but didn`t produce enough smoke for my liking.
    The BC made plenty of smoke but I couldn`t keep the temperature low enough.
    It nearly melted the cheese in spite of my best efforts.
    I hear you can smoke cheese in my Pit Boss by setting it on a pan of ice.
    That will be my next try.
    Lets have more detail on how you are successfully getting it done
    I am determined to do this right but am getting a little frustrated.

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