Search results for query: smoking cheese

Welcome aboard!

Got some nice cool weather here in N. Florida today. Bought a tube a while back and decided to try it. Using bear mountain Maple-bourbon-pecan blend.. Sorry for the upside down pictures. I tried to correct them' but they would only make one turn.. Anyways, I hope every1 has a great weekend !!!

There is no hard lower temp limit, as @TNJAKE already noted. Some smokers will do better at low temperatures than others, but any will use a bit more fuel than when smoking on a warmer day. Insulation, like a cheap welding blanket, thrown over the cook chamber will help. When I smoke cheese...

Nice work! I use cure#1 when doing my ground meat sandwich meat. Basically it's just sausage in a giant casing and I am following the sausage smoking process and going at lower temps for a long time so cure#1 is mandatory. As for chicken or turkey breast I slice I usually cure it but only...

Eye of round that is 5 pounds like I will be making into jerky and smoking on the 24th, and a whole New York roast I sliced up thin for Philly cheese steaks or put on a skewer too cook over fire

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...