Search results for query: smoking cheese

The only real danger is if the cheese starts to freeze. Smoldering pellets will put out a token amount of heat, but I might recommend a remote temperature sensor to keep an eye on the chamber temp, maybe even a blanket for the smoker, if you have one. Meanwhile, high temp isn't an issue until...

Welcome from Iowa! Tons of great information here... not only on smoking but bread making, sausage making, cheese making, and lots of enabling also! Ryan

I'm bumping this because I'm smoking a brisket this Saturday for my zoo and I'm using this as a guideline. The hold in the oven part probably isn't going to work for 2 reasons. First is my oven won't go below 175℉ and yes I know I can cycle it off and on, but I'll have a lot going on so...

Impromptu cold-smoke: one block of Velveeta, halved, and ~2.5lbs of cashews, just because. The cheese is excellent for breakfast sandwiches (when egg prices aren't too painful), queso dip, cheesy broccoli soup, and mac-&-cheese. The nuts are mostly just for munching whenever. Normally, I'd...

130 doesn't sound right, are you smoking cheese or something? I've learned to not use my MES30 when the ambient temps are above 90. I'm not buying or making stuff to limp along the smoker. BUT, you CAN pull the chip loader out and torch the chip tray through the hole. It will usually snuff...

Never freeze cheese. It is a living organism......just get better over time. HT

If you take your blocks of cheese and slice them lengthwise, you'll increase the surface area to collect more smoke. The same with using sticks of butter vs blocks of butter. While you're at it, since you are cold smoking, you can cold smoke a LOT of things.. Kosher salt, whole peppercorns...

Smoked Parmesan Garlic Chicken Meatloaf 1.5 pounds of Ground Chicken 1/2 cup Panko Bread Crumbs 1/2 cup Grated Parmesan Cheese 1/2 cup Shaved Parmesan Cheese 2 Tablespoons Minced Garlic 1/2 cup shredded Mozzarella Cheese 1 Egg 1/4 cup Milk 1 Tablespoon Montreal Steak Seasoning 1 Tablespoon...

Thanks! I was really looking forward to aging this one a while, but like had other plans... Very that 13 month old will be amazing. When I made it, I had 13 lb yield, but my mold only holds 10, so saved a 3 lb baby Gouda for fresh eating. Man, what an easy and delicious fresh cheese. Perfect...

Thanks David! I've got cheese that I bought 6 years ago that I smoked. I smoke in volume every year. So I have aged cheese on hand. The ultra aged cheese is stuff that I bought that was already aged 10-14 years. Properly stored cheese can last 20. Or more years in the fridge. Frozen cheese is...

Keys to smoking cheese - Cooking chamber temp must remain below 70 for the best results - I fill pans with water and freeze, giving you big blocks of ice to keep the chamber temp lower - Use an A-Maze-N tube or maze with pellets - Cut cheese into 1# blocks - I smoke dense cheese for 4 hours - I...

...up from the MES+AMNPS. There is a noticeable fire/combustion smell and taste that is absent from the MES. Due to my frustrations smoking cheese, I went down a commercial smoking rig rabbit hole and noticed they all have water lines and add humidity control. Long story short, there are...

Wow, that is such a cool process and you have it down pat. Your smoked cheese has 'LOVE' written all over it. Thanks for sharing your tips and knowledge of cheese smoking. It could very well inspire the rest of us to up our game a little. Thanks again Jason, for such an epic thread!

Oh, this is going on my agenda. What time/temp did you smoke it. I imagine it will last if vac packed after?

My primary reason is for smoking kielbasa. When my grandfather and my father were into it, they would smoke 50pds sometimes 100pds if my memory serves me correctly. They would do it during the holidays, Thanksgiving, Christmas, New year and Easter. They would deliver to friends and family...

I don't try to smoke cheese if the ambient temperature is above about 50*f. 40* f is better. Sometimes that is early in the morning. At that temp the cheese doesn't sweat much if any. I use a 6" pellet tube with apple pellets that will burn right at two hours. That seems to be just right for...

Also I would like to try waxing the cheese to let it age but I don’t have a basement for aging. I seen people turn refrigerators into something to age cheese in. Might look into that someday idk.

Looks darn good! Got my smoke tube in yesterday. Gonna be smoking some cheese here in the next few days. Yours looks great! Jim

Gonna smoke some cheese this weekend on Holy Smoker. It’s my first time trying it. I am Planning on setting a small fire in the fire box with a few lumps of charcoal and now and then throw a cut off small chunk of my oak splits I use when I Cooke my BBq. I will do a test run to see the temps of...

Nice selection of cheese there Mike, you and the family are going to love it. It has been my experience that the cheaper brands of cheese benefit the most from smoking. We had some cool weather a couple of weeks ago and I got my Christmas Gift load of cheese done so it will be mellowed in time...