First cheese...have a few questions..

Discussion in 'Cheese' started by kingt36, Apr 15, 2014.

  1. kingt36

    kingt36 Meat Mopper

    It's pretty cool outside down here in Atlanta, but I was determined to smoke something. I opened up the fridge and saw a block of colby jack and a block of sharp cheddar cheese and decided to give my first cheese a whirl.

    I put about a row and a quarter of cherry pellets in the AMNPS and the cheese has been smoking fairly steady for about an hour. I'm thinking I will let it smoke for at least three hours. My question is, does cheese need to mellow after smoking, and if so, how long?


     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Smoke then rest over night . wipe w/ paper towel. Vac seal and let age at least 2 weeks

     I never open cheese at less than 30 days. have some that is 2 years aged that is fanastic
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    [​IMG]
     
  4. There is no step more important than resting the cheese between smoking and eating. Two weeks is possible, two months is awesome.
     
  5. My favorite  to smoke is Tillamook pepper jack. I tried some inexpensive cheese on time and it was a waste of time.  All of the above suggestions are right on. 
     
  6. knuckle47

    knuckle47 Meat Mopper

    What kind of temperatures do you have outside down there? Once it hit 55 here, my internal smoker temp would hit 90 and possibly more. Since I have cooled and packed 1 grilled cheese already in April, I'm hoping not to get to that point again. During the 55-60 degree days, night would be around 40 so, I smoked the cheeses usually after 7pm
     
  7. dave17a

    dave17a Smoking Fanatic

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  8. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I have some Black diamond 3 yo and 4 yo cheddar that i smoked almost 2 years ago. FANTASTIC!
     
  9. you folks are killing me. Smoke cheese & have to wait weeks to enjoy....... several weeks.... or even longer. I'm a cheese freak  but looking forward to getting my A-maze-n pellet smoker in & have fun learning the art of "cold smoking" .  do I need to do mailbox mod. on my MES 30 so I won't get temp rise for the cheese?  Thanks Larryacguy
     
  10. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Doing a mailbox mod will help keep any generated heat out of your smoker.  I think it really depends on the estimated ambient temp during the time you are smoking.   I wait until it's pretty cool and then smoke away with the AMNPS at the bottom of my smoker.  For me the AMNPS raises the inside of the smoker about 10 degrees.   So if it's 60* outside, the inside of the smoker will be about 70*, which I find as being an OK temp to do cheese at.
     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Mailbox is a real good add on, I have a prime rib in now with the mail box attached, nice TBS can't go wrong.

    Richie
     
  12. Love the mailbox idea on my MES.Ive been using it for a year and have great results
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Just used my mailbox yesterday to cold smoke some peppers. I have it rigged so I can hook it up to any of my smokers.

     
  14. knuckle47

    knuckle47 Meat Mopper

    Nice use of the box. It seems that you hardly have any temperature increase inside the smoker. I need to try this. What is inside the mailbox burning? Do you use a grate with chips or a pellet tray or...might you just build any remote firebox and pipe the exhaust thru another container with the food in it?

    Since this is adding smoke flavor by exposure to the smoke and not the heat..do you have any condensation problems or creosote?
     
  15. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Can I put my AMNPS in my SFB of my chargriller and the cheese in the cc? I think that would work.
     
  16. Wow ! Thanks for that link Goliath - really great info from Mr T
     
  17. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    My pleasure smoked alaskan.  If I can help further, please ask here or you can of course PM me.

    T
     
  18. dirt sailor,

    I had something similar when in Medford the only addition was I had a fan I put in the middle of the duct work that would help pull the smoke and then push it. it was a very low speed fan and I found it from my local appliance repair group and it was the fan out of a convection oven. the fan has two wires so depending on which way you connect it the fan can pull or push, worked really well......just my two cents,

    Tom
     
  19. Nice job DS - guess that's some "first class" smoke ya got there [​IMG]
     

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