Search results for query: smoking cheese

My wife was at the Habitat for Humanity ReStore the other day and they had just put this beauty out on the floor. $125 out the door. I've been looking for one for a while, not so much for doing pork butt, but to increase sausage smoking space and at some point snack sticks, cheese and bacon...

I picked up one for mine. I’m not using as much as I thought I would, but I also haven’t been smoking as much. I’ve been super busy with other things, but it has been handy for keeping items warm while I’m still cooking and when I’m cooking at higher temperatures I’ve been doing a lot of Cream...

Same thing applies with smoking cheese. FYI.

So, gentlemen, I will start with the cheese. It has a slightly different texture, similar to what you can find at Costco (mozzarella fresca). Why brine? Because it retains moisture, keeping the cheese soft. It adds flavor—the salt gradually penetrates the cheese, enhancing its taste. It extends...

Grabbed 8lbs of spares the other day, perfect! We made homemade ice cream, brownies, mac&cheese, plus corn on the cob incoming. Using a blend of post oak and hickory today. Was gonna trim these up St. Louis style but suddenly got real lazy so just a good spare rib trim. I might even sauce...

Looks great! And I'm sit'n here starvin while smoking some sticks. Looks Like Arby's curly fries. 2 weeks ago I made pastrami, then made some great onion potato rolls into almost a flatbread, and made Pastrami Phils. (Item from a Jewish Deli menu 40 years ago where I was a regular and asked...

...building my smokehouse I bought myself a new Camp Chef on special. i decided to st. louis style ribs as the first cook on it. those turned out pretty good. SO next was smoking cheese on it. that turned out so good that for Christmas eve. i did maple bourbon glazed salmon. l

i rolled three more sausage logs yesterday. testing different flavors again. this is addicting stuff. lol i had several friends mention cracked black pepper going good in these. so i made one with corse ground black pepper. i wondered about beer instead of water so one gotthat treatment...

When I was looking for an appetizer to go with a couple of chuckles I was smoking for pulled beef, I ran across this and had to try it. It starts out like a jalapeño popper, with chili stirred into the cream cheese/shredded cheddar/BBQ rub that fills the jalapeño boat. My wife had just made...

Was between Steak or Prime rib for Christmas to go with the 17# ham I picked up and found a good price on 3 big tomahawks and decided to go with them (would have loved to have it all in 1 big piece but...). Cross-hatched the ham and put my sweet/spicy pork rub on it for a little extra something...

Thank you! Thank you! I use Velveeta so it doesn't all melt out I smoke them 275 for about an hour. Seems to work quite well for me.

I get about month of cold smoking temps here in FL and back north in FL due to our migration. Pepperjack (or hotter) is by far the favorite. I chop the cheese bricks down to cracker size

Thanks David, nothing wrong with some melted cheese, grilled cheese is one of my favorites.

Looks great Jim, that should hold you for a week or three :emoji_sunglasses: Something I have not tried yet, more of a melted in or on the food kind of cheese people. But I should at least try some for cheese balls or similer once I get back to some smoking time. David

Looks great, temps Monday through mid week will be good for smoking cheese here. deer season starts Saturday so we see how it goes :emoji_wink:

No Boil Smoked Mac n Cheese by Cold Iron 2 1/2 cups of uncooked elbow noodles 3/4 stick butter 12 ounces yellow cheddar cheese, shred a brick it melts better and less oil 4 oz. Velveeta cheese to make it creamier 5 cup heavy cream 1/4 tsp garlic powder 1/4 tsp onion powder salt and pepper 2.5...

Smoking 15 pieces of Cabot Seriously Shatp White Cheddar today with apple. Perfect temperature today, high of 37. Want to try adding some dried spices on a few pieces. What are your favorites? Thanks!

Looks good Got a few more weeks before cold smoking down here. I use a kettle with Norm's (@normanaj) u bolt mod on a pellet tube to keep it above horizontal. and away from the product. Just opened the first packages of cheese smoke last winter. As @Coreymacc they need to mellow. I prefer...

So I'm reading these threads on smoking cheese. Obviously don' t want heat in the smoker, so do I just use my pellet tubes and no smoke from the smoker ? Or do I run my smoker on the "Smoke" setting and use tubes also ? TIA

Yep, sodium citrate was Kraft's breakthrough back in the day for making shelf stable cheese. Velveeta, etc. are also in this lane. Now Kraft/Heinz. I'm with you, I dont want smoke on mine either, but hey, this is a smoking site. Some folks probably smoke their dinner napkins up in here...