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15 pounds and that's a wrap!

dirtsailor2003

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60 pounds total this year! Next up Scarbelly's hot n Spicy Nuts!


As usual I halve and then quarter, yielding 8 chunks of cheese per 5# block.


24 sticks ready for the smoker. Using the Gosm with the 12" AMNTS, apple pellets. Started out it was just above 32°, at the end of the smoke it was 18°. I smoked a full 4 hours since it was so cold.


The next morning it was 15° so we had smoked grilled Chessus sandwees and tomater soup for breakfast. The cheese wasn't from this batch in case anyone was wondering. We always have smoked Cheese in the fridge.


Holy Cheesus!! Good!!!


Out of the smoker and ready for the vac packer! One more year of smoked holiday goodies almost complete!
 

pc farmer

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That's a lot of cheese.

I have a question thou.

You said since is colder out you went 4 hours.

Does the cold make that big of difference?
 

waywardswede

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Case

That looks awesome!  My family is loving smoked cheese, I have to do another batch tomorrow already. Haven't tried grilled cheese sandwiches yet, I'll bet they're great.  We have been using the cheddar and pepper jack for nachos, it takes them to a whole new level.  My son has asked for smoked mozzarella for home made pizza, so that will be on the list for tomorrow.  We'll have temps falling through the 40's then through the 30's tomorrow, so will be a good day for it.

Thanks for sharing, that picture of the sandwich over the soup belongs on a magazine cover.
 

dirtsailor2003

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That's a lot of cheese.

I have a question thou.

You said since is colder out you went 4 hours.

Does the cold make that big of difference?
Adam I have found that when the temps are below 40° the cheese doesn't absorb the smoke as much. It also doesn't take on the color either. In fact most the cheese that I smoke in the winter doesn't have much color change to it, but still is nice and smokey.
 

dirtsailor2003

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Case

That looks awesome!  My family is loving smoked cheese, I have to do another batch tomorrow already. Haven't tried grilled cheese sandwiches yet, I'll bet they're great.  We have been using the cheddar and pepper jack for nachos, it takes them to a whole new level.  My son has asked for smoked mozzarella for home made pizza, so that will be on the list for tomorrow.  We'll have temps falling through the 40's then through the 30's tomorrow, so will be a good day for it.

Thanks for sharing, that picture of the sandwich over the soup belongs on a magazine cover.
Thanks for the compliments David!

You're going to like the Mozzarella! My favorite is still pepper jack. Smoked cheese is great on nachos, baked taters, cheeseburgers, rolled up in a fattty, on top of spaghetti, in scrambled eggs, the list is endless!!!
 

pc farmer

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I have a tube smoker coming to cold smoke in my drum and its gonna be cold this weekend, I have cheese to smoke.

Gonna try some butter too.

I usually go 3 hours on cheese.
 

fwismoker

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Tip of the day for my friend Case....hang a light bulb in the smoker.....higher wattage if you need it 


Cheez pleaze! 
 
Last edited:

dirtsailor2003

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I have a tube smoker coming to cold smoke in my drum and its gonna be cold this weekend, I have cheese to smoke.

Gonna try some butter too.

I usually go 3 hours on cheese.
Works great in the drum, I put mine on top of an inverted 9"x9" foil pan to get it up off the bottom a bit, works great. Your going to like the butter! 
 

fwismoker

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I have a tube smoker coming to cold smoke in my drum and its gonna be cold this weekend, I have cheese to smoke.

Gonna try some butter too.

I usually go 3 hours on cheese.
Some folks that use a AMPS or TS in the drum or kettle for cold smoking have said they notice they only get color on the top of the cheese....so it can't hurt flipping the cheese half way through. 
 
Last edited:

dirtsailor2003

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Some folks that use a AMPS or TS in the drum or kettle for cold smoking have said they notice they only get color on the top of the cheese....so it can't hurt flipping the cheese half way through. 
Then them folks aren't doing it right!!!



No flip and color all the way around, course that was in a 70° drum, not 15°!!! But like I said color isn't everything. I still get the same smokey goodness out of the cheese with no color too!
 

fwismoker

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Case all i know is this doesn't do me wrong!  Top to bottom smoke in the little trusty smoke house. Thanks for reminding me i gotta get some done for Christmas presents...i would have forgotten..doh!

 

driedstick

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DS that looks great,,,, I have been good this yr am I on your list???
 

flyboys

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That looks really, really, really good! I could definitely go for that soup and sandwich
 

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