[ARCHIVED THREAD] - Smoked cheese (Page 1 of 2)
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I need to get a MAPP torch to light my pellet tube. |
| I just did some last night. I'm trying different woods to see if there is any noticeable difference. I did a 2 hr batch of cherry and a 2hr batch of apple. Going to do another batch with my usual competition blend type next. Then vac seal them for 4 weeks and break them out for a party so everybody can try them. |
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Quoted: Why mapp? I just use regular propane Quoted: Quoted: I need to get a MAPP torch to light my pellet tube. Why mapp? I just use regular propane Excuse to buy a new tool?  I dunno, I've smoked cheeses with a lump of wood and a few lit pieces of charcoal on my weber kettle. A real smoker would be easier. Have to imagine a MAPP torch would be even easier... At least until I burned up all the pellets in the tube. 
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Quoted: Excuse to buy a new tool? I dunno, I've smoked cheeses with a lump of wood and a few lit pieces of charcoal on my weber kettle. A real smoker would be easier. Have to imagine a MAPP torch would be even easier... At least until I burned up all the pellets in the tube. I could probably drop a chunk of lit charcoal in the tube, then fill up with pellets. Hmm off to experiment |
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I love smoked chedder from the deli, how did you do it to keep it from melting? |
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Quoted: I love smoked chedder from the deli, how did you do it to keep it from melting? Quoted: I love smoked chedder from the deli, how did you do it to keep it from melting? Winter/cold temps help, roll a low as possible temp that you can, ice. |
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Quoted: Winter/cold temps help, roll a low as possible temp that you can, ice. It was 65 here today. I just use one of those stainless steel mesh smoke tubes and fill it with pellets and light it. It will smoke good for four hours and barely put out any heat at all. |
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Quoted: I ordered one of those pellet tubes to use in my horizontal offset. Time to smoke some cheese this weekend. You don't need a stupid smoke tube. You need 3 briquettes, 1 chunk of hardwood and a few hours. You torch 1 of the coals, and put the other 2 coals touching your hot coal, add wood over the 3 coals and in 4 hours you have smoked cheese. Also for every 1 hour of smoke time you should leave them vacuum sealed for 1 week per hour. I usually do a 4 hour smoke and let them sit 4-6 weeks. |
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Just made a small batch last week. Attached File Attached File It'll be ready in 4 weeks! |
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Quoted: You don't need a stupid smoke tube. You need 3 briquettes, 1 chunk of hardwood and a few hours. You torch 1 of the coals, and put the other 2 coals touching your hot coal, add wood over the 3 coals and in 4 hours you have smoked cheese. Also for every 1 hour of smoke time you should leave them vacuum sealed for 1 week per hour. I usually do a 4 hour smoke and let them sit 4-6 weeks. What does letting them sit in the vacuum sealed bag do? Allow the flavor to penetrate deeper? |
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Quoted: You don't need a stupid smoke tube. You need 3 briquettes, 1 chunk of hardwood and a few hours. You torch 1 of the coals, and put the other 2 coals touching your hot coal, add wood over the 3 coals and in 4 hours you have smoked cheese. Also for every 1 hour of smoke time you should leave them vacuum sealed for 1 week per hour. I usually do a 4 hour smoke and let them sit 4-6 weeks. Or I could use a $5 smoke tube and eat my cheese now |
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Quoted: I love this place. That sounds like an awesome idea. Smoked salsa! Quoted: Quoted: If it works it works. Now I want to smoke some veggies for salsa  I love this place. That sounds like an awesome idea. Smoked salsa! And I'll say it again, smoke some mushrooms while your at it for some amazing smoked umami goodness. Smoker, dehydrator and then food process to powder it up, it goes great in a lot of things. Hell, smoke different spices while your at it 
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Quoted: And I'll say it again, smoke some mushrooms while your at it for some amazing smoked umami goodness. Smoker, dehydrator and then food process to powder it up, it goes great in a lot of things. Hell, smoke different spices while your at it We really need a like button. Great idea, thanks again. |
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Sweet lord. |
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Quoted: You don't need a stupid smoke tube. You need 3 briquettes, 1 chunk of hardwood and a few hours. You torch 1 of the coals, and put the other 2 coals touching your hot coal, add wood over the 3 coals and in 4 hours you have smoked cheese. Also for every 1 hour of smoke time you should leave them vacuum sealed for 1 week per hour. I usually do a 4 hour smoke and let them sit 4-6 weeks. Quoted: Quoted: I ordered one of those pellet tubes to use in my horizontal offset. Time to smoke some cheese this weekend. You don't need a stupid smoke tube. You need 3 briquettes, 1 chunk of hardwood and a few hours. You torch 1 of the coals, and put the other 2 coals touching your hot coal, add wood over the 3 coals and in 4 hours you have smoked cheese. Also for every 1 hour of smoke time you should leave them vacuum sealed for 1 week per hour. I usually do a 4 hour smoke and let them sit 4-6 weeks. More or less what I do on my kettle, though I also stick a couple frozen trays of water in. Deep narrow disposable ones, and start early in the morning in the winter time. Think the advice is less than 90 deg F? And I even have wire cloth I could make my own smoke tube out of, and a brother in law I can steal smoker pellets from. |
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Quoted: I tried this once and ended up throwing it all away because it tasted like an ashtray. I even left it sealed for a few weeks. Not sure what I did wrong. I ate a bunch last night right after smoking. It was delicious. The smoke flavor is strong but not overpowering or ashy tasting. |
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Use an AMAZ-N tray with sawdust rather than pellets and the cheese will be edible right out of the smoker. Butcher and Packer, Waltons, and quite a few other sausage accessory venders sell dust. You can make it from pellets by wetting them, crumbling and then drying them. I smoke up to 40 lbs of cheese yearly for myself and friends. 3 1/2-4 hrs in the smoker with pecan sawdust. |
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Quoted: I smoke cheese... a lot. I use a smoke tube in my Traeger and use Cherry or other fruitwood pellets. I sometimes use Hickory. I probably should cut back on cheese consumption. Attached File Cheese is food of the gods. 
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