First Time Smoking Cheese

[oakrdrzfan]

This is my first attempt at smoking cheese.  I am able to keep the temperature between 80 and 85 F, but noticed that the pucks are only burning about half way.  Is this normal while cold smoking to only have the bisquettes burn half way?

I am using hickory for 4 hours.  Would it be too much smoke if I turned the bisquettes over and put them back on the burner?

tia

[classicrockgriller]

IMO, I wouldn't reuse the pucks on cheese.

And 4 hrs of Hickory might be too much.

[FLBentRider]

I have noticed that sometimes when just running the smoke generator the pucks don't burn all the way, especially the first few.

I have not re-used pucks, I'm not sure I would.

I just put four hours of Hickory on my cheese, but I wanted the smoke heavier than the last batch.

[classicrockgriller]

I have noticed that sometimes when just running the smoke generator the pucks don't burn all the way, especially the first few.

I have not re-used pucks, I'm not sure I would.

I just put four hours of Hickory on my cheese, but I wanted the smoke heavier than the last batch.

Well I said "might"

Oak the temp range was dead on according to the cheese experts.

[pensrock]

80-85 is good, 90 will not hurt depending on the kind of cheese. If it starts getting hotter than 90 then crack open the door about 1/2 inch or so. Do not worry about losing smoke there is still plenty. Keep the top vent open. Even after cracking the door open, it will take some time to start cooling down, the whole inside of the tower is warm and needs to cool along with the cheese. I would also rotate the racks from top to bottom and front to back after two hours. as far as how long to smoke and kind of wood, that depends on your taste. If you like a lot of smoke then four hours is ok. If you just want a touch of smoke then go for 2 hours.

[FLBentRider]

Pensrock,

Have you found that the harder the cheese the more smoke it needs ?

[Wildcat]

I am about to finally do my first batch of cheese. I have the cold smoke adapter, high temp screens, and PID. I plan to use the smoke adapter to take that heat source out of the equation and use the PID to control the heating element. (The temp here in NW Florida has been very cold for the last 10 days or so. Yesterday the high was 37. Wind chills at night in the single digits with acutual temps in the mid teens to mid 20's.) I have been waiting for the winds to die down so today might be the day.

The only real question that I have is I also want to do a block or two of soft cheese. Havarty in particular. Any of you guys/girls have any experience in this area?

[pensrock]

Pensrock,

Have you found that the harder the cheese the more smoke it needs ?

Yes and no. Swiss is fairly firm but it smokes faster than all other cheeses, IMHO. Cheddar seems to take a little longer and its a firm cheese. I never tried any hard cheeses, like Parm so I cannot comment about that. But overall, I would tend to think firmer cheeses need a little more time except for swiss.

Wildcat, your set up should work fine. I use my PID to keep the tower around 85 when doing cheese. I have not done the cheese you mentioned but have done Velveeta and its very soft. I put it on the top rack and turn it over about every hour so one side is not seeing all the heat. With the high temp screens you should be fine. Although I do not know how soft the cheese is you want to smoke. You can also lower your tower temp to 75 at least for the first smoke to help insure the soft cheese does not melt.

[KyNola]

Pens,
I would classify Havarti as a semi-soft cheese.  Not as firm as a good cheddar but not as soft as say a fresh mozzarela(sp?). 

Wildcat, with the high temp screens that Havarti should sit there just fine.  Can't wait to hear about your results.  Good luck buddy!

KyNola

[squirtthecat]

I think CRG did a real soft cheese in his once...   Not sure if it was Havarti or not.  Maybe he'll chime in.

[pensrock]

Pens,
I would classify Havarti as a semi-soft cheese.  Not as firm as a good cheddar but not as soft as say a fresh mozzarela(sp?).

I would think it would smoke just fine. I would put it on the top shelf and still turn it every hour. And use the finer mesh screens, this will provide more support and not transfer the heat as well as the metal racks.

[squirtthecat]

I would think it would smoke just fine. I would put it on the top shelf and still turn it every hour. And use the finer mesh screens, this will provide more support and not transfer the heat as well as the metal racks.

What about suspended in cheesecloth?   Kinda like a cheese hammock?

[Wildcat]

Thanks guys. As it turns out, today is even more windy than the other days. Hopefully next week. Havarti is probably the softest cheese I will do on the first outing.

I frequent an establishment in Spring Hill, Florida (a little north of Olds) every Christmas that is owned and operated by a really good chef. He and I have become well aquainted and I simply LOVE his prime rib. I told him about smoking and was thinking about doing some cheese. This year he asked me to do up some for him (Havarti is his favorite). He told me that he loved smoked food and smoked cheese in particular. I suspect that if I bring him plenty during my next visit I may be eating all of his wonderful prime rib that I want while there. Hell, maybe he will give me his recipe. I also plan to take him some of my pulled pork. Not trying to brag, but it would be hard to beat my butt.  ;D

[KyNola]

Heck Wildcat, wind is the one thing you don't have to worry about when cold smoking.  You don't care if it sucks the heat out of your smoker! :D  Hope you score lots of prime rib with your havarti.

KyNola

[ArnieM]

I did some cheese a few days ago.  Temp in the mid thirties, pretty breezy, smoker out of the sun.  It still got a little too hot with only the SG running.  Had to crack the door.  Used the top two racks.

Two hours of apple.

The Swiss took a beating; almost lost it.  See below, upper right.