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

[burgi]

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.........  

 

[SmokinAl]

OK I'll be here.

 

[burgi]

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!!!!!!!

 

[tyotrain]

great job looks tasty

 

[burgi]

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!!!!!!!!!!!!! 

 

[exhaustedspark]

How did you keep the heat down and still get the smoke??????????

Karl

 

[boykjo]

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

Joe

 

[burgi]

How did you keep the heat down and still get the smoke??????????

Karl

Skill..... pure Skill....... 

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!!!

 

[burgi]

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

Joe

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........... 

 

 

[boykjo]

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........... 

 

heres a pic of mine

The steel should be a heavy Gage and it should be pretty heavy....

 

[burgi]

Thats the one, yours is in better shape, but still the one. I need to put the shelve on it, due to its missing..lol..... 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........

 

[roller]

Nice cheese...