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Old 08-06-2020, 03:37 PM   #1
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Default Smoking cheese

Recommendations?
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Old 08-06-2020, 03:45 PM   #2
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Default Re: Smoking cheese

Yeah, use a pipe and don't just roll it in a cigar wrapper so you don't get the molten stuff all over you!
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Old 08-06-2020, 03:50 PM   #3
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Default Re: Smoking cheese

This has @T.G. written all over it.

I have not tried but others who do have used a Tupperware formed block of ice on top of the cheese to try to keep the melt to a minimum.
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Old 08-06-2020, 04:07 PM   #4
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Default Re: Smoking cheese

You spelled "weed" wrong......
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Old 08-06-2020, 06:06 PM   #5
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Default Re: Smoking cheese

Look at a device called the A-Maze-N smoker. Great for cold smoking, under 90-100 F. Try to keep the temps as low as possible. Put trays of ice cubes in the smoker to bring temps down.
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Old 08-06-2020, 06:07 PM   #6
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Default Re: Smoking cheese

I could swear it was Peter, may he RIP, who when herfing described his cheese method as two cookers connected via dryer duct. Kept the heat away and let him smoke cheese and fish with ease. I remember this because I thought it was the most ingenious Red Green thing Red Green didn't think of
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Old 08-06-2020, 06:46 PM   #7
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Default Re: Smoking cheese

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Originally Posted by kydsid View Post
I could swear it was Peter, may he RIP, who when herfing described his cheese method as two cookers connected via dryer duct. Kept the heat away and let him smoke cheese and fish with ease. I remember this because I thought it was the most ingenious Red Green thing Red Green didn't think of
I use a similar method when I cold smoke with my Bradley smoker. Unhook the smoke generator, place a box over it, with a flexible dryer hose to the main chamber.
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Old 08-07-2020, 07:16 AM   #8
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Default Re: Smoking cheese

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Originally Posted by Chainsaw13 View Post
Look at a device called the A-Maze-N smoker. Great for cold smoking, under 90-100 F. Try to keep the temps as low as possible. Put trays of ice cubes in the smoker to bring temps down.
I have one of their smoke tubes, thought about using that in the old Weber. Around here the sun will keep the cooker between 90 & 100*, and I thought about using the pellet tube to add smoke.
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Old 08-07-2020, 07:19 AM   #9
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Default Re: Smoking cheese

Thanks for the input so far!

To clarify, what types of cheeses, etc have y'all been successful smoking? I have enough smokers and "toys" that I can get cold smoke temperatures (even in my Lang), but I wasn't sure about the actual cheeses and any prep or techniques you use to give it flavor.

Thanks again to all!
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Old 08-07-2020, 08:37 AM   #10
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Default Re: Smoking cheese

T.G. would be a great resource if you reach out to him.
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Old 08-07-2020, 09:10 AM   #11
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Default Re: Smoking cheese

It all sounds so gouda.
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Old 08-07-2020, 03:51 PM   #12
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Default Re: Smoking cheese

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Originally Posted by Steve View Post
Thanks for the input so far!

To clarify, what types of cheeses, etc have y'all been successful smoking? I have enough smokers and "toys" that I can get cold smoke temperatures (even in my Lang), but I wasn't sure about the actual cheeses and any prep or techniques you use to give it flavor.

Thanks again to all!
Surprisingly thats something I havent smoked. Naturally cheddar, Gouda, provolone. I wonder how a hunk of Parmesan would do. Hmm...
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Old 08-07-2020, 05:11 PM   #13
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Default Re: Smoking cheese

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Originally Posted by Chainsaw13 View Post
I wonder how a hunk of Parmesan would do. Hmm...
It's pretty wonderful.

But it, and any dry, hard, aged cheese has some caveats.

The more aged it is, the longer it will need to be left in a vacuum bag in the refrigerator after smoking to allow the smoke flavors to a) mellow and not overtake the cheese b) migrate through the cheese as to not just be a surface coating. Harder cheeses, the smoke doesn't absorb as well during the process, it just builds up on the surface.

I did some 36 month aged stuff once. It took well over a year in a vac bag in the refrigerator for the flavors to meld.

Smaller / thinner wedges/chunks will shorten that time, but you don't want to go too thin or you'll end up with too much surface area vs the core and it's easy to oversmoke and then you're right back to having to leave it in the refrigerator forever to mellow.



