Smoked cheese w/Qview

Discussion in 'Cheese' started by bud lite, Nov 9, 2009.

  1. bud lite

    bud lite Smoke Blower SMF Premier Member

    Smoked cheese on Brinkmann Cimarron. Outside temp 71F and mostly cloudy.
    Couple Sams Choice briquettes, a Royal Oak chunk and 1 chunk of Pecan wood.

    Not shown and to the right is a pan with ice instead of water.

    Attachment 22978

    Temp never got above 85F.

    Attachment 22979

    12 pkgs of cheese, 8 oz each.
    2 Mild
    2 Medium
    2 Sharp
    Monterey Jack 2
    Colby Monterey Jack 2
    Hot Pepper 2

    Attachment 22980

    Toothpicks marked the kinds of cheese.
    Smoked for 5 hrs.

    Attachment 22981

    Reynolds® Handi-Vac™ Vacuum Sealer. Gal bags worked fine.

    Attachment 22982

    Refrigerate for 2+ weeks. Then, it's ready to eat.

  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    looks good, but I couldn't wait 2 weeks. lol
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...[​IMG]

    Neat little Vacuum Sealer too...
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Looks good so far and you have a boat load of differant cheeses there too.[​IMG]
  5. fire it up

    fire it up Smoking Guru OTBS Member

    Great job on the cheese, it looks great!
    Been almost a year since I smoked some cheese, I forgot all about adding the pan with ice so thanks for reminding me [​IMG]

    Points for a great post!
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Great temps fpr smoking cheese, congrats.
  7. xjcamaro

    xjcamaro Meat Mopper

    I just smoked a few blocks last night myself, i used the tin can and soildering iron method in the brinkman. Lots of smoke with the applewood and never got over 55*. Looks good there. Im going to have to try cutting my cheese into smaller peices maybe get some more smokey flavor.

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