Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => COLD SMOKING! => Topic started by: HighOnSmoke on October 30, 2017, 01:38:58 PM
-
We are just about out of my last batch of smoked cheese so time to do some more. I picked up some sharp cheddar, mild
cheddar, Colby, Colby and Monterrey jack, Monterrey jack and a couple of bags of chunked cheese. After cutting it up I let
the cheese rest on the counter for about 2 hours.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Cheese-Time-10-30-17/i-rBfGVz3/0/e7f23889/L/Cheeese103017-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Cheese-Time-10-30-17/i-rBfGVz3/A)
It is nice and cool here in Georgia this morning. I am using the Savannah Stoker in cold smoke mode and burning Lumberjack
MHC in the Amazen tube smoker. The cold smoke mode is fan only and helps circulate the smoke throughout the chamber of
the grill.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Cheese-Time-10-30-17/i-FdwSKTx/0/2a7c33d8/L/Cheeese103017-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Cheese-Time-10-30-17/i-FdwSKTx/A)
Cheese is in the Grid Iron for its smoke bath. If you are wondering about the rack in the Grid Iron it is made for the GMG Jim
Bowie. I don’t really care for the stock second grate and I didn’t want to put out $260 for the racks that Blaz’n now sells for
the Grid Iron. So far it works great. I won’t hold a lot of weight but it will work for what I want it to do.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Cheese-Time-10-30-17/i-N6m7gS2/0/dbf47617/L/Cheeese103017-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Cheese-Time-10-30-17/i-N6m7gS2/A)
I smoked the chunks for 1.5 hours and figured they had enough smoke. I haven’t smoked the chunked cheese before and I didn’t
want to get it too smoky. I plan on another 1.5 hours for the whole chunks.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Cheese-Time-10-30-17/i-9kmrSBX/0/73151ddc/L/Cheeese103017-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Cheese-Time-10-30-17/i-9kmrSBX/A)
After 3 hours in smoke I pulled the large chunks out of the smoker. I will let them rest for a few hours then I will vacuum seal.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Cheese-Time-10-30-17/i-4MXWn5q/0/c0730394/L/Cheeese103017-5-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Cheese-Time-10-30-17/i-4MXWn5q/A)
All vacuum sealed and into the refrigerator for the next 4 to 6 weeks.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Cheese-Time-10-30-17/i-VxxGGps/0/6b7f5878/L/Cheeese103017-6-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Cheese-Time-10-30-17/i-VxxGGps/A)
The Savannah Stoker in cold smoke mode is fantastic! It kept the smoke circulating and I did not get the “ashtray” smell off the
cheese like I did when I just used the tube alone.
-
looks great.
Oje of my favorites to smoke is Chipolte Gouda. Comes out great.
-
looks great.
Oje of my favorites to smoke is Chipolte Gouda. Comes out great.
I searched all over town yesterday for Gouda and couldn't find any. Even the delis I checked were out. Will keep on looking as we love smoked Gouda.
-
That looks great!
I picked up an assortment of cheeses over the weekend to smoke today, but after checking my fridge I realized I still had plenty.
(I wanted to be sure I had enough to give to my boys as Christmas gifts.)
I will give them the aged cheese I have already smoked & then smoke some for myself.
So that gives me a little more time. :D :D
-
Love it. You should smoke some cheese curds and make poutine. Smoked Gouda is really good too
Sent from my iPhone using Tapatalk