Search results for query: smoking cheese

Hi everyone! I love smoked cheese, but since I only recently got a smoke tube, this is my first attempt at smoking my own! Nothing really to it, but still had fun! I bought the cheese at a local grocery store. On the smoker for a little over an hour with the smoke tube filled with Pitt Boss...

As soon as we get some chilly weather I'll be smoking up some horseradish cheese for sure.

Interesting. I'm planning on cold smoking some cheese this weekend. I'll try that with some hatch chile flakes.

Absolutely love that stuff! Thanks again for introducing us! 😉

...a foil pan full of ice under the cheese(s) to keep the chamber cooler and not melt the cheese. A cooler fall or spring day if optimal for smoking cheese and butter to keep the chamber cooler. Your smoke tube should burn about 4 hours just smoldering, so don't be afraid to take advantage of...

I’d be interested in hearing about your smoked cream cheese! You have a post on here about it?

You could try getting a block of appropriate cheese and rubbing it with ground caraway seeds, then cold smoke it. Cut the cheese block into quarters before rubbing and smoking.

Thanks for the kind words and the great advice! I’ll keep it in mind! Do you usually smoke one block for the full 4 hours?

I'm into mixed drinks...I'll have a whisky/whisky/bourbon, please, over smoked ice.

HAHAHA that's perfect! Smoking water is great for making smoked ice cubes if you happen to drink whisky/whiskey/bourbon. Smoked cream is great for making butter as I mentioned before, but I've also smoked it for making a smoked lasagna. Smoking Vodka is ok.. but not really worth the...

I’m very blessed to have a wife who enjoys smoking and grilling almost as much as I do! She had these on the pellet smoker when I got home from work, and then I finished them out. Filled with a mixture of cream cheese and sour cream and cheese. Smoke for 30 mins then increase the heat to 300...

First off do not mean to hijack the thread , but had to answer Sam https://www.smokingmeatforums.com/threads/i-smoked-a-2lber-with-cheese-party-burger-and-a-big-bun.311357/ here is a 2 pound one I smoked a while back, this should scratch your itch if you make it , lol David

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...

Smoked Meatloaf Burnt Ends Found this amazing Raspberry Jalapeño Monterey Jack Cheese at the butcher shop. While the cheese was already cubed, it was too large for this project so each cube was cut into smaller cubes. Gathered all the rest of the ingredients for my tried and true...

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...

Sounds mighty tasty! Love me some sausage and cheese! Post up a pic or two when you can… As we say around here, pics or it didn’t happen! 😉😆 And I am assuming the sausage has some form of cure… cold smoking in the 80* range for 5 hours?!

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...

Hi everyone! I did this Sunday evening to take out and munch around the campfire…my wife and daughter (and me of course 😉) loved it! Go to your local grocery store and empty out their cracker section 😂 (I didn’t actually use all these kinds, but you could if you had a big enough board!) Get...

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...