Cheeeeese....

smokin jaynh

Fire Starter

Original poster

Apr 5, 2012

37

10

South Eastern NH

• Apr 8, 2012

• #1

So after reading a bit on the cheese forum here, am I to understand that no heat smoking is ok for the cheese....as long as theres smoke? I read anything under 90 is good but some will go absolute cold... True? Im planning to do some sharp cheddah real soon and I have a barrel smoker so it may be hard to maintain a cooler temp with smoke..

 

navyjeremy

Meat Mopper

Jun 27, 2008

216

10

Goose Creek, SC

• Apr 8, 2012

• #2

Most of us use the AMNPS to smoke our cheese.  It works amazenly well

http://www.smokingmeatforums.com/products/amaze-n-pellet-smoker/reviews/4257

 

java

Smoking Fanatic

May 30, 2010

323

19

northern colorado

• Apr 8, 2012

• #3

get an amazen smoker, the easiest cold smoke you will ever do. i use mine for cheese, bacon, fish,eggs ect.

super inexpesive smoking accessory.

 

eman

Gone but not forgotten. RIP

OTBS Member

Feb 3, 2009

5,316

139

• Apr 20, 2012

• #4

you can smoke cheese w/ a NEW soldering iron, a tin can, some chips and a cardboard box.

 I have done it a few times . Now i too have the amns and amnps . 

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Apr 20, 2012

• #5

The guys have steered you right - either method should work well - just remember to wait the two weeks for it to cure

 

chefrc

Meat Mopper

Jun 17, 2010

239

22

Backwoods Blanchester Ohio

• May 14, 2012

• #6

I've been using a Wood Burner, a deep coffee mug and an old beer cooler. Works real good. I just smoked 4 lbs yesterday with apple wood.