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Old 01-06-2009, 06:38 PM   #1
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Never had any smoked cheese. What kind of cheese do you smoke? How long do you smoke it and to what temp?
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Old 01-06-2009, 07:25 PM   #2
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Yes, details please!!!

I have started to gather stuff to mod my WSM to a cold smoker.
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Old 01-06-2009, 07:29 PM   #3
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I've done cheese in the WSM with no modifications. I believe I held the temp to around 140*. I made a tray from aluminum foil that fit tightly around the cheese because it was going to melt at that temp. I left it for about 35 - 45 minutes. We ate some soft, just dipping crackers in it and we put some back in the fridg to harden back up. It was quite a while ago but I do remember it was pretty tasty.
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Old 01-06-2009, 07:43 PM   #4
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yup... a small pile of 4-5 briquettes ... just like jerky ... some wood chips every now and then.

I froze my chunks o cheddar before I smoked em. (it ain't gunna go deep)
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Old 01-07-2009, 05:11 PM   #5
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That would be anough to stop me up for a month.....Looks good Chuck!!
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Old 01-07-2009, 10:57 PM   #6
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I did a cheese smoke a couple weeks back and posted on another board .. might as well throw 'it up here too

Read on another board a tip to keep below 90F or the cheese will 'sweat' this is supposed to be fat rending. I'm no expert but the advice has worked for me. I'm still eating vac packed cheese I smoked in 2007.

Dec 14 2008

Dang, it was -15F here today but the cheese smoke had to happen. I opnened it Thursday, had to cancel. Wasn't leaving it open in the fridge another day.

So this is the coldest ambient I've done a cheese smoke in. I found myself in the weird position of wanting to make sure I ran a big enough fire to keep it at least 70F in there.

I made a little larger fire than usual. Assembled, added a few (half a handful) of apple chips, set vents and watched. 3 bottom vents set like in the picture below.

In 20 minutes hit max dome temp of 87F then a slow decrease over the next 90 minutes down to 50F. I added another half handful of apple chips about every 30 minutes. I cracked the door for a bit at 90 minutes to wake the fire up a bit and get back to temp.

Smoked it for 2 hours. I let it sit a month before I start eating it, the smoke mellows.



This Year's:




4 Left From Last Year:




Maybe Tomorrow:




Balderson 2 Year Aged White Cheddar:




Not Fair:




Frosty, Brinkmann Near Full of Ice:




On Parchment:




The Fire:




Just add Smoke:




Top Vent:




Bottom Vent:




Done:




Wrapped Up:

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Old 01-08-2009, 06:13 AM   #7
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Chuck after a few days the smoke flavor will mellow
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Old 01-08-2009, 07:52 AM   #8
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leaving it about a month before eating works for me.
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Old 01-08-2009, 02:42 PM   #9
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Quote:
Originally Posted by wittdog
Chuck after a few days the smoke flavor will mellow
What?
Even if it does mellow...why should we chuck it? I'd keep it.

kidding...I crack myself up sometimes.... (sip).
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