Smoked Cheese??????

[Steel_Toe]

Hey, has any one tryed smoking cheese? If so can you give some advice?

[snook]

I tried it once about 10 years ago. I used a $30 water smoker (still do). I used 3 or 4 briquettes of charcoal (you do not want heat) and put the cheese on a sheet of foil. Lay wood chips on the charcoal. If I remember right I smoked it for about 15 minutes. I found it really hard to gauge the time because cheese absorbs things really quick. For all the time involved to do this I would not try it again when I can run down the street and buy it and I know it’s good. Smoked horseradish cheese can’t be beat. I just didn’t have the patients to smoke cheese cause I couldn’t match the taste of store bought. Just my thoughts. :idea: Ouch that hurt my head.

[Fred]

This should cover the basics /



http://www.virtualweberbullet.com/cheese.html


Apple/Cherry Planks

[PhotoKirk]

Hmmm... smoked Velveeta :shock:

[Woodman]

I tried it once, but my bong got all clogged up, and it choked me like a mother . !!!!! :roll: :wink: :lol: Plus, it kept goin out!

(somebody hadda say it)[/i]

[Bob-BQN]

I've smoked cheese a couple of times. You've really got to keep the temperatures low (4 or 5 briquettes) as I half way melted my first batch. It was still good and I found later that some people put a bowl under their cheese and melt it on purpose to get the smoke flavor all the way through. I've also seen photos of a sandich on the lower grate and the cheese above, when the cheese melts through the grate and onto the sandwich it gets smoked.

Use a light mellow wood. As mentioned before, cheese readily absorbs the flavor. I smoke mine for 30 minutes to an hour though. Try cutting the block of cheese into sections for your first smoke. Take the sections out at 15 to 30 minute intervals and taste test them to see how much smoke flavor you like. If the temperatures get too warm and the cheese begins to sweat, wipe the oils off and drop the temps by cracking the lid open or removing some of the heat source. you want to keep it as cool as possible while still providing smoke. Some even go as far as to fill the water pan with ice.

[Buckeye]

So whut iz a ballpark temp fer smokin cheeze? Iz 125* too high? Do all cheezes absorb smoke tha same or do sum need more or less smoke? :?

[Buckeye]

Nevermind, whut I just axed....I looked at tha webpage Fred suggested (tha virtualbullet site) an got my answers. Shooda looked at it ferst before postin' :roll: .....ok, ok....so I'm padd'n my post kount...so?.... :twisted: :D

[jshively]

I normally do my cheese in a dutch oven. Girlfriend hates it this way but a sneak attack dutch oven means she can't complain.

[jshively]

Nevermind, whut I just axed....I looked at tha webpage Fred suggested (tha virtualbullet site) an got my answers. Shooda looked at it ferst before postin' :roll: .....ok, ok....so I'm padd'n my post kount...so?.... :twisted: :D

Padding is wrong. Like stuffing a bra eventually you are going to find out there is nothing behind that high post count.

I know pot kettle black.

[Buckeye]

I agree JS...but lookin at a padded bra (female inkluded of korse :twisted: ) iz far more fun than lookin at padded posts...woodn't u agree :? 8)

[Buckeye]

I normally do my cheese in a dutch oven. Girlfriend hates it this way but a sneak attack dutch oven means she can't complain.


Pleeze splain tha cheeze in a dutch oven method. I got a 16"er I'm dyin to uz. :shock:

[jshively]

I normally do my cheese in a dutch oven. Girlfriend hates it this way but a sneak attack dutch oven means she can't complain.


Pleeze splain tha cheeze in a dutch oven method. I got a 16"er I'm dyin to uz. :shock:

This was actually a really bad joke.

A dutch oven is when you fart and pull the covers over you and who is ever sleeping next to you.

[Buckeye]

I normally do my cheese in a dutch oven. Girlfriend hates it this way but a sneak attack dutch oven means she can't complain.


Pleeze splain tha cheeze in a dutch oven method. I got a 16"er I'm dyin to uz. :shock:

This was actually a really bad joke.

A dutch oven is when you fart and pull the covers over you and who is ever sleeping next to you.

HAAAAAAAAAA!!!! :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:

[Woodman]

That's a dutch oven? I thought it was a big heavy pan? :oops: :oops: :oops:

[Buckeye]

I been cookin' on one all my life!!!! :lol: :lol:
(wife hates my cookin too :twisted: )

[BigSmoker]

I use my Bradley Smoker with a couple of trays of ice to do the smoked cheese. I like to start with a big chunck of aged white cheddar and apply 1-2 hours of pecan. Temps stay under 100°f. After the smoke wrap in plastic wrap and put in fridge for a least 12 hrs so of course the cheese cools and allows smoke flavor to penetrate. Easy to do and makes a tasty home made mac and cheese.

[Cal_BBQ Pit]

Man, been wondering the same question..now I know......who needs a cookbook!!!! I am convinved that you can find everything you need for cookin these days on the net and HERE!!! 8)


PS: Fred's always got the cool links and info.