Cool Cheese

Discussion in 'Cheese' started by travcoman45, Jan 11, 2010.

  1. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Smoked up some colby jack an motzerella taday. Didn't come out very dark but smells great! It's vac bagged an bloomin in the fridge fer a couple weeks.

    With used ta be cool operatin we can do cheese right now!


  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking cheese, Tip! I haven't tried any yet as I don't think I could get the temp low enough in the Vault.
  3. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Thats the nice thing bout used ta be cool, I can get down to 60° on the thermostat an still smoke cause a the smoke generator.

    Ya know, I bet ya could do it in yer valut, I seen a vid once a feller took a tin can with chips in it an put a higher wattage solderin iron in it to generate smoke, then covered it up with some foil. Looked like it worked real good!
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...

    That is the one thing I don't have a problem with on the Bradley... It works great for cold smoking...
  5. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Hey there Trav, looks good. I am going to try my first cheese this week. I know the temp should not go over 80 degrees? But is there a "minimum" temp that cheese should be smoked at? I was thinking of using my reverse flow with 2-3 coals with large wood chips mixed in. My thinking is, as you know living in Iowa, and here in Mn, that it's cold as hell outside so I would try in my smoker. If the smoke chamber temp is say 30-40 degrees, would that work? Or should it be higher? I can't see the lower temps being an issue, as long as the cheese don't freeze, but I don't know for sure so thats why I ask. [​IMG]
  6. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Temp wise I do mine at 60° cause thats the lowest my thermostat goes. I ain't sure temp would make alota difference, only the colder it is the tighter the structure a the cheese might be? Might take it a bit longer ta smoke, but that would just be a WAG![​IMG]
  7. the dude abides

    the dude abides Master of the Pit OTBS Member

    Congrats on your cheese smoke. Hope it tastes great when you open er up.
  8. goobi99

    goobi99 Meat Mopper

    ive done this and it works great (just dont forget to burn the lining out of the can first) drill a hole on the bottom side, stick in the iron and throw the chips in...your smokin!!
  9. fire it up

    fire it up Smoking Guru OTBS Member

    Hell yeah Tip, now comes the wait.
    Did mine 10 days ago and was trying to give it 2 weeks but had to cut into a chunk of cheddar today, nice and smoky chees goodness but those extra few days will be worth waiting.
  10. iamaxxer

    iamaxxer Fire Starter

    Waiting is the hardest part...

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