Big Cheese Smoke

[dave17a]

Nice job. Gonna be some good stuff. My only question, Wasn't this already vac sealed from store bought? No need to undo redo IMO. It will keep till ready for smoke.

 

[Smokin' in AZ]

Hey John looks like you picked up some good choices there. Tillamook makes some great cheeses!

Not sure what the weather is like in AZ right now but best to do it while it is cool outside. Keep an eye on your temps. If you get into the mid 80s to lower 90s the cheese will start sweating pretty bad and could start melting and you will end up with a giant mess in your smoker.

Watch for hot spots in the smoker. When I used to do it in my MES the blocks that were above my pellet tray would get a lot more heat.

I usually run my cheese about 3 hours with apple pellets. Let is sit on the counter for a little while and then uncovered in the fridge overnight. Seal it up if you have a vac sealer and let it rest for a couple weeks.

Now this is just how I do it. I'm no cheese smoking expert by any means. Some people prefer less smoke and some people prefer more smoke. Some also like to eat it straight out of the smoker. I like to let mine mellow a little bit. Good luck with it let me know how it turns out!

Here is another one that I did awhile back.

40+ Block Cheese Extravaganza

So Publix had a sale on Cabot cheese last week. BOGO...which each block came to around $2.15(which is good for here in East TN). Figured while the weather was still a little cooler I would try to get in one last cheese smoke and stockpile it up before it got warm. Had a few other random blocks I...

www.smokingmeatforums.com

John, starting out at 40 degrees here today and will only be 50 by time I smoke it for 3 or so hours so.

And I am going to do it in the Weber Genesis 330 which is much bigger than my smoker. Thinking about adding a pan of ice to help keep the heat down. And I will put my thermoworks dot ambient temp probe in to keep an eye on the temps.

Thanks for the advice!

John

 

[SmokinVOLfan]

John, starting out at 40 degrees here today and will only be 50 by time I smoke it for 3 or so hours so.

And I am going to do it in the Weber Genesis 330 which is much bigger than my smoker. Thinking about adding a pan of ice to help keep the heat down. And I will put my thermoworks dot ambient temp probe in to keep an eye on the temps.

Thanks for the advice!

John

Sounds like you got the perfect temps to do it! I found that freezing 2 liter bottles of water works better than a pan of ice if you have any laying around or time to do it. I need to get some going too but the weather is supposed to be crap here tomorrow...storms and 30 mph winds. Maybe Sunday!

 

[SmokinVOLfan]

Nice job. Gonna be some good stuff. My only question, Wasn't this already vac sealed from store bought? No need to undo redo IMO. It will keep till ready for smoke.

Thanks! A lot of the seals were bad so I just re-did them in the vac sealer. Otherwise I would have left them alone.