Cheese Smoking question...

[gmc2003]

Bruce this may help you out. Warning it's a long read.

Making dust from pellets...

Mr T told me he makes dust all the time for some of his smoking needs.. He ground the pellets in a food processor or something.. I tried it and it seemed a little tough on the machine.. Pellets are HARD !!!.. So I threw them in warm HOT water.. in about 4 minutes they were falling apart... I...

www.smokingmeatforums.com

 

[cmayna]

Yes, soaking the pellets to make dust is soooo easy

 

[02ebz06]

Bruce this may help you out. Warning it's a long read.

Making dust from pellets...

Mr T told me he makes dust all the time for some of his smoking needs.. He ground the pellets in a food processor or something.. I tried it and it seemed a little tough on the machine.. Pellets are HARD !!!.. So I threw them in warm HOT water.. in about 4 minutes they were falling apart... I...

www.smokingmeatforums.com

Yes, soaking the pellets to make dust is soooo easy

Thanks. Yeah I though about doing that. Would have to see if I still have a tray.
Pretty sure I have a tube. Don't use them since I got this --> Smoke Box

 

[cmayna]

Wow, sure looks like that "Smoke Box" will put out way too much smoke. I assume the tray is V shape allowing one to fill just bottom portion with pellets or dust to control the amount of smoke?

Back to the cheese subject, I forgot to mention earlier that after I smoke the cheese, I typically wrap 9 blocks in some butcher paper and then let it sit in my spare fridge in the garage over 1 or 2 nights, then I vacuum seal.

 

[02ebz06]

Wow, sure looks like that "Smoke Box" will put out way too much smoke. I assume the tray is V shape allowing one to fill just bottom portion with pellets or dust to control the amount of smoke?

Yes it is V shaped with a flat bottom.
I have added a piece of expanded metal in it so pellets are off bottom and get more air under than just the holes in the tray.
How much smoke depends on how many pellets you put in.
If not in the CampChef that has a "fan only" mode in controller, I use a computer fan with a power supply and speed control to move the smoke around.

 

[Brokenhandle]

And the verdict is???
I also think the size of the smoking vessel and what you use, pellets vs. dust is a factor.

Which is a double wide commercial fridge with apple pellets in amnps for usually 4 hours.

Better view of size...

Now that amnps in a kettle would be too much I would think. Then left uncovered in fridge overnight and vac sealed the next day. I try to stay ahead of my cheese smoking so some of this won't be touched for a couple months at least.

Ryan

 

[SmokeRing0909]

I have never tried to cold smoke but now it's on ! Needed a good step by step.
I did try "hot smoked' last weekend and can verify that it DOES NOT WORK .
Cream cheese will hold up but not blocks of cheddar!

View attachment 685303
Keith

Oops!I’ve heard of smoked Mac and cheese. Youre halfway there! I cant help but enjoy where others share those humbling moments like I do. Thank you for the info

 

[912smoker]

Oops!I’ve heard of smoked Mac and cheese. Youre halfway there! I cant help but enjoy where others share those humbling moments like I do. Thank you for the info

Yep SR just needed a bowl of Mac for the cheese to drip in And yes I have been humble many times . But at least we get to eat our mistakes

Keith