Cheese for two.... and... two for cheese......

Discussion in 'Cheese' started by burgi, May 21, 2011.

  1. OK, so did a test run on cheese about 3 weeks ago. I did a small round brie and some cheddar. Smoked it for 1 hr 45 mins and did the foodsaver and let it sit for 9 days, couldnt hold out that extra day........

    The cheddar was good, but I think I needed to have thinner chunks of cheese and smoked a bit longer, I have been reading more and see the avg time is approx 3 -4 hrs. The brie was opened and ate with a great syrah wine. it was awesome!!!!!!!

    So tomorrow, I am doing 3 small brie rounds, cheddar, swiss, mozzarella sticks, pepper jack sticks.........

    Come back for some Q-View.........  [​IMG]
  2. smokinal

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

    [​IMG]OK I'll be here.
  3. Ok, here they are..... I did three hours with apple wood as the smoke.


    Unwrapping the string cheese with my guard dog at the ready......


    On the right is Cheddar and 2 swiss, and I am putting on the brie....... my mouth started to water at this point!!!!!!



    OK.... starting on the left- brie, string cheese, pepper jack sticks, 2 swiss, and cheddar.....


    Olive making sure just the right amount of smoke is flowing.....


    2 Hr mark.....


    IT'S TIME!!!!!!!!!!!!!


    Here we go!!!!!! My mom kept a brie a cheddar and some sticks....... now they are in the fridge for a rest till June 24th! 

    Thanks for the all the awesome info on this site!!!!!!!
  4. tyotrain

    tyotrain Master of the Pit

    great job looks tasty [​IMG]
  5. OK, so tomorrow will be day 7 and I couldnt handle it any longer......... I grabbed  mozzarella stick and opened it just to see how its going...... WOW!!!!!! i cant wait for the others. I ready to go get more and start the smoker!!!!!!!!!!!!! 
  6. How did you keep the heat down and still get the smoke??????????

  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Can you say CHEESE !!!!!!!!!!. great job... Is that a braunfel smoker?   Love mine...........[​IMG]

  8. Skill..... pure Skill....... [​IMG][​IMG]

    For real... I made a small foil pan about 4"x6" and put my shred wood in there then added 3 charcoals, had to move them around every hour, but gives just the right amount of smoke with not so much heat. The first time I did have too much heat and I kept having to open the lid and cool it down, but doing it this way works very well. Thanks for the thumbs-up!!!
  9. tell ya the truth I have no idea what brand it is...... my brother-in-law was going to dump it and it was still in good shape, so I took it but the name plate is missing. Its the perfect rig to learn on........... [​IMG]
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    heres a pic of mine



    The steel should be a heavy Gage and it should be pretty heavy....
    Last edited: Jun 8, 2011
  11. Thats the one, yours is in better shape, but still the one. I need to put the shelve on it, due to its but I really love it. I was talking with a buddy the other day while hanging out and smoking some pork butt, and think I will be getting a new one (i hope soon) because I am getting really used to it. I figure everyone should have at least 2 smokers..... 1 to learn and 1 that the y all ready know........

  12. roller

    roller Smoking Guru SMF Premier Member

    Nice cheese...

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