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.

    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.
  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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