Smokin Some Cheese - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-23-2010, 07:04 PM   #1
Graduate of BBQ Central
 
BeeRich's Avatar


 
Join Date: May 2009
Location: Toronto, Canada
Posts: 581
Smokin Some Cheese

A friend of a friend sent through some notes on his cheese smoking experience. So I thought I'd try it.

- Keep the cheese mild
- Keep temps low
- Small amount of charcoal
- I used Apple & Cherry to smoke
- Smoked less than 1 hour
- Temp got up to 60°C in WSM and cheese started to sweat and lose composure
- Shoved into fridge to solidify up
- I cut the cheese many times. Then I sliced the cheese to increase surface area.
- Stood on end to get surface area into smoke movement

Tasting some of it now. Tastes like smoked cheese. Much better flavour than the store bought kak. Big smoke flavour, but a nice cheese ending. This would be absolutely excellent on a burger or in some kind of chicken wrap thingy. Although not as pretty as when I cut the cheese, the pieces do show some uptake of smoke. Best used either sliced after this or melted/incorporated into something.

Actually, this stuff is really good. Really really good. (Ok, so pics are in reverse order, you catch my whiff)
Attached Thumbnails
Click image for larger version

Name:	1.jpg
Views:	355
Size:	1.46 MB
ID:	3838   Click image for larger version

Name:	2.jpg
Views:	364
Size:	1.25 MB
ID:	3839   Click image for larger version

Name:	3.jpg
Views:	363
Size:	1.18 MB
ID:	3840  

Click image for larger version

Name:	4.jpg
Views:	363
Size:	1.29 MB
ID:	3841   Click image for larger version

Name:	5.jpg
Views:	361
Size:	1.10 MB
ID:	3842  
__________________

__________________
- BeeRich in Toronto
- Brewer, smoker, lover
- http://www.youtube.com/beerich33
- Napoleon Prestige II 450 RBI Infrared Natural Gas, WSM 18"
BeeRich is offline   Reply With Quote
Old 04-23-2010, 10:10 PM   #2
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Re: Smokin Some Cheese

Great cheese. We love smoked cheese. I'm lucky I can get most any cheese from the factory up the road from me. Just like sausage, you can't buy that in the store or market.
Bet it was fun. Enjoy.

Pigs
__________________

__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 04-23-2010, 10:11 PM   #3
Graduate of BBQ Central
 
BeeRich's Avatar


 
Join Date: May 2009
Location: Toronto, Canada
Posts: 581
Re: Smokin Some Cheese

I found mine much smokier than with any commercial smoked cheese I have tried.
__________________
- BeeRich in Toronto
- Brewer, smoker, lover
- http://www.youtube.com/beerich33
- Napoleon Prestige II 450 RBI Infrared Natural Gas, WSM 18"
BeeRich is offline   Reply With Quote
Old 04-23-2010, 10:15 PM   #4
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Re: Smokin Some Cheese

Quote:
Originally Posted by BeeRich
I found mine much smokier than with any commercial smoked cheese I have tried.
That's because they use liquid smoke. after doing the real deal,would you buy smoked cheese? Now that you can make your own? Hammer down with homemade

Pigs
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 04-23-2010, 10:27 PM   #5
Graduate of BBQ Central
 
BeeRich's Avatar


 
Join Date: May 2009
Location: Toronto, Canada
Posts: 581
Re: Smokin Some Cheese

OMG. That's like using liquid pork.
__________________
- BeeRich in Toronto
- Brewer, smoker, lover
- http://www.youtube.com/beerich33
- Napoleon Prestige II 450 RBI Infrared Natural Gas, WSM 18"
BeeRich is offline   Reply With Quote
Old 04-23-2010, 11:04 PM   #6
Saint O'Que
 
Tri Tip's Avatar


 
Join Date: Jan 2010
Location: Costa Mesa CA
Posts: 1,251
Re: Smokin Some Cheese

"Temp got up to 60°C "
UUUMM???? in American?

P.S. looks amazing. I'm next. I heard to leave it on out on the counter for an hour to let it hit room temp and dry out a bit?
Tri Tip is offline   Reply With Quote
Old 04-24-2010, 12:20 AM   #7
Wizard of Que
 
Smokey Lew's Avatar


 
Join Date: Jan 2010
Location: Southern California - Riverside
Posts: 1,502
Re: Smokin Some Cheese

Good looking project. I heard that you can put a soldering iron that hasn't been used to solder anything into a can of charcoal for heat in your WSM and that's all you need for smoking cheese. What did you do to set up the fire to keep it at 125 degrees?
__________________
Smokey Lew
Riverside, California
WSM 22.5"
Weber Performer, black

http://chaneysgrills.com/index.html
Smokey Lew is offline   Reply With Quote
Old 04-24-2010, 01:48 AM   #8
Graduate of BBQ Central
 
BeeRich's Avatar


 
Join Date: May 2009
Location: Toronto, Canada
Posts: 581
Re: Smokin Some Cheese

I shoved it in my fridge for 30 minutes. It's excellent stuff.

60°C = 140 Furlongs. US should move to Metric. Makes things so much easier.
__________________
- BeeRich in Toronto
- Brewer, smoker, lover
- http://www.youtube.com/beerich33
- Napoleon Prestige II 450 RBI Infrared Natural Gas, WSM 18"
BeeRich is offline   Reply With Quote
Old 04-24-2010, 01:51 AM   #9
Graduate of BBQ Central
 
BeeRich's Avatar


 
Join Date: May 2009
Location: Toronto, Canada
Posts: 581
Re: Smokin Some Cheese

I bought a gun-trigger propane canister attachment which works like a charm. I actually pulled the remnants out of my last big 23 pound pork butts smoke (second addition) and used those pieces in the front, where I always have my single bottom vent. I soaked some chips and drained them well. I put the chips on the charcoal and lit it through the open vent until she was just lit. I had maybe 4 cups of charcoal? The majority of the charcoal grate was empty.

The goal was to make smoke and not heat. I could have used maybe two handfuls of charcoal instead of how much I did. I should take pictures next time. Lump works great.
__________________
- BeeRich in Toronto
- Brewer, smoker, lover
- http://www.youtube.com/beerich33
- Napoleon Prestige II 450 RBI Infrared Natural Gas, WSM 18"
BeeRich is offline   Reply With Quote
Old 04-24-2010, 07:22 PM   #10
Moderator
 
bbquzz's Avatar
 
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
Re: Smokin Some Cheese

Tried some on my WSM, tough to keep the temp <90° F. I used three briquettes and one lump of wood on a cool day and it still got too hot. The cheese like you said was very good.
__________________

__________________
Buzz Price
• WSM 18.5 • WSM 22.5 • Performers, Black & Green • Q 300 Gasser
• KCBS Certified Judge #53267
bbquzz is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:33 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.