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Old 03-26-2009, 07:23 AM   #11
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Fred, I'm mailing your MABA mem pack today. Good to see ya here.
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Old 03-26-2009, 08:09 AM   #12
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what about using some smokinlicious dust?
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Old 03-26-2009, 11:52 AM   #13
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Smokin' Dust works for cheese, but I've found it's better if the flavouring agents in the dust have faded somewhat. It is, afterall, hardwood sawdust.

Cheesecloth will make a difference in producing a tidier taste, as will using less wood product. It really does take only a small amount to get the job done with cheese.

A bigger cooker makes it easier to keep the smoke clean, and the temperature low enough to get a good end product.

Speaking of smoked cheese . . . sounds like a good plan for today!
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Old 03-26-2009, 09:14 PM   #14
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Quote:
Originally Posted by Adrienne
Smokin' Dust works for cheese, but I've found it's better if the flavouring agents in the dust have faded somewhat. It is, afterall, hardwood sawdust.

Cheesecloth will make a difference in producing a tidier taste, as will using less wood product. It really does take only a small amount to get the job done with cheese.

A bigger cooker makes it easier to keep the smoke clean, and the temperature low enough to get a good end product.

Speaking of smoked cheese . . . sounds like a good plan for today!
Spoken from someone who knows how to cut the cheese.
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Old 03-27-2009, 05:30 AM   #15
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Originally Posted by wittdog
…I’ve seen on other forums where people have used sodering irons as a heat source for the wood…..
I've done the soldering iron smoker with pretty good results. It does sound a little hokey but it works.
I like to use hickory apple with the apple being about 75%
apple/maple is good too.
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Old 03-27-2009, 08:55 AM   #16
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Quote:
Originally Posted by DanMcG
Quote:
Originally Posted by wittdog
…I’ve seen on other forums where people have used sodering irons as a heat source for the wood…..
I've done the soldering iron smoker with pretty good results. It does sound a little hokey but it works.
I like to use hickory apple with the apple being about 75%
apple/maple is good too.
apple/maple is yummy
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Old 03-27-2009, 08:55 AM   #17
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Quote:
Originally Posted by Uncle Bubba
Quote:
Originally Posted by Adrienne
Smokin' Dust works for cheese, but I've found it's better if the flavouring agents in the dust have faded somewhat. It is, afterall, hardwood sawdust.

Cheesecloth will make a difference in producing a tidier taste, as will using less wood product. It really does take only a small amount to get the job done with cheese.

A bigger cooker makes it easier to keep the smoke clean, and the temperature low enough to get a good end product.

Speaking of smoked cheese . . . sounds like a good plan for today!
Spoken from someone who knows how to cut the cheese.
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Old 03-29-2009, 04:31 AM   #18
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Smoking Cheese

I think smoking cheese is a very simple task and can be done on about any cooker or even under a large cardboard box. It is easier to smoke it in the Winter but with a few tips and tricks, can be done in the heat of the Summer.

The cheese doesn't need heat....only smoke and it really doesn't take much as most cheese can be smoked in less than two hours.



I am prepping this cheese for smoking in one of my Backwoods smokers.



On the smoker.



Done and vacuumed sealed for the fridge.

Great stuff!!

You can find more information on methods, the different cookers I use for this treat, and tips for smoking this wonderful appetizer at my site.

http://olddavespo-farm.blogspot.com/sea ... g%20Cheese

This is my first post on this forum so I hope it comes out as expected. I have followed the forum for about a year but just never got signed up.
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Old 03-29-2009, 07:58 AM   #19
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Nice site oldDave...nice to have you on the fourm
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Old 03-29-2009, 10:42 AM   #20
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Great stuff on your site, Dave......thanks.
Did you mention smoking baking? Whats that?
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