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-   -   Smoking cheese (http://www.bbq-4-u.com/forum/f9/smoking-cheese-15520.html)

Rag 03-17-2009 09:48 AM

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.

Pigs On The Wing BBQ 03-17-2009 10:30 AM

Just one of those things ya got to learn and figure out. Any thing is easy if you know how. :wink: We do some every year to last us threw the winter.

Pigs

wittdog 03-17-2009 11:06 AM

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..

bigwheel 03-17-2009 12:03 PM

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

Rag 03-17-2009 07:28 PM

It tastes a little better today. Temp never got over 110*, yes, it sweated and smoke is smoke....dirty/clean....it was smoke. :roll:

wittdog 03-17-2009 07:47 PM

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. :roll:

dirty/clean big difference with different types of stuff :wink:

Rag 03-18-2009 07:52 AM

Well, tastes like I had dirty smoke. Not sure how to control that on an electric burner. Maybe saw dust?

Uncle Bubba 03-18-2009 08:13 AM

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.

wittdog 03-18-2009 09:52 AM

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

SmokinGuitarPlayer 03-25-2009 10:49 PM

smoking cheese
 
I tried every wood type ..settled on pecan .. must more mellow but still good flavor ..


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