Steve, I'll post something this weekend on what I've learned that works for me. Too many work projects to wrap up today to get into a long post.

To quickly answer your question on what types, you can pretty much smoke any cheese except fromunda. Things like block size/weight, smoking time, and storage time before consuming can vary depending on the type of cheese though.
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Old 08-07-2020, 05:31 PM   #14
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Default Re: Smoking cheese

Thanks Adam! Work is really crazy for me all of a sudden as well, so I understand!

I thought I remembered you and Peter discussing cheese smoking a while back, but a quick search didn't find the old thread and I didn't take time yet to do an exhaustive search. I look forward to hearing about your lessons learned though!
Have a great weekend!

Steve



Quote:
Originally Posted by T.G View Post
It's pretty wonderful.

But it, and any dry, hard, aged cheese has some caveats.

The more aged it is, the longer it will need to be left in a vacuum bag in the refrigerator after smoking to allow the smoke flavors to a) mellow and not overtake the cheese b) migrate through the cheese as to not just be a surface coating. Harder cheeses, the smoke doesn't absorb as well during the process, it just builds up on the surface.

I did some 36 month aged stuff once. It took well over a year in a vac bag in the refrigerator for the flavors to meld.

Smaller / thinner wedges/chunks will shorten that time, but you don't want to go too thin or you'll end up with too much surface area vs the core and it's easy to oversmoke and then you're right back to having to leave it in the refrigerator forever to mellow.



Steve, I'll post something this weekend on what I've learned that works for me. Too many work projects to wrap up today to get into a long post.

To quickly answer your question on what types, you can pretty much smoke any cheese except fromunda. Things like block size/weight, smoking time, and storage time before consuming can vary depending on the type of cheese though.
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Old 08-07-2020, 08:26 PM   #15
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Default Re: Smoking cheese

Quote:
Originally Posted by T.G View Post
It's pretty wonderful.

But it, and any dry, hard, aged cheese has some caveats.

The more aged it is, the longer it will need to be left in a vacuum bag in the refrigerator after smoking to allow the smoke flavors to a) mellow and not overtake the cheese b) migrate through the cheese as to not just be a surface coating. Harder cheeses, the smoke doesn't absorb as well during the process, it just builds up on the surface.

I did some 36 month aged stuff once. It took well over a year in a vac bag in the refrigerator for the flavors to meld.

Smaller / thinner wedges/chunks will shorten that time, but you don't want to go too thin or you'll end up with too much surface area vs the core and it's easy to oversmoke and then you're right back to having to leave it in the refrigerator forever to mellow.



Steve, I'll post something this weekend on what I've learned that works for me. Too many work projects to wrap up today to get into a long post.

To quickly answer your question on what types, you can pretty much smoke any cheese except fromunda. Things like block size/weight, smoking time, and storage time before consuming can vary depending on the type of cheese though.
Anything smoked by this man Adam puts up a great sampler of cheeses during the troop auctions. I think one may be coming up soon.

The hardest cheese I've smoked is the colby seems to take a little bit longer to smoke or sit vacuumed up, I usually smoke it with other cheese too.

I like to smoke cheese I enjoy eating.

Pepper Jack, montery jack, low moisture mozzarella, habanero or jalapeno jack when I can find it, cheddar. I think if I can buy it in a block I'll try it.
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Old 08-08-2020, 10:17 AM   #16
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Default Re: Smoking cheese

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Originally Posted by T.G View Post
To quickly answer your question on what types, you can pretty much smoke any cheese except fromunda.
Too close to the pole?
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Old 08-08-2020, 10:20 AM   #17
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Too close to the pole?
Nah all of it is already smoked from around these here parts partner
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Old 08-08-2020, 10:31 AM   #18
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Nah all of it is already smoked from around these here parts partner
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Old 08-11-2020, 10:37 AM   #19
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Default Re: Smoking cheese

I save cold smoking for the winter.
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Old 08-11-2020, 12:31 PM   #20
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I save cold smoking for the winter.
Yea, the more I thought about it, the more I came to this conclusion. I thought about using one of the little pellet tubes and putting it in the weber , but my grill reads a steady 110-130 just sitting outside turned off. I think I would have a melted, gooey mess!
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