So there I was, in front of the seemingly limitless selection of wood types at my local BBQ supply store contemplating what type of wood briquettes to purchase for smoking cheese. I then thought about cold smoking salmon as well, so I wanted to choose one to fit both purposes.
I went with Pecan.....
Comments/Suggestions?
=)
How long you plan on smoking your cheese?
This being the first time trying it.....I dont know, 2 hours worth
I smoke mine 3hr and 20 minutes but I used apple.
I don't know that I would go much more than 2 with pecan.
Should taste great. Get to smokin that cheese.
No water in your pan, will cause steam.
We cold smoke old cheeses with cherry briquettes for 2h 40 min and softer cheeses (mozz etc.) for 2 hrs. We've found that letting the cheeses age a little really mellows the flavours. Has anyone tried smoking brie? Ours tasted like.... like..... like..... well you know, even after aging. I'd love to hear what others have found.
I have used Apple and Maple for at least three hours on cheese.
I mainly use apple on cheese but also oak and hickory. I do a lot of cheese and everyone likes the apple. I like Alder for fish, its a little milder and will also work for cheese. I have not tried pecan but would think it to be between apple and hickory. I think it will work fine.
I've only used apple on cheese so far and it's good. I've heard that alder is kind of Alaskan-traditional for salmon but I haven't done any yet.
Basically, you can smoke longer with a milder wood. And, don't forget to wrap it and let it rest for at least 10 days.
CRG,
Gonna have to disagree with you on one point. If you're cold smoking cheese, water in the pan. Very little steam will be created from the pucks falling in the pan.
Just my opinion mind you.
KyNola
Quote from: KyNola on November 05, 2009, 06:13:32 PM
CRG,
Gonna have to disagree with you on one point. If you're cold smoking cheese, water in the pan. Very little steam will be created from the pucks falling in the pan.
Just my opinion mind you.
KyNola
;D I probably should keep my mouth shut since that was my first cheese to smoke. I have read it in a past post and I think that the person who made the statement said they smoke between 80 and 120 lbs of cheese a year that they don't use water and that they just reomove the spent pucks every 40 minutes or so. Now this could have been a dream. ;D
Ky Nola, we don't have to agree on everything, if we did life would be dull. ;D
I have used Hickory and Pecan when I do cheese. I leave the water in the bowl and I put a full tray full of ice in there as well never had a problem with steam. Also have a few ice cubes in the water bowl as well to keep it cold.
CRG you are right we don't always agree on everything here. But as long as we all agree to that, we will do just fine and enjoy lots of great food.
I'm glad that we now all agree that we don't agree on anything. ;D
Water in the bowl puts out the pucks as it was designed to do. Neither that not an ice tray is going to steam anything because the cabinet temp is typically 90 or less. Keep the vent open to release any moisture. Heck, I'm not sure why there is an adjustable vent. I usually run wide open on everything.
I rigged up one of those cardboard box cold smoker thingies....I dont think im gonna need the ice. It should be about 50 degrees tomorrow in philly so the temp should not be a worry.
If it is 50, you may not need the box. I think we all agree that you want your cab temp to be between 70 and 90.
I did mine the other morning and started about 45 degrees and never got above 86 in the box with no ice.
Stilly, if you're smoking fairly firm cheese, 80-90 in the cabinet should be fine. I like it at that temp.
Now, going totally off-topic. The Bradley Smoker is an appliance, isn't it? Why do we do all of this strange stuff to get it to work the way we want it? There are no forums for my fridge or range telling me how to add ducting, fans or cardboard boxes to get it to work. I think we're kind of a strange lot. I dunno. Maybe that's where the fun comes in.
We're all mad scientists trying to achieve yum-yum greatness!!
And your right.... The range and fridge is not nearly as fun
:D
Quote from: ArnieM on November 05, 2009, 09:57:30 PM
There are no forums for my fridge or range telling me how to add ducting, fans or cardboard boxes to get it to work. I think we're kind of a strange lot. I dunno. Maybe that's where the fun comes in.
QuoteWe're all mad scientists trying to achieve yum-yum greatness!!
Ditto to both...
"Microwave ovens have no soul"
I think the devil only cooks with micrwave ovens. ;D ;D
Quote from: Quarlow on November 06, 2009, 08:13:44 AM
I think the devil only cooks with micrwave ovens. ;D ;D
Ok, last OT post, I promise..
(http://lh3.ggpht.com/_CbvAIVzmFFM/SvRMY477r_I/AAAAAAAA_RM/Rfu9kDMTKi0/s576/27679198.jpg)
Crockpots are just not as cool:)
Quote from: squirtthecat on November 06, 2009, 08:20:36 AM
Quote from: Quarlow on November 06, 2009, 08:13:44 AM
I think the devil only cooks with micrwave ovens. ;D ;D
Ok, last OT post, I promise..
(http://lh3.ggpht.com/_CbvAIVzmFFM/SvRMY477r_I/AAAAAAAA_RM/Rfu9kDMTKi0/s576/27679198.jpg)
Why do I have a feeling that STC was not talking about THE CROCKPOTS. ;D ;D ;D
HR
I smoked the cheese on Friday at 80 degrees with 2 hours of pecan.
I'm sorry to say... I just tried it and it is horrible.
Is smoked cheese an aquired taste ?
I believe it's going in the trash:)
Quote from: Stilly on November 08, 2009, 11:19:54 AM
I smoked the cheese on Friday at 80 degrees with 2 hours of pecan.
I'm sorry to say... I just tried it and it is horrible.
Is smoked cheese an aquired taste ?
I believe it's going in the trash:)
WHOOOOAAAAAAA HOLD THE PHONE!!!!!! DO NOT TRASH your cheese Stilly!!!!!! You need to wrap it in plastic wrap or vac seal it and put it in the fridge for 10 days. Then try it. If you just smoked it two days ago it probably still tastes like your licking an ashtray and is Damn Nasty. Wrap it or vac seal it and let it sit for the 10 days you will enjoy it a lot better after the resting period.
Stilly
I am not an expert but everyone says you need to wrap in plastic and age for about 30 days
I have a slab of cheddar I am getting to smoke when the weather cools off and that is what I will do.
2 hours of smoke and 30 days in a vac pac
Smoking is a sport and patience with stuff is not a virtue but a mandatory requirement
Ten 5
Great minds must think alike. I was posting the same thing while you were posting the same thing..... LOL
Stilly I forgot to add that I smoked some cheese on Oct 27th and I am just now starting to open a few of the packages and do some taste testing.