new interest in smoked cheese

Discussion in 'Cheese' started by phinfan, Mar 7, 2010.

  1. phinfan

    phinfan Smoke Blower

    I have been reading some of the posts about smoking cheese. I use a traeger for my smoking. I was wondering what ya'll thought about channeling the smoke from the stack of my smoker to a chamber that contains the cheese, via some kind of duct (dryer vent duct), instead of the soldering iron idea.
     
  2. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Don't see why it wouldn't work. The smoking area only needs to be around 80 or so.
     
  3. phinfan

    phinfan Smoke Blower

    I'm not sure that the heat would be transfered unless I kept the container that housed the chees pretty close. Do you need a certain amount of heat? I know you mentioned 80 degrees. What if I did'nt achieve that?
     
  4. xjcamaro

    xjcamaro Meat Mopper

    As far as temps go, the lower the better, a general rule of thumb is keep it under 90*. Anything higher, and sometimes a little under 90*, depending on the cheese, your flirting with melting it.
     
  5. walle

    walle Smoking Fanatic OTBS Member

    Phin,
    You'll be fine. My first cheese smoke was at around 55-60*, second one was 45 - 50*. I think the most important thing with cold smoking is FLOW. Keep it runing good to avoid "stale" smoke and you'll be fine. Kind of did that when I cold smoked some almonds... yeah I've learned since they are a hell of a lot better roasted... but had my damper closed and was using my smoke generator. They had a bit of a whang to them.

    Tracey
     
  6. etcher1

    etcher1 Master of the Pit

    I totally agree especially on the smoke generator.
     
  7. phinfan

    phinfan Smoke Blower

    Thanks for the input. I guess I'll give it a go next chance I get. I'll post the results here.
     
  8. meateater

    meateater Smoking Guru SMF Premier Member

    Just keep the cheese chamber as cool as possible, better under 60* smoke for 2 hours with apple and vacuum pack. The hardest part is waiting for about 2 weeks to taste the results. I just opened a pack that I did a month ago, so far so awesome. [​IMG]
     
  9. grampyskids

    grampyskids Meat Mopper SMF Premier Member

    I too love smoked cheese. 2 weeks ago I smoked 2 pounds of medium cheddar as a test run. The hardest part was to wait 2 weeks for it to bloom. Forget using your smoker as the source for the smoke. I took a Bushes' Smoking Beans and cut the top of most of the way so it has a flap. Then used a church key on the bottom and made one hole just large enough to fit a cheapo Walmart soldering iron and put 3 more small holes for oxygen for combustion, Fill the can with chips and you get 45 minutes of smoking. It is killer and easy. My 2# lasted 4 days. Need to make a Costco run to smoke at least 10# of cheese.
     
  10. I think your ductwork idea would work.I just use a couple lit briquettes and some chips in a smoke hollow #6 works great.You could probably do that with a coffee can in your traeger.Hope this helps.
     
  11. mudduck

    mudduck Smoking Fanatic

    grampyskids
    you need to tell what a church key is i know what it is but
    there are a lot of young people on here wondering what the hail is
    a church key lol[​IMG]
     
  12. timtimmay

    timtimmay Action Team

    I've seen quite a few threads of guys that took the exaust and ran threw a 2nd 'cold chamber' with good results. Pretty much any way you can achieve TBS and temps low enough to not melt the cheese you are good.

    I have what will probably be my last winter smoke chillin out and I'll open it today I think.

    For me, I though about doing the exaust thing, but it looked easier to just build a little smoke generator and smoke cheese in the main chamber.
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---Good point. It never even dawned on me that the youngsters might not know what a "church key" is.[​IMG]


    BC
     

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