Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: fishingbouchman on January 20, 2013, 01:19:17 PM

Title: Cheese Time
Post by: fishingbouchman on January 20, 2013, 01:19:17 PM

Never tried smoking cheese.  Woke up early Friday and weather looks good for smoking cheese.  Wanted to use apple but didn't have any so used cherry. 
(http://i1354.photobucket.com/albums/q697/fishingbouchman/cheese%201-18-2012/C0335463-69BB-403D-A161-2F286BE89536-1652-00000081892DF44D_zpsd8868ba1.jpg)

My players.  The garlic was pretty darn good. 
(http://i1354.photobucket.com/albums/q697/fishingbouchman/cheese%201-18-2012/63A34DA1-BB4F-4CD5-A85D-39D515608CC0-1652-000000819E7B324B_zps464bae47.jpg)

For Xmas got me some frog mats and the tube smoker. 
(http://i1354.photobucket.com/albums/q697/fishingbouchman/cheese%201-18-2012/6E9C5AAC-0ADE-450F-B62C-295E0B7C9E33-1652-000000818B2FC769_zps0e4edc4e.jpg)

Pulled 1/2 off at the 45 min mark and let the others go for another 30.  No vacuum sealer so just wrapped tight in some plastic wrap and then ziplock and into the fridge.  Figured I would give it a couple weeks then maybe a grilled cheese  unless nepas wants to send some peperoni / salami my way. 

Title: Re: Cheese Time
Post by: fishingbouchman on January 21, 2013, 02:36:39 PM

Smokey Smokey
(http://i1354.photobucket.com/albums/q697/fishingbouchman/cheese%201-18-2012/DBD0549B-6D43-4611-B620-E5000C0B0807-482-000000413AD82762_zps8d9aff76.jpg)

(http://i1354.photobucket.com/albums/q697/fishingbouchman/cheese%201-18-2012/25F4BA19-9057-42BF-B340-988C7A1AD242-482-0000004134F14A97_zpsa9b3e5af.jpg)

(http://i1354.photobucket.com/albums/q697/fishingbouchman/cheese%201-18-2012/0E8CA2F6-A89A-4E31-BBC7-84DF56064D54-482-0000004136933C70_zpsffa0ceca.jpg)

Not a lot of color but defiantly could smell the smoke. 
(http://i1354.photobucket.com/albums/q697/fishingbouchman/cheese%201-18-2012/C37EA55D-8CDF-4691-A242-C05D1925DB0E-482-000000413DFECBE1_zps9729509a.jpg)

Title: Re: Cheese Time
Post by: squirtthecat on January 21, 2013, 02:52:01 PM

Gonna be good stuff!

Tilamook is like gold around here.   I think the Wisconsin cartels control the prices on that 'foreign' cheese..    ;D ;D

Title: Re: Cheese Time
Post by: Smokin Don on January 21, 2013, 02:58:16 PM

Looks good FBMan, I have done two batches with the Amazen Tube, my first batch was just right after two weeks aging, not much color but good smoke taste, I was using apple pellets. My second batch I added a small round smoker from Smokin Spice, great color but came out too smokey for me. Next time will just stay with the tube. Don

Title: Re: Cheese Time
Post by: Sam3 on January 21, 2013, 03:03:11 PM

Looks great. I use the AMZNPS in my Bradley.
I usually let my cheese rest for about 8 weeks after smoking. I like apple too.