Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: ACW3 on January 04, 2012, 04:23:36 PM

Title: Smokin' Some Cheese
Post by: ACW3 on January 04, 2012, 04:23:36 PM

Well, the weather was just right for some serious cold smokin’ yesterday.  The outside temperature only got to freezing.  Since I had spent $100 on cheese not too long ago, it was just a matter of firing up the MAK with some BD Sugar Maple pellets and smokin’ away.  The first picture is half the cheese I bought.  You can see the variety of flavors (bacon cheddar, Cajun cheddar, habanero cheddar, mountain cheddar super sharp, provolone, pepperjack, chipotle cheese, horseradish cheddar, and garlic cheddar).

(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7094.jpg)

The next picture is on the MAK.  It is cheaper to do two batches than buy another MAK.

(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7095.jpg)

The last picture is off the MAK after 3 ½ hours of cold smoke.

(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7097.jpg)

I didn’t take any pictures of the vacuum sealed packages.  After you have seen one, they all look alike.  On the next batch I plan to take the mountain cheddar super sharp and coat it with some paprika before smoking.  I also plan to try a different flavored wood.  I haven’t decided which one.  I have apple, cherry, and peach to name a few of my choices.

Now comes the hard part.  WAITING!!!  I’ll check back in four to six weeks and sample some of them.

Art

Title: Re: Smokin' Some Cheese
Post by: Phil LaMarche on January 04, 2012, 05:35:05 PM

No pictures here!  Phil

Title: Re: Smokin' Some Cheese
Post by: Ron D on January 04, 2012, 06:35:55 PM

Nice, I need to try this soon. And I can see the pics

Title: Re: Smokin' Some Cheese
Post by: Pam Gould on January 04, 2012, 06:39:45 PM

The waiting is the hard part..,I find that pear wood is great for smoking cheeses..it'smild butyou get flavor. I threw in some paprika, brown sugar, salt, granulated sugar too. Most excellent flavors, specially for stuff like smoked baked beans, etc. Let us know how it comes out. I built my own cold smoker from a Coleman cooler and a smoke daddy. Pam ★*˚°。°

Title: Re: Smokin' Some Cheese
Post by: Phil LaMarche on January 05, 2012, 01:13:03 PM

I'd really like some details on cold smoking.  Equipment and how!  Sounds interesting.  Phil

Title: Re: Smokin' Some Cheese
Post by: deestafford on January 06, 2012, 12:14:55 AM

Art,  What was the temp?  Dee

Title: Re: Smokin' Some Cheese
Post by: ACW3 on January 06, 2012, 08:20:04 AM

I checked temperature with one of my Christmas presents, a Thermoworks IR temperature gun.  The MAK probe read a steady 175, but the IR temp in the smoker box was a cool 59 to 60 degrees.  That was why I left it smoke for over 3 1/2 hours.  When I pulled the cheese, I could smell the smoke on it.  At this lower temperature the smoke did not overly discolor the cheese as often happens at much higher temperatures.  I can't wait to try it.
Art

Title: Re: Smokin' Some Cheese
Post by: squirtthecat on January 06, 2012, 08:49:08 AM

Mmmm Mmmm good........