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Smoked cheese w/Qview

post #1 of 7
Thread Starter 
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.

post #2 of 7
looks good, but I couldn't wait 2 weeks. lol
post #3 of 7
Looks Great...PDT_Armataz_01_34.gif

Neat little Vacuum Sealer too...
post #4 of 7
Looks good so far and you have a boat load of differant cheeses there too.PDT_Armataz_01_34.gif
post #5 of 7
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 PDT_Armataz_01_34.gif

Points for a great post!
post #6 of 7
Great temps fpr smoking cheese, congrats.
post #7 of 7
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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