Smoking cheese - Page 3 - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-29-2009, 09:53 AM   #21
God O'Que
 
Unity's Avatar


 
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
Cool. Welcome, Old Dave.

--John
__________________

__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
Unity is offline   Reply With Quote
Old 03-29-2009, 10:17 AM   #22
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Welcome Old Dave! I've heard about you.
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 04-07-2009, 08:52 AM   #23
Rag
BBQ Centralite
 
Rag's Avatar


 
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
OK, did another cheese smoke. I put chedar and montery jack in the Meadow Creek off-set. I used 7 charcoal bricketts in the fire box with a small length of apple wood laid on top (wrist size).
The chamber temp never went above 80*. Light smoke for maybe 90 minutes.
The smoke taste was light, but had a bitter bite to it. It sucks. I think I'll give up on this project.
__________________
Sleeps till done
Gasser
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
Rag is offline   Reply With Quote
Old 04-07-2009, 09:50 AM   #24
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Quote:
Originally Posted by Rag
OK, did another cheese smoke. I put chedar and montery jack in the Meadow Creek off-set. I used 7 charcoal bricketts in the fire box with a small length of apple wood laid on top (wrist size).
The chamber temp never went above 80*. Light smoke for maybe 90 minutes.
The smoke taste was light, but had a bitter bite to it. It sucks. I think I'll give up on this project.
I was told that ya can't smoke cheese in a off-set stick burner. True? I think not. But it would take allot of skill. (just thinking) to get a clean burn at such a low temp. I use a GODSM box with a electric burner in it. Works okay for me. Electric burner works good for sausage in that unit too. Might try to pre burn your wood next time. (if there is a next time) I use a mix of saw dust to do mine also. Just can't help but think your not getting complete combustion. Just a thought. Please correct me if wrong.

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 04-07-2009, 04:30 PM   #25
Rag
BBQ Centralite
 
Rag's Avatar


 
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
I'm gonna buy my smoked cheese from now on.
__________________
Sleeps till done
Gasser
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
Rag is offline   Reply With Quote
Old 04-07-2009, 04:53 PM   #26
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Quote:
Originally Posted by Rag
I'm gonna buy my smoked cheese from now on.
I like hash too. Oh wrong cheese. Sorry it didn't work out for you Ron. When I first started it was frustrating too. But since I went to a electric burner, things have been fine. It's hard to keep a clean low heat when doing cheese or sausage. That's why I go electric now. Work smarter, not harder. That's trouble for me. Witt may have some input. Old Dave has some valuable info also.

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 04-07-2009, 05:23 PM   #27
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Hey Old Dave welcome. Course I'm way to busy to mess with smoking cheese..but will vote for them who say to use a one eyed Wally World hot plate with a pie pan on top. Put a chunk of wood in the pan..shut the door and come back later. Like the man say use a cardboard box if you wanna. That is the best way to cold smoke just about anythang I can think of. Make sure your wood got bark on it that is where the flavor is at cept on peecan and maybe hickory where the best flavor of the tree is in the nutshells.

bigwheel
__________________

bigwheel 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 04:04 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, vBulletin Solutions, Inc.