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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads or paid placements. These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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Cold Smoke Cheese

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  • Karon Adams
    Charter Member
    • Feb 2015
    • 1506
    • Chattanooga TN
    • Karon Adams
      Consort of the Flame
      Cooking is a Sacred Endeavour
      Big Poppa's Drum conversion
      Maverick wireless meat & grill thermometers
      Thermopen Instant Read Thermometer
      Pit IQ blower

    Top | #1

    Cold Smoke Cheese

    I like smoked cheese. I have been trying a little here and there but not a lot. I have not done anything large. but, I'd love to do so. here's my question:

    How deeps will the smoke penetrate cheese? If you bought a large piece, how thick would you want to cut it? would you want it to be thin enough that the smoke would completely penetrate or would you prefer to have a layer of smoke and a part of the cheese remaining unsmoked?

    What would you all think would be the ideal thickness for cheese smoked your way and why?
  • HouseHomey
    Club Member
    • May 2016
    • 4129
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Slow n Sear
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
      Sous vide machine
      Kitchen Aid
      Meat grinder
      sausage stuffer
      5 Crock Pots
      Akootrimonts
      Two chimneys (was 3 but rivets finally popped, down to 1)
      cast iron pans,
      Dutch ovens
      Signals 4 probe, thermapens, chef alarms, thermapop and maverick T-732 and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
      KBB
      A 7 year old princess foster child
      Patience and patio furniture
      Lots of ice cubes
      "Baby Girl" The cat

      Erik S.

    Top | #2
    I don't know. I was wondering ever since Steve B did the pepperjack. I'm thinking about that.

    steve????

    Comment

    • texastweeter
      Club Member
      • Jul 2017
      • 1967
      • Republic of Texas

      Top | #3
      I smoke entire 2lb blocks and smoke gets all the way to the middle, assuming you rest it at room temperature for a bet, then let it hang out for at least a week in the fridge. I usually use a pinapplejuice can, 3 charcoal brickettes and a bunch of fruit wood (cherry or apple), but this year i have an amazinmaze and an amazin tube i plan to use if i can ever find a non HUGE bag of pellets for them as this is my only application for it. I rest at room temperature about 12 hours after smoking, and then in the fridge in a ziplock bag with all the air remived for at least a week. I have noticed that softer cheeses (muenster, jack and such) take the smoke more than hard cheeses (extra sharp new your cheddar or god forbid the Italians hang me, parmesiano reggiano...try it, its fantastic).

      Comment

      • Steve B
        Club Member
        • Jun 2016
        • 2635
        • Rockland county New York
        • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
          Yoke Up custom charcoal basket and a Grill Wraps cover.

          22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

          Napoleon gas grill (soon to go bye bye) rotting out.

          1 maverick et-733 digital thermometer - black
          1 maverick et-733 - gray
          1 new standard grilling remote digital thermometer
          1 thermoworks thermopen mk4 - red
          1 thermoworks thermopop - red

          Pre Miala flavor injector
          taylor digital scale
          TSM meat grinder
          chefs choice food slicer
          cuisinhart food processor
          food saver vacuum sealer
          TSM harvest food dehydrator

        Top | #4
        I can’t attest to cold smoking cheese. The experiment I did was blending 2 cheeses. SVing them. Which I have to do again cause it turned out pretty good.
        My brother on the other hand has smoked cheese several times. I don’t know what and how he does it and you can’t ask him here cause he’s a cheap SOB and won’t join the pit. Great guy, just stingy.
        But I keep working on him.

        Comment

        • Dusty
          Club Member
          • Apr 2016
          • 130

          Top | #5
          I use the amazin smoking tube on my Weber Genesis with the burners off. I don’t think the smoke penetrates very deep but when it does it is concentrated. I take the end cuts when slicing and reserve those for flavoring soups, stews and sauces. Time and temperature are more of a factor to how smoky the end product will be. It took me about five or six test runs to get the flavor profile I was looking for.

          Comment

          • HorseDoctor
            Charter Member
            • Sep 2014
            • 1150
            • Central Iowa

            Top | #6
            I too use the Amazin smoke tube, either in me COS or BGE depending on how much I'm doing. I cut cheeses so the thickest part is less than 2". Usually go 2-4 hours of smoke, maybe more if the ambient temp is really low. Did some just before Christmas (at below freezing temps) that might have been 5-6 hours. Key is to vac-pac (or zip loc) it and put it in fridge for at least a couple weeks for the smoke to redistribute or mellow. Fresh off the smoker the outside can be pretty bitter. The smoke seems to penetrate with time which makes the interior more smokey and the exterior much more mellow. Enjoy!

