or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Cheese › Cheese smoking info ???
New Posts  All Forums:Forum Nav:

Cheese smoking info ???

post #1 of 11
Thread Starter 

A guy at work asked me if I could smoke some cheese for him, I told him I would look into it as I have never done it. So after watching a few different video's to get an idea of how the process works I have some questions.

 

I am using an electric master built smoker.

 

Question: my smoker does not got below 100 degrees, Should I use something to help block the heat from coming up and use ice to help cool it down? I watched a few videos, 1 guy smokes his at 250 degrees f* for 20 minutes shuts his smoker off and lets it sit for a hour and repeats that process 2 or 3 times. what are your thoughts? I also seen a guy smoke it in a small true north smoker for 4 hrs with a big tub of ice in it.....I understand that there are so many ways to go about this and some people say cold smoke and others don't. Any advice would be appreciated. Thanks everyone!

post #2 of 11
The Amezen smoker is what I use set it & forget it cold smoke no heat in the smokeright or you could end up with an epic cheese melt down.
post #3 of 11

Morning...  It's probably cold where you are....  

 

1. the smoker needs to be above ambient temperature so it will draft....

2. the cheese needs to be about 60 ish degrees so condensate will not form on it....

3. put chips in the pan...   check to see the pan is sitting directly on the heating element....

4..  turn the heat on until the chips start to smoke, turn the heat off...  repeat several times...

4.B...  place soda bottles that are frozen with water on the lower rack...  smoke cheese... keep an eye on the temp. because the element will not turn off with ice in the smoker... unless it gets above 100....  which is too hot for cheese....

post #4 of 11

You may want to get a pellet burner from here. It's the easiest way to cold smoke.

 

http://www.amazenproducts.com/

 

Al

post #5 of 11
Thread Starter 
My smoker won't go below 100. And I can't cold smoke with it.
post #6 of 11
Quote:
Originally Posted by Tristan26 View Post

My smoker won't go below 100. And I can't cold smoke with it.

Sure you can, just maybe not this weekend. Look at the link SmokinAl posted, those tubes and trays work great for cold smoking.
post #7 of 11
Quote:
Originally Posted by Tristan26 View Post

My smoker won't go below 100. And I can't cold smoke with it.

 

 

To cold smoke, you don't turn on the heat...   easy....

post #8 of 11
Quote:
Originally Posted by Tristan26 View Post
 

A guy at work asked me if I could smoke some cheese for him, I told him I would look into it as I have never done it. So after watching a few different video's to get an idea of how the process works I have some questions.

 

I am using an electric master built smoker.

 

Question: my smoker does not got below 100 degrees, Should I use something to help block the heat from coming up and use ice to help cool it down? I watched a few videos, 1 guy smokes his at 250 degrees f* for 20 minutes shuts his smoker off and lets it sit for a hour and repeats that process 2 or 3 times. what are your thoughts? I also seen a guy smoke it in a small true north smoker for 4 hrs with a big tub of ice in it.....I understand that there are so many ways to go about this and some people say cold smoke and others don't. Any advice would be appreciated. Thanks everyone!

250* for 20min???? I'd love to see that video.

post #9 of 11
He just means to run the element at 250 to get the wood smoldering, then turn it off. The smoker temp would never get anywhere close to 250 degrees.
post #10 of 11
Thread Starter 
Thanks for your advice everyone!
post #11 of 11
Quote:
Originally Posted by NDKoze View Post

He just means to run the element at 250 to get the wood smoldering, then turn it off. The smoker temp would never get anywhere close to 250 degrees.

OK, I get it now.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cheese
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Cheese › Cheese smoking info ???