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10 lbs of cheese in the smoker.

Discussion in 'Smoked Cheese' started by link, Apr 7, 2018.

  1. link

    link Smoking Fanatic SMF Premier Member

    Gotta take advantage of the cold temps in Mi before it warms up. So I have 2lbs each of Monterey Jack, Mozzarella, and Colby Jack and 4lbs of Sharp Cheddar.

    Using Red Wine Apple pellets with my A-Maze-N tube smoker in the ceramic grill/smoker.

    I will go two hours with this batch.
    20180407_175749.jpg
     
  2. gmc2003

    gmc2003 Master of the Pit

    looks like a fantastic start. Good luck - have fun.

    Chris
     
  3. Steve H

    Steve H Meat Mopper SMF Premier Member

    Let me know how the Mont. Jack. comes out. I'm going to do some tomorrow. Both regular. And Jalapeno jack. Interested in your smoke time.
     
  4. SonnyE

    SonnyE Master of the Pit SMF Premier Member

    Woo-Hoo! Love smoked cheese!
    Careful you don't melt it.
    I'm doing Salmon later.
     
  5. link

    link Smoking Fanatic SMF Premier Member

    Here is the finished results. It smoked for 2 hours. This is the amount of time/smoke I have found my wife and I like.
    Left to right: Mozzarella, Monterey Jack, Sharp Cheddar and Colby Jack.

    20180407_194753.jpg Steve H, I like the Monterey Jack a lot. I am surr it will come out great for you.
     
  6. link

    link Smoking Fanatic SMF Premier Member

    Too cold to melt it here, the high was 34° today.
    I have smoked many things (food related) but I have not smoked Salmon. I plan on doing so.
    Link
     
  7. SonnyE

    SonnyE Master of the Pit SMF Premier Member

    Well have I got a lead for you! ;)
    I've been smoking one sort or another of fish for ~50 years. But Bear Carver has it down to a very tasty science.
    I highly recommend his recipe.
    Bear's Step by Steps
    Bear's Final Salmon Recipe


    I'm doing a bag right now. My wife got her limit on the banks of our local Sam's Club. o_O
    So I've been in process all day, and doing the smoking this evening. :)
    After it's all done, I like to brush it with Lemon juice, dust with dried Dill Weed, and vacuum bag it for use later and freeze it.
    Then I Sous Vide it, or boil in bag then make Salmon Dip with it. By making dip, I get to enjoy it for days on crackers.
    Smoked Cheese, crackers, and some Salmon Dip. With your favorite beverages. :D
     
  8. link

    link Smoking Fanatic SMF Premier Member

    I will be giving it a try, my holdup is I am the only one that will eat fish in my family. Not really a problem more for me. I am very familiar with Bear's Step by Steps and have used may of them.

    Thanks for the info. I will be watching for pics of your salmon.
    Link
     
  9. SonnyE

    SonnyE Master of the Pit SMF Premier Member

    I'm the only fish eater here, too.
    I like my 'Plastic Salmon', individually frozen and packaged Salmon pieces.
    Great for us solo fish lovers.
     
  10. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Well the cheese looks good so far!
    How did it turn out?
    Al
     
  11. biaviian

    biaviian Smoking Fanatic OTBS Member

    In my experience, the hot pepper cheese gets hotter after it is smoked. I LOVE smoked Montera Jack but the smoke overpowers the cheese if you aren't careful.
     
  12. link

    link Smoking Fanatic SMF Premier Member

    Here it is all packaged up.
    Al, it came out pretty tasty. I took a small slice off of each and it was good. Not to smokey, as menyioned 2 hours is my preference so i usually know what to expext. I see a lot of smoked cheese grits with homemade bacon in my future.

    Thanks for looking.
    Link

    20180408_115420.jpg
     
    Last edited: Apr 8, 2018
  13. Steve H

    Steve H Meat Mopper SMF Premier Member

    I'm going to go 3 hours with light smoke. That seems to be the magic number with my other smokes
     
  14. BandCollector

    BandCollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    I like your little Stonehenge setup!

    Is that a Primo Ceramic Egg?

    John
     
  15. link

    link Smoking Fanatic SMF Premier Member

    John, I am not sure of the actual brand it is a Snap On stainless steel cart with the ceramic egg in it. Picked it up for like 100 dollars or less if I remember correctly. Works pretty good for cold smoking cheese.
     
  16. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    Cheese looks great!

    Never used Red wine apple pellets but sounds like it would be amazing with cheese. Thanks for the tip will have to try that on my next cheese smoke.
     
  17. sauced

    sauced Master of the Pit

    Looks real good!! Have you tried the Horseradish Cheddar cheese? Get some and smoke it, it will become a regular cheese in your smoker!!
     
  18. link

    link Smoking Fanatic SMF Premier Member

    No, but that sounds really good. I will have to look for some. Thanks for the suggestion.
    Link
     
  19. biaviian

    biaviian Smoking Fanatic OTBS Member

    I have smoked it but the cheese was a very mild white cheddar so the horseradish shines. I do a block and slice it for sandwiches.
     
  20. ncsmokeandgrill

    ncsmokeandgrill Fire Starter

    Very nice!! I make my own cheese and am planning to smoke a Black Peppercorn Gouda using an A-Maze-N tube very soon. Smoked cheeses are awesome. Enjoy!!
     

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