Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Smoked Cheese

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Smoked Cheese

    Anyone want to advice me how to smoke cheese without melting it. My wife would be very happy since she is the real cheese lover. Especially smoked cheese.

    #2
    Here's a little info from the cookshack forum. It's based on using a cookshack (electric smoker) with a baffle to block the heat, but there may be some mods you could use with your WSM. I recently did some cheddar, colby jack, mozzarella and welsh cheese. I've eaten some of it, but the rest has been vacuum sealed and aging to mellow the sharpness of the initial smoke. From what I've read it's best to give it a couple weeks to age/mellow.

    I used the following process: I put a cake pan full of ice on top of my baffle. Put the cheese on the racks above the baffle and used about 2 cups of hickory pellets. Turned smoker on for 15 minutes and then shut it off. Let set for an hour and repeated the process. After the second smoke I put the cheese in ziplock and threw in the crisper drawer. Left it there for a week and then vacuum sealed.

    Here's a recent post on the pit:

    http://pitmaster.amazingribs.com/for...-smoked-cheese

    Here's a little info from the cookshack forum. It's based on using a cookshack (electric smoker) with a baffle to block the heat, but there may be some mods you could use with your WSM.

    https://www.evernote.com/l/AEhUhswwn...it8uSdGkQVVsHk

    Here's some additional info from the cookshack forum:


    https://www.evernote.com/l/AEjnN9if6...54Fd_DEjCwUjf8
    Last edited by Dr ROK; February 8, 2015, 07:36 PM.

    Comment


      #3
      I would do it in winter, keep it 40 degrees or thereabouts. Enough to make smoke but not heat. If you were to use your kettle or WSM, us an AMAZEN smoker tube and sawdust or pellets, or even a couple briquets and some chips.

      Comment


        #4
        I love to smoke cheese. The best thing I have ever used for this purpose is a little chief smoker. The trick is to use the box it comes in, set the racks on top of the smoker, and place the box over the racks. It works like a charm no matter what the temperature is. One caveat however, is that if it is below 10F, you can just use the smoker normally, as they don't hold the heat well in real cold weather. Luhr Jensen makes an insulating blanket for cold weather, so the company knows this situation well. In fact, I learned the "box trick" from their literature. For fish, cheese, nuts, barley malt(I home-brew too!), they are unsurpassed for ease of use. For less than a hundred bucks, they always have a place in my cooking.

        Comment


          #5
          When I smoke cheese I first place it in the freezer to get a good chill on it then I put a small cast iron pan inside my cooking chamber with a small amount of briquettes and place a foil pouch with bbqrs delight smoking pellets on it to get the smoke, the fire is so small that it doesn't produce much heat.

          Comment


            #6
            Thanks, I knew I could count on folks here. Plenty for me to digest.

            Comment

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            Rubs Promo

            Spotlight

            These are not ads or paid placements. These are some of our favorite tools and toys.

            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.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


            Grilla Pellet Smoker proves good things come in small packages

            We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
            Click here for our review on this unique smoker


            The Cool Kettle With The Hinged Hood We Always Wanted


            Napoleon’s 22″ Pro Cart 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 22″ Pro Cart a viable alternative.

            Click here for more about what makes this grill special


            Groundbreaking Hybrid Thermometer!

            Thermapen One Instant Read Thermometer

            The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

            Click here to read our comprehensive Platinum Medal review


            Compact Powerful Sear Machine For Your Next Tailgater


            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


            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


            This is the first propane smoker with a thermostat, making 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


            GrillGrates Take Gas Grills To The Infrared†Zone


            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily 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.

            Click here for more about what makes these grates so special

             

            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.