Search results for query: smoking cheese

I have tried many different methods and use Mr T's "Smoking Cheese from go to show with Q Vue" Link: https://www.smokingmeatforums.com/threads/mr-ts-smoked-cheese-from-go-to-show-w-q-view.123130/#:~:text=Mark forums read-,Mr T's "Smoked Cheese From Go To Show" w/ Q- View,-Thread starter His...

That mellowing thing was mentioned in one of the videos I watched. Like it helped force the smoke flavor deeper into the meat.

this seems to be the favourite!

Aside from what's been mentioned above. I can only add that the cheese will take on less smoke with the colder temps. So be prepared for a longer than normal smoke session, or maybe two smoking sessions. You can elevate that by adding a little heat to the smoker, but that in-itself can be a...

Thank you all and I appreciate all the good information. I think I am going to try something a little easier for Christmas. I am going to try Cold Smoking some cheese and take a swing at Fatty's. We normally have the family over for Christmas Eve and those should be perfect. Thanks again to all!!

The color on that cheese looks just right for my taste. Good job! After smoking I let it rest in the refrigerator for a few hours then vac seal. Then it's in the bottom drawer of the frig for thirty days to mellow. I have a batch now that will be ready for Christmas gifts. The kids and neighbors...

Getting ready to do my first batch ever today. How big are your blocks of cheese? I was thinking of cutting mine down a bit before smoking. Also, is 1 hour of smoke the magic number?

How cold is too cold for smoking cheese? OR would a better way to ask the question be. What is the lowest chamber temperature a guy could get away with? What I would be using is a Oklahoma Joe Rider DLX with a smoke tube, not running the actual smoker. Live in good ole North Dakota so this...

It looks and sounds good. I need to take advantage of our warm temperatures right now (-10 to +3 Celsius) to do some cold smoking for cheese and stuff. Although I did some smoked cured turkey for Christmas - turned out good! Keep up the great work!

3 to 4 hours for me if the ambient temp is in the mid 60s, and I can eat the cheese that day. I also use dust only unless I'm smoking for my son or daughter who like a stronger smoke flavor. From my experience. The warmer the outside temps are the quicker the cheese will take on smoke, and...

In my pellet smoker I just scrape out the big stuff and vacuum out the dust. It does not need to be spotless. As far as cheese smoking. I use apple or hickory. I wait for days in the 40-70 degree area. On a sunny day, the cook chamber can get toasty enough to melt cheese. Cloudy days or in...

Have also done fried spaghetti for many many yrs. I do have to get on the stick and start smoking my cheese. Is a great Xmas gift and requested all the time. So easy to do .

Hey all, been a lurker for a few years and decided to join for a few reasons. First and foremost, you guys maintain a proper forum that feels like things did 20+ years ago. Been grilling, smoking, canning etc. most of my life, but I've been meaning to get more "advanced" for a while now - bit...

Interested in the wax process as well. The more I learn about smoking cheese, the more I realize I don't know what I don't know (and I'm not even sure about that). I just wrap in paper and plastic for a day, then dry and vac pack the next day. Assuming the wax helps preserve them? What are...

Most of the problem, I think, is in the process. If you smoked for 4-5 hours at at 150 then SV for another 4-5 hours, that’s simply to long in heat. Once smoked at 150 for 4-5 hours the chubs should be around 110-120F internal. The SV finish should be as quick as possible to just finish IT. 142F...

I have pushed the limit of outside temps for cold smoking more than a few times. And it's usually with butter and cheese. Temps in the 20's and 30's should be fine since your smoke time is so short. Butter is more delicate, but I guess it's the fat that keeps the surface from freezing?? Worst...

We are right with you. Last week we had some 70's. This week is high 50's to mid 60's.

Just make sure the cheese doesn't freeze - I don't think there is any way to save it if it does. The smoke tube will generate a little bit of heat, but I might keep a temp gauge in there, just in case, and be available to pull it out early if chamber temp drops toward the low 30's. Insulating...

hello I a Greg 64 years old force to retire 9 years ago from disabilities, living in North Texas and central Arkansas. I have been smoking for years, started with a home made smoker burning mostly Mesquite, smoking brisket, ribs, and chicken. I migrated to a Trager pellet smoker 10 years ago...

This time I cut mine down to resemble the form of a stick of butter but bigger. This will make it easy for cracker cuts. I use hickory wood chips and get plenty of flavor in an hour but the right time depends on you. Someone above mentioned trying it every hour, good idea. I've gone as...