            Comment

            • Attjack
              Club Member
              • Aug 2017
              • 3276
              • Primo XL
                Weber 26"
                Weber 22"
                Weber 22"
                Weber 18"
                Weber Jumbo Joe
                Weber Green Smokey Joe (Thanks, Mr. Bones!)
                Weber Smokey Joe
                Orion Smoker

                DigiQ DX2
                Slow 'N Sear XL
                Arteflame 26.75" Insert

                Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
                - With Rear Infrared Burner
                - With Infrared Sear Burner
                - With Rotisserie
                Empava 2 Burner Gas Cooktop
                Weber Spirit 210
                - With Grillgrates
                ​​​​​​​ - With Rotisserie
                Weber Q2200

                Blackstone Pizza Oven

                Portable propane burners (3)
                Propane turkey Fryer

                Fire pit grill

              Top | #7
              I cut my blocks 1.5" - 2" thick and feel the smok penetrates completely though the flavor is obviously stronger on the outside than the center.

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              Comment

              • Dr ROK
                Charter Member
                • Dec 2014
                • 1402
                • Morrill, Nebraska
                • Retired high school teacher and principal
                  Dr ROK - Rider of Kawasaki &/or rock and roll fan
                  Yoder 640 on Husker themed comp cart
                  Cookshack Smokette smoker
                  Antique refrigerator smoker
                  Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
                  Rec Tec Mini Portable Tailgater w/ GrillGrates
                  Plenty of GrillGrates
                  Uuni wood pellet oven, first generation
                  Roccbox Pizza Oven
                  Meater Block
                  "Go Big Red" Thermopen instant read thermometer
                  Ultrafast instant read thermometer
                  CDN quick read thermometer
                  Maverick ET-732 thermometer
                  Maverick ET-735 thermometer
                  Tru-Temp wireless thermometer
                  Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

                  Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

                Top | #8
                Here are my notes from last January that I copied and pasted from evernote:

                "1-27-17 Used pecan pellets from bbqdelight. Smoked with amazintube for two hours in unplugged rec tec. Smoked pepper jack, cheddar, and gouda. Some of the cheddar actually started softening. Must have been too close to the amazentube. Outside temp was around 30º. When time was up, I did not dry off cheese before adding to ziplocks and putting in fridge overnight to cool.

                2-10-17 Vacuum sealed cheese and put in fridge. Put all chunks of same flavor in one large bag with excess bag on top of each bag, so I can open and take some out and then reseal. Intial taste is strong smoke flavor.

                If it doesn’t mellow with age, may want to try 1.75 hours next time."

                It did mellow with age and was perfect for my preference, which is a fairly strong smoke flavor. If you like it milder, decrease amount of time in the smoke. Key factor is to let the cheese age for a considerable time to allow the harshness of the smoke to mellow. I like to vacuum seal it and let it set for at least a month.

                This post has made me want some smoked cheese, so I'm heading downstairs to grab a pack of the smoked gouda. It's all i have left from the aforementioned smoke and a years aging should have done it wonders!
                Last edited by Dr ROK; January 9th, 2018, 11:50 AM.

                Comment

                • CandySueQ
                  Moderator
                  • Jul 2014
                  • 1620
                  • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

                  Top | #9
                  Me too! In cold weather, I'd start 7 briquettes in the Weber Kettle. Make two foil packets with orange pellets. Put blocks of sharp white cheddar on a piece of foil on the opposite side of the briquettes. Position exhaust right above the cheese. Smoke up the first packet of pellets. Take out grill, flip cheese bottom to top, load up second foil packet and smoke up again. This process takes maybe 30-40 minutes. Seal cheese and don't taste it for a week. Good stuff!

                  Comment

                  • texastweeter
                    Club Member
                    • Jul 2017
                    • 1967
                    • Republic of Texas

                    Top | #10
                    8lbs of cheese in the smoker right now with some onions, garlic, tomatoes, cilantro, jalapeno, and lime that is destined to be smoked salsa. I have 4 lbs of cheddar, and 4 lbs of full fat motz, as that is two of the cheeses in my bacon smoked mac and triple cheese. This is my first cold smoke with the amazin tube and Applewood pellets. I usually use a 3 charcoal briquettes, a coffee or pineapple juice can and a bunch of apple wood chips.

                    Comment

                    Announcement

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                    Meat-Up in Memphis 2020

                    Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
                    See more
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                    About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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