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Old 04-21-2006, 06:11 PM   #1
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Smoking Cheese

Well I’m trying Puffs Smoked Cheese. I put the cheese in the Freezer for about an hour. I grabbed a couple of lit coals from what was left after I grilled some steaks. I put the coals in the firebox and put a stainless steel bowl full of hickory sawdust on top of that. I also placed a heavy cast iron skillet on top of my firebox. (After Allison’s thread about cooking on top of the firebox I have done some experimenting. And found that a pan on top of the firebox, at least one my size tends to conduct a lot of heat.) I was hoping that the heat would transfer to the cast iron and I would have cooler smoke. Its working the temp in the cooking chamber is at 100* and the outside temp in Buff. Is 70-80*. Ideally I would have liked to get the chamber below 90* but considering the outside air temp I’m happy with my results so far. I think I’m going to smoke it for about an hour and then pull the cheese off.
Does anyone know the temp that cheese melts at? The question is for another project.
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Old 04-21-2006, 06:27 PM   #2
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When I have smoked cheese in the past, I made an open top bed for it out of foil. It melts but stays all together in the foil box. When it comes off the smoker you can use it melted as a dip or cool it and slice and serve as you normaly would!
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Old 04-21-2006, 06:38 PM   #3
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I think I read over at TVWB cheese will start to sweat above 90º. Oil starts coming out and ya want to avoid that.
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Old 04-21-2006, 06:38 PM   #4
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Thanks Nick, but I'm not trying to melt the cheese. That would make for good Nachos. In my other project I want to stuff it in a sausage and then smoke it withot it runing out. Ihere are some picks of the cheese I smoked today. It's hard to light but man it's some good stuff.........
http://img174.imageshack.us/slideshow/p ... 25dip.smil
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Swine so fine it's Criminal

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Old 04-21-2006, 06:41 PM   #5
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Looks good wittdog!
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Old 04-21-2006, 07:57 PM   #6
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[quote="wittdog"]Thanks Nick, but I'm not trying to melt the cheese. That would make for good Nachos. In my other project I want to stuff it in a sausage and then smoke it withot it runing out. Ihere are some picks of the cheese I smoked today. It's hard to light but man it's some good stuff.........
http://img174.imageshack.us/slideshow/p ... 25dip.smil[/quote
I just melted a hunk of sharp cheddar right into the bottom of the chamber #-o
Must be the Bud Lights #-o
I still can't light it, damn :-X
Loks good bro
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Old 04-21-2006, 08:08 PM   #7
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Quote:
Originally Posted by Puff
Quote:
Originally Posted by wittdog
Thanks Nick, but I'm not trying to melt the cheese. That would make for good Nachos. In my other project I want to stuff it in a sausage and then smoke it withot it runing out. Ihere are some picks of the cheese I smoked today. It's hard to light but man it's some good stuff.........
http://img174.imageshack.us/slideshow/p ... 25dip.smil[/quote
I just melted a hunk of sharp cheddar right into the bottom of the chamber #-o
Must be the Bud Lights #-o
I still can't light it, damn :-X
Loks good bro
Does that now make you Burnt Cheese Dude? Oh well look at it as a learning experiece. It could have been worse it could be Limburger. On the bright side-if the drip pan was in you could make gravy cheese fries.
Thanks for your help. I mean that I really do.
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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!!!!!!!!
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Old 04-21-2006, 08:14 PM   #8
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Quote:
Originally Posted by wittdog
Quote:
Originally Posted by Puff
Quote:
Originally Posted by wittdog
Thanks Nick, but I'm not trying to melt the cheese. That would make for good Nachos. In my other project I want to stuff it in a sausage and then smoke it withot it runing out. Ihere are some picks of the cheese I smoked today. It's hard to light but man it's some good stuff.........
http://img174.imageshack.us/slideshow/p ... 25dip.smil[/quote
I just melted a hunk of sharp cheddar right into the bottom of the chamber #-o
Must be the Bud Lights #-o
I still can't light it, damn :-X
Loks good bro
Does that now make you Burnt Cheese Dude? Oh well look at it as a learning experiece. It could have been worse it could be Limburger. On the bright side-if the drip pan was in you could make gravy cheese fries.
Thanks for your help. I mean that I really do.
Bud Light count :dunno:
Gravy info needed at other post 8-[
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Old 04-21-2006, 09:01 PM   #9
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Looks good, Wittdog!
Way to go, Puff! =D>
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Old 04-21-2006, 09:09 PM   #10
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Looks good, Wittdog!
Way to go, Puff! =D>
#-o
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Old 04-23-2006, 07:19 PM   #11
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You can get high-temp cheese for use in sausage. It's available here.
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Old 05-04-2006, 09:20 AM   #12
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I smoked another batch of cheese yesterday. Sorry guys no pics. But I did manage to keep the pit temp below 85*. No sweating of the cheese. I also used parchment paper under the cheese and that worked well.
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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!!!!!!!!
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Old 05-04-2006, 05:14 PM   #13
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Quote:
Originally Posted by wittdog
I smoked another batch of cheese yesterday. Sorry guys no pics. But I did manage to keep the pit temp below 85*. No sweating of the cheese. I also used parchment paper under the cheese and that worked well.
What does the paper do? 8-[
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Old 05-04-2006, 05:17 PM   #14
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Quote:
Originally Posted by Puff
Quote:
Originally Posted by wittdog
I smoked another batch of cheese yesterday. Sorry guys no pics. But I did manage to keep the pit temp below 85*. No sweating of the cheese. I also used parchment paper under the cheese and that worked well.
What does the paper do? 8-[
It make's it easier to light.

No the paper stops the grill marks from forming. No grease stains on the cheese.
__________________
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!!!!!!!!
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Old 05-04-2006, 05:23 PM   #15
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Quote:
Originally Posted by wittdog
Quote:
Originally Posted by Puff
Quote:
Originally Posted by wittdog
I smoked another batch of cheese yesterday. Sorry guys no pics. But I did manage to keep the pit temp below 85*. No sweating of the cheese. I also used parchment paper under the cheese and that worked well.
What does the paper do? 8-[
It make's it easier to light.

No the paper stops the grill marks from forming. No grease stains on the cheese.
:lmao:
Thanks dog
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