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Cheese....Round 2

post #1 of 13
Thread Starter 

So i just put round 2 of the cheese into the smoker. We have a big christmas party with all the extended family on news years day, so this should all be done in time for that.

 

We went with 3 cheese's this time:

 

- Pepperjack

- Cheddar

- Monterey Jack

 

My last batch i smoked for 1 hour, this time we are trying 2 hours.

 

This is just 1 rack out of 2.

 

IMAG0151.jpg

 

 Ill show you the finished product when done. 

post #2 of 13

Cant go wrong with them choices. For what it's worth I like to smoke my cheese for 3 or so hours.I tried longer but was just too much it over powered the cheese. also DO NOT smoke cream cheese for that long it soaks up the smoke 1 1/2 to 2 hours tops. I like apple or cherry wood for smoking cheese.

post #3 of 13
Thread Starter 
Quote:
Originally Posted by sprky View Post

Cant go wrong with them choices. For what it's worth I like to smoke my cheese for 3 or so hours.I tried longer but was just too much it over powered the cheese. also DO NOT smoke cream cheese for that long it soaks up the smoke 1 1/2 to 2 hours tops. I like apple or cherry wood for smoking cheese.



Thanks for the advice. 

 

We really liked how 1 hour turned out on our last batch but found ourselves wanting just a little more smoke flavor. So we went 2 hours this time. We will see how this turns out, and I might try 3 hours next time. 

 

 

 

 

post #4 of 13
Thread Starter 

Here is the finished cheese. 2 hours in the smoker. Ran the MES at 140 to generate enough smoke (i am going to invest in a AMNPS soon). I wrapped the bottom rack in foil to act as a heat shield, and filled the water tray with ice to keep the temp down. This method works ok, just a lot of babysitting the smoker to monitor the heat. 

 

Anyway, here are the pics. 

 

IMAG0152.jpg

 

IMAG0153.jpg

 

All packaged up ready for the 2 week wait. 

 

IMAG0154.jpg

post #5 of 13

The cheese looks perfect! Great color!

post #6 of 13

Wow it looks great

post #7 of 13

icon_cool.gif

Your cheeses look awesome and I really have to try this suff. I think that the only thing that I would have a problem with is the waiting time. I don't do waiting ver well. But sometime it's is worth it I guess.

post #8 of 13

Looks like your cheese came out great. I noticed that you cut them into smaller pieces after the smoke. Next time try cutting them first so you have more surface area for the smoke to hit. 

 

Also - since you are using an MES and stated you are going to get an AMNPS, order the pellets for your hoter smokes and get some dust for the cooler ones like cheese. The one unit will work with either. The dust just seems to work better with cheese 

post #9 of 13

Looks great!!! Always tough to wait the 2 weeks!!

post #10 of 13
Thread Starter 
Quote:
Originally Posted by Scarbelly View Post

Looks like your cheese came out great. I noticed that you cut them into smaller pieces after the smoke. Next time try cutting them first so you have more surface area for the smoke to hit. 

Also - since you are using an MES and stated you are going to get an AMNPS, order the pellets for your hoter smokes and get some dust for the cooler ones like cheese. The one unit will work with either. The dust just seems to work better with cheese 

thanks for the info on the amnps

we actually did cut the cheese before we smoked them. My first batch of cheese I did whole bricks, and I realized that smaller chunks would be better.

I'm really looking forward to this batch.
post #11 of 13

Looks like your cheese just started to sweat

SOB and I were trying to figure out if cheese absorbs more smoke when it sweats

 

Looks Good!

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #12 of 13
The last cheese I did it was in the teens outside and there was no sweat. But it has a nice heavy smoke flavor to it.
post #13 of 13
Thread Starter 
I don't know if more smoke absorbs when the cheese sweats. But I know it takes a lot to keep the temps down, and keep the cheese From sweating without the amps
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