Smoked cheese on the Brinkmann Cimarron - Qview

Discussion in 'Cheese' started by bud lite, May 8, 2009.

  1. bud lite

    bud lite Smoke Blower SMF Premier Member

    Do this in cool weather. Outside temp was 66F.

    A little charc and 1 chunk of Pecan wood.
    The trick is to have a small fire ( just enuff to keep the wood chunk smoking )
    but not enuff to raise the cheese temp above 90F.

    Attachment 21159

    Smoker temp holding at 90F. Monitor smoker temp with probe.
    Smoked for 3 hrs.

    Attachment 21160

    (12) 8 oz pkgs of various cheese. Cut each into 4 pcs.
    Toothpicks keep track of varieties.

    4 Munster
    1 Montery Jack
    2 Montery Jack w/Jalapeno
    1 Cheddar Mild
    1 NY Sharp Cheddar
    1 Extra Sharp Cheddar
    2 Colby/Montery Jack

    After smoking 3 hours blot the cheese with paper towel to remove excess moisture.

    Sealed with Reynolds® Handi-Vac™ Vacuum Sealer. www.handi-vac.com

    Attachment 21161

    Refridgerate for about 2 weeks for the smoke to penetrate the cheese.

    I can't make enuff of this stuff.
    It quickly disappears.
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  2. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Man that looks yummy. The two week wait would be agony!

    But can you afford all that charcoal . [​IMG] Points!
     
  3. porked

    porked Smoking Fanatic

    Nice job! I always have a tub of smoked cheese in the fridge, but it never made it for 2 weeks.[​IMG]
     

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