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Title: CHEESE Question from virgin smoker
Post by: nodak on December 23, 2005, 02:23:21 AM

Picked up some cheese to attempt to smoke(first attempt, hope it doesn't hurt) for the holidays. Thought I had hickory, but I don't and nearest store is 180 miles away and Chez doesn't deliver that fast. What I have to choose from is mesquite[}:)], apple, oak, pecan or serve drinks first and eat the cheese and smoke next week. any ideas????

"If you're not living on the edge, You're taking up way too much room, so get the he-- out of my way."[?][?]

Title: Re: CHEESE Question from virgin smoker
Post by: Thunder Fish on December 23, 2005, 02:59:06 AM

I have smoked well over 60lbs(Med Ched,Mozza,Gouda) in the last month and a half!All I used was Pecan/Apple or Pecan/maple.I start off with "ONE" hickory or Mesquite for 1 1/2 - 2 hours
The trick is do not run the rear heater,smoke generator only,do not let the Internal temp get above 80 F(or if you see alot of oils come out) than your cooking the cheese.
Some folks wrap it up during smoking ,I do not!You are going a bit late for Xmas as it is HIGHLEY recomended that it is wrapped after smoking with saran(or other) for at least a couple of days,I prefer 2 weeks or else the cheese will taste like a wet ash tray!(crap) hope this helps and Merry Xmas. . . . .
Terry

Title: Re: CHEESE Question from virgin smoker
Post by: whitetailfan on December 23, 2005, 04:39:32 AM

Ditto Thunder,
I started using hickory, which I still like, but the last 3 times I did cheese I used Pecan and it pleased a wider audience than the hickory did. Go for it. I just did up 3 lbs 2 nights ago for the holidays.
Merry Christmas and good luck

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

Title: Re: CHEESE Question from virgin smoker
Post by: JJC on December 23, 2005, 04:54:19 AM

Got to try the pecan . . . I've used apple, oak, hickory, and maple to good effect on cheese. Definitely need to let it sit 3 days before eating!

John
Newton MA

Title: Re: CHEESE Question from virgin smoker
Post by: manxman on December 23, 2005, 10:23:06 AM

Apple or oak are my favourite but I have also used pecan.

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Definitely need to let it sit 3 days before eating!<hr height="1" noshade id="quote"></blockquote id="quote">

This is a must, tastes cr*p if eaten earlier!!

Manxman.

Title: Re: CHEESE Question from virgin smoker
Post by: iscreamer1 on January 17, 2006, 04:11:00 AM

I already have some cheese in so any relpies will be too late for this experiment but when we talk about 80 degrees, are we talking cheese or smoker temp?

Thx

Title: Re: CHEESE Question from virgin smoker
Post by: manxman on January 17, 2006, 10:27:19 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">80 degrees, are we talking cheese or smoker temp?<hr height="1" noshade id="quote"></blockquote id="quote">

The temperature of the smoker should be less than 80-85F for true cold smoking.

Manxman.

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: nodak on December 23, 2005, 02:23:21 AM