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Old 11-12-2010, 09:06 AM   #1
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Cold Smoke question?

I've recently cold smoked some cheese (mozzarella) and the smoke flavor is real intense. I let it sit in the smoker for about 15 minutes with only 1 small chunk of wood (apple). Do i need to use oak&apple to smooth out the flavor? Ive noticed the store sells smoked cheese but most of it seems "smoked" with liquid smoke.
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Old 11-12-2010, 06:26 PM   #2
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Re: Cold Smoke question?

First it's not so much the amount of wood but you need a real clean fire. Second the choice of cheese also plays a roll. Mozzarella has a high water content compared to cheddar. When I smoke mozzarella I wrap it in cheese cloth to prevent it from oversmoking.
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Old 11-12-2010, 06:31 PM   #3
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Re: Cold Smoke question?

BTW after a day or two the smoke will mellow on the cheese.
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Save the gas for the criminals Q with wood...

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Old 11-13-2010, 10:26 AM   #4
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Re: Cold Smoke question?

Thanks again Witt! Ill try that for sure. I have been setting chucks and charcaol...not so clean burn.
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Old 11-13-2010, 11:43 AM   #5
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Re: Cold Smoke question?

Hey Buck why dont you try the old Tejas redneck po folks method for smoked cheese. You take a bite of Velvetter then hold it in your mouth while taking a swig of liquid smoke. Much less labor intensive than building a fire etc. Also works on Cheese Whiz.

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Old 11-13-2010, 01:42 PM   #6
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Re: Cold Smoke question?

Quote:
Originally Posted by bigwheel
Hey Buck why dont you try the old Tejas redneck po folks method for smoked cheese. You take a bite of Velvetter then hold it in your mouth while taking a swig of liquid smoke. Much less labor intensive than building a fire etc. Also works on Cheese Whiz.

bigwheel
Then chase it with a shot of whiskey.
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Old 11-13-2010, 01:56 PM   #7
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Re: Cold Smoke question?

Quote:
Originally Posted by Griff
Quote:
Originally Posted by bigwheel
Hey Buck why dont you try the old Tejas redneck po folks method for smoked cheese. You take a bite of Velvetter then hold it in your mouth while taking a swig of liquid smoke. Much less labor intensive than building a fire etc. Also works on Cheese Whiz.

bigwheel
Then chase it with a shot of whiskey.
Without a toe in it......
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Old 11-13-2010, 02:30 PM   #8
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Re: Cold Smoke question?

Quote:
Originally Posted by bigwheel
Hey Buck why dont you try the old Tejas redneck po folks method for smoked cheese. You take a bite of Velvetter then hold it in your mouth while taking a swig of liquid smoke. Much less labor intensive than building a fire etc. Also works on Cheese Whiz.

bigwheel
Good God, That is so wrong on so many levels. Guess only in Texas.
wittdog knows his stuff. I'd go with his advice. I have tried it in the past, but failed. Not a easy task till you figure it out.

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