Getting ready for the Colorado Family shootout

Discussion in 'Cheese' started by nwdave, Jun 28, 2011.

  1. nwdave

    nwdave Master of the Pit SMF Premier Member

    Got to get some cheese ready for Colorado.

    I left out the part about cutting up the blocks of cheese.  Today I smoked up  blocks of Swiss, Sharp Cheddar, pre-chopped cubes of Med Cheddar, slices of Monterey Jack and Pepper Jack.  I cut the large bricks of Swiss and Sharp Cheddar down into cubes as well.  5 hours of Apple smoke, courtesy of Todd's AMNPS.  If you don't have one of these, you're missing out.  And his Apple Pellets are the best I've used, and believe me, I have this thing for apple smoking.

    Anyway, enough of the endoresements and on to the smoking.  I used my GOSM, mostly because of it's large capacity.  The QVues will speak for themselves.  Oh, by the way, the ambient temp inside the smoker was about 74 degrees, yet, as you will notice there was a hot spot in all the trays, which are in alignment with the exhaust stack of the GOSM.

    All loaded up.  AMNPS down at the bottom on top of the inverted water pan. 


    The requisite thin blue smoke.  It's a 5 hour smoke, we're going to kiss the cheese with smoke, not hit it with heavy rolling smoke.


    New mini camera, learning how to use it.  See, now we have a date stamp.  That's going away. 

    5 hours later, smoke is off, so to speak, door open and airing out the cheese.


    Smoked Sharp cheddar


    Smoked Med Cheddar


    You can really see the hot spot  above right hand side, middle.  That was my string cheese.[​IMG]

    Smoked Swiss


    You can easily see the hot spot in the Swiss trays.  Hope I remember that fact the next time I smoke some cheese.  And yes I know the time sequence is out of sync.  When you are retired, you really don't care....

    Up next, sliced pepper jack.  I kept them in 2 slice packages, then when I cut them up for serving, it's easier.


    Now the same thing with sliced Monterey Jack (SWMBO's favorite cheese).


    And now we're almost all wrapped up


    How about a closer look?




    A note about the sliced cheese.  After being in the smoker for 5 hours, the slices were rather soft so each 2 slices has a layer of wax paper between.  It'll make separation easier later.  I learned this lesson a few months back in a previous cheese smoking session.  All was not lost though.  Instead of slices, I had a very thick slice.  Just as good.

    Well, it's been my pleasure to bring this all to you.  For any newbies out there contemplating smoking cheese, remember if the ambient temp is in the 90's, think about jugs of frozen water in the water pan or you'll get, uh, string cheese, yeah , that's it.

    Thanks for the viewing.  Later.

    kurtm31 likes this.
  2. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member


    What a batch of cheese you got there My friend!

    Do the rellies know about your secret weapon yet?

    And Yes, the Apple Pellets are my favorite too!

    Thanks Again Dave For All Your Time Testing My Little Gadget!!!

  3. nwdave

    nwdave Master of the Pit SMF Premier Member

    It's been a pleasure to play some small part in all this.  And yes, they know about the AMNPS.  That's OK, they still have to learn how to make it work, not that it's too difficult.  And as you've noticed, they're lurking.  That's OK.  The one's who really benefit are the guests.  AND, this year we're honoring my Grandson.  He's off to Washington State University (that's Wazzu to the ones in the know).  Go Cougs.  But we're dragging him to Colorado for some family time first.  Just seems like yesterday, he was a babe in arms.  [​IMG]  He's going to be my secret weapon.  Don't tell anyone though......

  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Nice looking smoke!  Running low on cheese myself.....
  5. venture

    venture Smoking Guru OTBS Member

    I think you should smoke some cheese?

    Good luck and good smoking.
  6. Nice.

    The hot spot. would that have changed with a tin foil tent or would the tent interfer with the pellets??

  7. Great looking smoke. [​IMG]That cheese ought to last, what maybe a week.  [​IMG] Hope it makes it all the way to CO.

    Seriously though. How many pounds was it?
  8. nwdave

    nwdave Master of the Pit SMF Premier Member

  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good Dave!   [​IMG]
  10. chefrob

    chefrob Master of the Pit OTBS Member

    nice lookin' chz!
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    That's a lot of Cheese, Looks good Dave  ...
  12. Hey Dave you need to put the address in Co. on the forum for your BBQ family to find their way for the Dinner.

    You Did invite the Group right???

  13. nwdave

    nwdave Master of the Pit SMF Premier Member

    Just follow your nose[​IMG]Look for the TBS[​IMG]      And oh yes, it's BYOB   [​IMG].
  14. OK Dave, did U cut the cheese   [​IMG]
  15. I can see it now. A whole bunch of smoke smellin dudes and a couple of dudettes showing up at homes across Co. with brew in hand banging on the door saying Where the hell is Dave.


  16. sunman76

    sunman76 Master of the Pit

    looks good and thanks for the newbe advise...

    we have had 26 day above 100 degrees here

    I would have to smoke in the garage with the AC
  17. nwdave

    nwdave Master of the Pit SMF Premier Member

    Actually, if you were to rig it so you could pipe the smoke out through a vent hole in the wall, and still be in your A/C, it would be doable.  That suggestion by the way originated from some of our east coast members who love the heat I suppose.  Personally, I'd freeze up three or four jugs, start with one and be sure to have a remote Therm like one of the Mavericks or something similar to monitor the chamber temp.  If you can keep it 80 or less, you'd be golden.  Keep adding jugs until you get the temp. 

  18. nwdave

    nwdave Master of the Pit SMF Premier Member


  19. I am new to the smoking world. Once cheese is smoked do you refrigerate it before eating it and for how long?
  20. nwdave

    nwdave Master of the Pit SMF Premier Member

    Sorry for the delay in answering your question.  I couldn't find your question last night.  Sometimes I think this site hides some threads periodically.

    Welcome aboard.  Trip on over to roll call and introduce yourself properly and then stand by:  You'll be perched on the top of a very slippery slope, and you'll enjoy every minute of it.

    As to your question:  It depends on the type of cheese really.  The harder cheese's, that is: cheddars for example, need a two week mellowing in the fridge to allow the smoke flavor to meld into the cheese.  If you were to immediately eat one of the cheddars I smoked, above, right out of the smoker, you'd find it bitter and an unpleasant taste.  BUT, two weeks mellowing, and you're ready for some great tasting cheese. 

    The softer cheeses, like mozzerella and monterey jack, can be eaten sooner.  That being said, I prefer to refrigerate, sample the softer and see if I like the taste.  If not, back into the vac seal and more mellowing time applied.  Note:  You don't have to vac seal.  I prefer to because I have the capability and many times, some of these cheeses will end up in the freezer. 

    Yes, I'm perhaps one of the few that will freeze the cheese.  There's just the two of us now that the kids have grown and went on to make their own way in life.  As you can see, I don't smoke just enough....always more.  When I remove a cheese from the freezer, I thaw it out in the fridge and have yet experienced any problems with it, like crumbling.  Matter of fact, I uncovered some cheddar that I'd smoked April 2010.  It was great.  I served it at a recent wine and cheese tasting party and it disappeared faster than the other cheeses.  [​IMG]   That's good enough for me.

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