Smoking cheese - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-17-2009, 08:48 AM   #1
Rag
BBQ Centralite
 
Rag's Avatar


 
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
Smoking cheese

Smoked some cheddar cheese yesterday. Used the electric sausage smoker. The chips didn't smoke much at lower temp. Jacked the temp for a couple of minutes to 'red' up the burner and put out some smoke, then turned it down.
Tasted like it was smoked over a trash fire. Used cherry chips. Unimpressed.
__________________

__________________
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 03-17-2009, 09:30 AM   #2
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Just one of those things ya got to learn and figure out. Any thing is easy if you know how. We do some every year to last us threw the winter.

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 03-17-2009, 10:06 AM   #3
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
How long did you smoke it....how dirty was the smoke? What temp did you smoke it at? Did the higher temps make the cheese sweat? Did you wrap the cheese in cheese cloth?


Let it sit in the fridge for a few days for the smoke flavor to mellow some and then try it..
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 03-17-2009, 11:03 AM   #4
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Its the cheery wood. That stuff would gag a gut wagon maggot. Its designed for building furniture and eating cheerys etc. Not for cooking.

bigwheel
bigwheel is offline   Reply With Quote
Old 03-17-2009, 06:28 PM   #5
Rag
BBQ Centralite
 
Rag's Avatar


 
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
It tastes a little better today. Temp never got over 110*, yes, it sweated and smoke is smoke....dirty/clean....it was smoke.
__________________
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 03-17-2009, 06:47 PM   #6
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Quote:
Originally Posted by Rag
It tastes a little better today. Temp never got over 110*, yes, it sweated and smoke is smoke....dirty/clean....it was smoke.
dirty/clean big difference with different types of stuff
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 03-18-2009, 06:52 AM   #7
Rag
BBQ Centralite
 
Rag's Avatar


 
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
Well, tastes like I had dirty smoke. Not sure how to control that on an electric burner. Maybe saw dust?
__________________
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 03-18-2009, 07:13 AM   #8
God O'Que
 
Uncle Bubba's Avatar


 
Join Date: Feb 2005
Location: Boardman, Ohio
Posts: 2,689
Preheat it on you gasser first then put it in. Also, use about a third of the wood you did. Doesn't take much. You might actually try it on your bigger pit. I never liked smoked cheese out of an electric. My big mobile is great for cold smoking. Put it in the upright and start a small fire. Low heat and controlled smoke...works great.
__________________
Uncle Bubba

"I'd rather be dead in my skin than be a fan of a Redskin."
Uncle Bubba is offline   Reply With Quote
Old 03-18-2009, 08:52 AM   #9
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Saw dust would do the trick a little better…the problem with the small smokehouse…is temp…getting the dust to burn without raising the temp to much…I’ve seen on other forums where people have used sodering irons as a heat source for the wood…..Cheese doesn’t need a lot of smoke to get smokey..wrapping it in cheese cloth helps to filter out some of the impurities from the smoke as well
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 03-25-2009, 09:49 PM   #10
BBQ NOOB
 
SmokinGuitarPlayer's Avatar
 
Join Date: Jul 2008
Location: Shillington, Pennsylvania
Posts: 10
smoking cheese

I tried every wood type ..settled on pecan .. must more mellow but still good flavor ..
__________________
Visit our BBQ Showroom in Beautiful Downtown Shillington, Pa. or check us out online at www.fredsmusicandbbq.com
SmokinGuitarPlayer is offline   Reply With Quote
Old 03-26-2009, 06:23 AM   #11
Rag
BBQ Centralite
 
Rag's Avatar


 
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
Fred, I'm mailing your MABA mem pack today. Good to see ya here.
__________________
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 03-26-2009, 07:09 AM   #12
BBQ Centralite
 
Diva Q's Avatar


 
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
what about using some smokinlicious dust?
__________________
________________________________________

www.DivaQ.ca

Life is too short for bad BBQ

Generously sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
Diva Q is offline   Reply With Quote
Old 03-26-2009, 10:52 AM   #13
Cooker
 
Adrienne's Avatar


 
Join Date: Oct 2006
Posts: 291
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!
__________________
Ontario's First Female Pit Boss
Adrienne is offline   Reply With Quote
Old 03-26-2009, 08:14 PM   #14
God O'Que
 
Uncle Bubba's Avatar


 
Join Date: Feb 2005
Location: Boardman, Ohio
Posts: 2,689
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.
__________________
Uncle Bubba

"I'd rather be dead in my skin than be a fan of a Redskin."
Uncle Bubba is offline   Reply With Quote
Old 03-27-2009, 04:30 AM   #15
BBQ NOOB
 
Join Date: Mar 2009
Location: Central NY
Posts: 3
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.
DanMcG is offline   Reply With Quote
Old 03-27-2009, 07:55 AM   #16
Cooker
 
Adrienne's Avatar


 
Join Date: Oct 2006
Posts: 291
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
__________________
Ontario's First Female Pit Boss
Adrienne is offline   Reply With Quote
Old 03-27-2009, 07:55 AM   #17
Cooker
 
Adrienne's Avatar


 
Join Date: Oct 2006
Posts: 291
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.
__________________
Ontario's First Female Pit Boss
Adrienne is offline   Reply With Quote
Old 03-29-2009, 03:31 AM   #18
Cooker


 
Join Date: Mar 2009
Location: Indiana
Posts: 271
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.
__________________
Old Dave
Ribs & Bibs Competition Cooking Team
Website: http://olddavespo-farm.blogspot.com
Old Dave is offline   Reply With Quote
Old 03-29-2009, 06:58 AM   #19
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Nice site oldDave...nice to have you on the fourm
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 03-29-2009, 09:42 AM   #20
Rag
BBQ Centralite
 
Rag's Avatar


 
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
Great stuff on your site, Dave......thanks.
Did you mention smoking baking? Whats that?
__________________

__________________
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
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 05:27 AM.


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