Print Page - Smoking Cheese

Title: Smoking Cheese
Post by: RobertBarnett on August 18, 2005, 02:09:02 AM

In another topic I started it was mentioned that people like to smoke cheese with thier BS. I would love to try that, especially with some good local Jack Cheese with hot peppers.

Can someone share some instructions for doing this in the BS?

Thanks,

Robert

Title: Re: Smoking Cheese
Post by: whitetailfan on August 18, 2005, 02:53:07 AM

Sure. Gotta smoke that
CHEESE (http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=21)

(http://img.photobucket.com/albums/v433/whitetailfan/wtbuck.bmp)
whitetailfan
"Nice Rack"
Lethbridge, AB

Title: Re: Smoking Cheese
Post by: Thunder Fish on August 19, 2005, 11:25:53 PM

Try here
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=21

Nice job whitetailfan [;)]

Title: Re: Smoking Cheese
Post by: Gordon on September 14, 2005, 06:48:01 PM

I have to say, that cheese is one of the other great things that make you look like a genius...(and the apple cake!)

What a piece of work is man!

Title: Re: Smoking Cheese
Post by: psdubl07 on September 14, 2005, 07:19:15 PM

RB, I didn't look thru those other links so not sure if this was touched on, but when I smoked cheese I thought it tasted like a campfire until I wrapped it in saran and let it mellow in the refrig for a few days. Then it was wonderful!
Cold smoke it for not more than an hour IMO.

Title: Re: Smoking Cheese
Post by: jaeger on September 15, 2005, 05:03:29 AM

Robert,
Here is a picture of my cold smoke set up.
http://img.photobucket.com/albums/v244/xcelsmoke/ColdSmoke.jpg

Here is a picture of the Watkins setup.
http://www.johnwatkins.co.uk/personalpages/coldsmoking.htm

Warning!
Have your vent adjusted before starting. If you adjust the vent during the smoke, you will get black specks all over your cheese.

I smoke a variety of cheese each time. I usually put in about 8-10 pounds and my neighbor usually brings over some cheese to smoke also.
I like to smoke with Pecan for about 2 - 2.5 hours. Alder also was a nice flavor. We preferred these over the apple or the hickory for cheese.
I usually like the ambient temp no more than 75 - 80 degrees. I unplug the power to the cabinet also.
We really enjoy smoked cheese. My wife and daughter put it on just about everything. Snacking on, salads, cheese sands, grilled cheese sands, warm flour tortillas wraps etc....

I usually cut the pieces to about 10 oz size so there is more surface for the smoke to adhere.

Try it, you'll like it!!![;)][:p][:D]

(http://img.photobucket.com/albums/v244/xcelsmoke/FREEGIF.gif)

Doug

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Vegetables, Cheese, Nuts => Topic started by: RobertBarnett on August 18, 2005, 02:09:02 AM