Search results for query: smoking cheese

Hello All, I've been smoking meats for a few years now, but still consider myself a new guy. Recently started cold smoking cheese. Actually, my farmers market license allows it, so I'm going to be selling some at local farmers markets. I have a few questions that I'll post in the appropriate...

Are you planning on smoking fresh brats for multiple hours at really low temps? I'm a little removed on these things but I would suggest doing that at a different time as the cheese and get your temps up there as there would not be any cure in those. Maybe I'm wrong on this but I know some much...

Zach, One trick I love for large catering jobs (also this is dependent on how you feel about presentation) is putting anything that doesn't have to be hot in individual containers for serving. It keeps you from needing to round up so generously on servings *just in case* and you can be a...

Thanks Adam, you guys can't be too far behind us weather wise. I like cold smoking cheese in the mid-60s. I seem to get better results without getting a massive case of the cheese sweats on my grill. Habanero is a must as is the pepper jack(jalapenos are used). I just found out about the Cabot...

Most of these members are hot smoking the pork belly. I cold smoke mine I keep the temp under 90. I use the amazen smoker and don't provide any other heat I will cook the bacon right before I eat it. The way I do it none of the fat gets rendered during the smoking process. Smoke cheese the same...

Has anyone ever hot smoked cheese in a pit boss pellet grill. Used to smoke it in my masterbuilt on the lowest setting with a smoke tube. Thinking about adding the tube into the pit boss but does anyone know what temp the smoke setting gets to and can you run it on that setting. Thanks in...

I do the same thing, I have some of mine that has rested almost a year. They sure are good. HT

Made my second batch of venison snack sticks today. I added high temp cheese, but after smoking there is no cheese. At least none I can see. Also the sticks seem a bit dry. Started the sticks at 100 degrees for an hour, then raised the temp to 150 degrees over the next two hours. Did I go too fast.

I smoked a bunch of cheese about 4 years ago and vacuum sealed it. I still have some in the fridge still sealed from a few days after smoking. It looks fine - not moldy or anything. Not sure if I'll be on the toilet if I eat some, though. What does SMF think? Maybe I should make a new batch.

i do alot of cold smoking. Ice in pan will help alot. use a mailbox mod or cold smoke attachment. personally recomend never to have in sun ever, even cold days. You probably already knew allthis just a reminder

okay this makes sense thank you for that advice!

Central PA here. Been a member for 12 years but was away from forums for multiple reasons. Do a boatload of cold smoking cheese, bacon and jerkey. Finally broke down and put a cheap pid (inkbird) on one of my old 40” mes. Thrilled with it can maintain a delta T of 14°F, better than my wifes...

This might sound crazy but you get a different flavor between the Bella's / Smoke Daddy style smoke generators and true cold smoke generators. I guess it has to do with removing a lot of the chemicals and moisture with the cold smoke generator. I use the cold smoke generator for cheese and...

I always liked to put some brown sugar on half my fish I was smoking 15 minutes before end of smoke back in the day. Those look fantastic though!

I have one for my 40" and one for my 30". I smoked a 12lb PR yesterday 12/28/2024 it took 5hrs to bring it to 121deg at 230deg plus smoke box heat. I did this in my 30" used a meat thermometer to watch temp after pulling and tenting temp went to 132deg. I put a probe inside smoker temp was a...

Ok thanks. The smoke cabinet has maintained from 59°-65°F degrees for 5 hours now. I am going to do a 6hr smoke, with apple pellets & apple chips. Hopefully it ain't to much.

LOL thanks Mike, some things just stay with us. Appreciate it Wade. Smoked cheese does make a good gift. Chris

No need to run it completely empty. Throw on a couple of blocks of cream cheese with a favorite rub, or coated with Everything Bagel seasoning. It will pick up nice smoke at low temps, but it also handles fairly high temperatures without melting, should your experiment blow past the target...

Yeah, I am going to it at different times. High temp for them, they need grill marks. My daughter loves brats. Her youngest son (my youngest grandson) loves Bar S franks NOT brats, cuz according to him, the Bar S franks are the BEST. (well, he was 6 at the time). I did some more cheese today...

You all know that feeling, when you just need some grilled food or BBQ. Well it happened yesterday around 3 PM. Aside from being far too late to start smoking anything, our family doesn't eat meat on Fridays. What to do, what to do. It struck me, milk is basically a baby cow, but still in liquid...