Question for all you clod smokers
I live in washington state where it is fairly cold this time of year, and was wondering if i need a cold smoke adapter for smoking cheeses. I hear alot of people talking about the adapter but kind of figured they probably live in warm climate areas. Is this true?
And what is a good smoke for cheeses!
I forgot too mention i have a bradley digital four rack.
I'm guessing you didn't want to call us clods, and meant cold ;D but anyhow, as long as the temp in your smoker doesn't get too hot (around 70 F maybe up to 90 on harder cheeses) you don't need it. I've smoked with hickory and apple and got a lot more compliments on the apple. I've heard people using pecan with good results also.
Also what is the average time too smoke 2lb. loafs of cheese?
I wouldn't over do it. Start off with only 1 hour and go from there. Too much smoke will make it taste like ashtray. You also don't want to eat it right away either for the same reason. Vacuum pack it and let it sit in the fridge for a couple of weeks to mellow out.
Thanks for all your help kevin, enjoying my bradley already with this great forum and haven't even used it yet!
I don't know how much heat the smoke generator puts out but I'd probably do a trial run to check the box temp with a tray of ice on the bottom rack. I usually shoot for about 80o so if it's in that neighborhood you should be fine.
OBTW, Kevin, "clod smoker" has a legitimate meaning (although I agree that it was probably a typo in this instance). I wouldn't mind trying to smoke a clod (beef shoulder) but I don't think I've seen them sold much outside of Texas.
Welcome to the forum Seahawk!
I would cut those pieces down to under 2" thick. The smoke will penetrate better that way.
My last cheese, I went 1:40 smoke time and it was great!
Seahawk, glad to see you have a new hobby so you have something else to do than watch the Seahawks get "smoked". The game on the w/e was just SO horrible!! I'm in BC, north of you and being a Homer, the Hawks are my favorite team, but ......jeez....
The fellows have steered you in the right direction. I smoke a lot of cheese - not nearly as much as some people on the forum - for example Pensrock smokes something like 100 lbs per year - so use the search function and take a read on his advice.
I will just add a few things not mentioned so far.
At the temps we in the NW are experiencing right now ie:a few degrees above freezing, the cold smoke will be fine. Just try to keep it below 85 degrees or so. If the temp gets up above that, just prop open the door a bit and that will bring the temp down. There will still be plenty of smoke being absorbed into the cheese.
I like Apple for my cheese as it isn't a strong flavoured wood, it adds a nice additional flavor but doesn't overpower the original taste of the cheese. I smoke for about 1 1/2 hours - 2 hours - 4 or 5 pucks.
Lately, as the cheese in the US is about 1/2 the price of Canadian prices, I have been going down to Bellingham and buying Tillumook cheeses: Swiss, Extra sharp Cheddar and Gouda. As Pensrock has mentioned Swiss cheese is the fastest smoked, so bring your Swiss out earlier than the others - say 1/2 hour earlier. Let it air for a while and pat dry any moisture you see. Then wrap in Saran wrap and put into the fridge for about 2 weeks.
Good luck, I think you'll have better luck than the Hawks do in their next game!!
Sounds like everyone got you steered in the right direction. I like to keep my temp around 75-85 degrees in the smoker when doing cheese. I also use mainly apple because that is what everyone seems to like. If its only for me I'll use oak or hickory. I like a little stronger smoke. Also I just wrap it with plastic wrap and put into a zip lock bag, unless I plan to keep it over a couple months, then I'll vacuum seal it. Sometimes there will be a little moisture on the cheese when you take it out, just pat it dry with paper towels. I have been smoking mine lately for 3-4 hours, but since you are new to doing this I would go for two hours to see how much smoke you prefer. I normally will not allow the cheese to be eaten for at least ten days, I prefer two weeks. The more time it is allowed to mellow the better it will be. I've done about 50 pounds since November. People like my cheese. ;D
The last cold smoke I did (thanksgiving turkey) I put a bunch of ice on the v-pan when it melted it gave me the liquid to extinguish the burnt pucks, worked out very good
LTS
Good idea today cuz its pretty clod out like 29*
Going to clod smoke some Velveeta with some clod apple smoke :D ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5689.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5690.jpg)
Oh baby its clod out there :D
smoked Velveeta is really good, use on nachos or make grilled cheese sandwiches.
Velveeta is actually cheese? I like it but always thought it was a petroleum byproduct.
Done smoked velveeta with 4 pucks of apple clod smoke :D :D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5693.jpg)
nepas
I have done a couple of batches of cheese and just use the cardboard box with the dryer vent hose. Works great and a lot cheaper. I only smoke for 1 hour and everyone so far has said the cheese is real good.
forgot to add-don't forget to wrap and put in fridge for at least a week-longer the better.otherwise it will taste like an ash tray.
Hey do as I do when I smoke spejpølser it is too cold smoking
Sign punch holes in the smoking oven in the side of the adapter and insert a large tray at the bottom of the furnace roof some fine sawdust and corpses in a horse shoe from the slope a capsule alcohol in one corner of the aunts so Krøger it all by itself so I do in Denmark if you wanted to know so much write anywhere on the Danish or translate it faithfully buffe
Quote from: Buffe on December 31, 2009, 02:32:02 PM
Hey do as I do when I smoke spejpølser it is too cold smoking
Sign punch holes in the smoking oven in the side of the adapter and insert a large tray at the bottom of the furnace roof some fine sawdust and corpses in a horse shoe from the slope a capsule alcohol in one corner of the aunts so Krøger it all by itself so I do in Denmark if you wanted to know so much write anywhere on the Danish or translate it faithfully buffe
This kind of crap is really getting old. >:(
Quote from: pensrock on December 31, 2009, 04:33:57 PM
Quote from: Buffe on December 31, 2009, 02:32:02 PM
Hey do as I do when I smoke spejpølser it is too cold smoking
Sign punch holes in the smoking oven in the side of the adapter and insert a large tray at the bottom of the furnace roof some fine sawdust and corpses in a horse shoe from the slope a capsule alcohol in one corner of the aunts so Krøger it all by itself so I do in Denmark if you wanted to know so much write anywhere on the Danish or translate it faithfully buffe
This kind of crap is really getting old. >:(
Pens, I think this might be the person Olds posted a couple days ago. The person was Danish and I'm thing the translation just isn't coming across to well. In fact here's a link to the original post on the recipe site. http://www.susanminor.org/forums/showthread.php?t=654
QuoteVelveeta is actually cheese? I like it but always thought it was a petroleum byproduct.
Of course it's cheese, KH! They even made a movie about cold smoking it--Blue Velveeta!
T2
I smoked smoke sharp cheddar and some mozzarella yesterday, monitored the cabinet temp with the Ranco - it was just south of 100 degrees F from just the smoke generator. Going to rig up a dryer vent hose dealiebob to a foam insulation board box for the next batch, although I did not see any ill effect from it going close to 100...
Seahawk, where in Washington? I am in Fall City, 22 miles east of Seattle, and Birch Bay, just south of the Canadian border. Maybe we can compare notes one day.
Quote from: Ka Honu on December 29, 2009, 08:22:35 PM
I don't know how much heat the smoke generator puts out but I'd probably do a trial run to check the box temp with a tray of ice on the bottom rack. I usually shoot for about 80o so if it's in that neighborhood you should be fine.
OBTW, Kevin, "clod smoker" has a legitimate meaning (although I agree that it was probably a typo in this instance). I wouldn't mind trying to smoke a clod (beef shoulder) but I don't think I've seen them sold much outside of Texas.