Search results for query: smoking cheese

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...

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...