Author Topic: smoking cheese  (Read 401 times)

Offline just a smokin

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smoking cheese
« on: June 09, 2018, 11:19:11 am »

                has anyone ever tried this... and if so ,how was it... then what did you use for a marinate ... i have tried this before , but am looking at some different suggestions thanks every
one

Offline TedEbear

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Re: smoking cheese
« Reply #1 on: June 09, 2018, 03:43:45 pm »
There's a whole forum section on smoking Vegetables, Cheese, Nuts.  Plenty of threads in there with some good ideas.  I know it has to be fairly cold or the cheese will melt during the process, so late spring is probably not the best time to try smoking cheese.


Offline just a smokin

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Re: smoking cheese
« Reply #2 on: June 11, 2018, 07:30:38 am »


  sorry about that i was wanting to know about smoking cheese after using  a liquid marinade
 thanks

Offline Habanero Smoker

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Re: smoking cheese
« Reply #3 on: June 12, 2018, 01:51:53 am »
I don't think a marinade would penetrate very far, but you may have some flavor on the surface, but neither does the smoke penetrate very deep. That is why when I smoke cheese, I use cheese with the most surface space. I generally will use 1 1/2" bricks of cheese, or cut larger blocks into that size.


     I
         don't
                   inhale.
  ::)

Offline just a smokin

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Re: smoking cheese
« Reply #4 on: June 12, 2018, 07:46:12 am »


  ok thank you ... im gonna try this again .. i still do it a little different , but ill try and send some pics . thank you