Cheese for two.... and... two for cheese......

burgi

Fire Starter

Original poster

Jan 22, 2011

58

10

Sonoma County, California

• May 21, 2011

• #1

OK, so did a test run on cheese about 3 weeks ago. I did a small round brie and some cheddar. Smoked it for 1 hr 45 mins and did the foodsaver and let it sit for 9 days, couldnt hold out that extra day........

The cheddar was good, but I think I needed to have thinner chunks of cheese and smoked a bit longer, I have been reading more and see the avg time is approx 3 -4 hrs. The brie was opened and ate with a great syrah wine. it was awesome!!!!!!!

So tomorrow, I am doing 3 small brie rounds, cheddar, swiss, mozzarella sticks, pepper jack sticks.........

Come back for some Q-View.........  

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• May 21, 2011

• #2

OK I'll be here.

 

burgi

Fire Starter

Original poster

Thread starter

Jan 22, 2011

58

10

Sonoma County, California

• May 22, 2011

• #3

Ok, here they are..... I did three hours with apple wood as the smoke.

Unwrapping the string cheese with my guard dog at the ready......

On the right is Cheddar and 2 swiss, and I am putting on the brie....... my mouth started to water at this point!!!!!!

OK.... starting on the left- brie, string cheese, pepper jack sticks, 2 swiss, and cheddar.....

Olive making sure just the right amount of smoke is flowing.....

2 Hr mark.....

IT'S TIME!!!!!!!!!!!!!

Here we go!!!!!! My mom kept a brie a cheddar and some sticks....... now they are in the fridge for a rest till June 24th! 

Thanks for the all the awesome info on this site!!!!!!!

 

tyotrain

Master of the Pit

Mar 31, 2010

2,407

19

Upstate new york

• May 22, 2011

• #4

great job looks tasty

 

burgi

Fire Starter

Original poster

Thread starter

Jan 22, 2011

58

10

Sonoma County, California

• May 28, 2011

• #5

OK, so tomorrow will be day 7 and I couldnt handle it any longer......... I grabbed  mozzarella stick and opened it just to see how its going...... WOW!!!!!! i cant wait for the others. I ready to go get more and start the smoker!!!!!!!!!!!!! 

 

exhaustedspark

Smoking Fanatic

May 12, 2011

515

12

Springdale Washington

• Jun 8, 2011

• #6

How did you keep the heat down and still get the smoke??????????

Karl

 

boykjo

Renowned Sausage Maker

Staff member

Moderator

OTBS Member

Group Lead

Apr 28, 2010

7,685

1,249

Raleigh,NC

• Jun 8, 2011

• #7

Can you say CHEESE !!!!!!!!!!. great job... Is that a braunfel smoker?   Love mine...........

Joe

 

burgi

Fire Starter

Original poster

Thread starter

Jan 22, 2011

58

10

Sonoma County, California

• Jun 8, 2011

• #8

ExhaustedSpark said:

How did you keep the heat down and still get the smoke??????????

Karl

Click to expand...

Skill..... pure Skill....... 

For real... I made a small foil pan about 4"x6" and put my shred wood in there then added 3 charcoals, had to move them around every hour, but gives just the right amount of smoke with not so much heat. The first time I did have too much heat and I kept having to open the lid and cool it down, but doing it this way works very well. Thanks for the thumbs-up!!!

 

burgi

Fire Starter

Original poster

Thread starter

Jan 22, 2011

58

10

Sonoma County, California

• Jun 8, 2011

• #9

boykjo said:

Can you say CHEESE !!!!!!!!!!. great job... Is that a braunfel smoker?   Love mine...........

Joe

Click to expand...

tell ya the truth I have no idea what brand it is...... my brother-in-law was going to dump it and it was still in good shape, so I took it but the name plate is missing. Its the perfect rig to learn on........... 

 

 

boykjo

Renowned Sausage Maker

Staff member

Moderator

OTBS Member

Group Lead

Apr 28, 2010

7,685

1,249

Raleigh,NC

• Jun 8, 2011

• #10

BURGI said:

tell ya the truth I have no idea what brand it is...... my brother-in-law was going to dump it and it was still in good shape, so I took it but the name plate is missing. Its the perfect rig to learn on........... 

 

Click to expand...

heres a pic of mine

The steel should be a heavy Gage and it should be pretty heavy....

 

Last edited: Jun 8, 2011

burgi

Fire Starter

Original poster

Thread starter

Jan 22, 2011

58

10

Sonoma County, California

• Jun 8, 2011

• #11

Thats the one, yours is in better shape, but still the one. I need to put the shelve on it, due to its missing..lol..... but I really love it. I was talking with a buddy the other day while hanging out and smoking some pork butt, and think I will be getting a new one (i hope soon) because I am getting really used to it. I figure everyone should have at least 2 smokers..... 1 to learn and 1 that the y all ready know........

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• Jun 8, 2011

• #12

Nice cheese...