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?
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?
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!
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.
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.
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.
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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.
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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.
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.
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
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..
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...
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
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.
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!
Yep
Smoked Gouda
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It is a rather easy and fun thing to do, everyone that tastes it loves it!
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
smokin some garlic for special effects on grilled cheese
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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