Cool Cheese

[travcoman45]

Smoked up some colby jack an motzerella taday. Didn't come out very dark but smells great! It's vac bagged an bloomin in the fridge fer a couple weeks.

With used ta be cool operatin we can do cheese right now!


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[travcoman45]

Thats the nice thing bout used ta be cool, I can get down to 60° on the thermostat an still smoke cause a the smoke generator.

Ya know, I bet ya could do it in yer valut, I seen a vid once a feller took a tin can with chips in it an put a higher wattage solderin iron in it to generate smoke, then covered it up with some foil. Looked like it worked real good!

 

[beer-b-q]

Looks Great...

That is the one thing I don't have a problem with on the Bradley... It works great for cold smoking...

 

[meat hunter]

Hey there Trav, looks good. I am going to try my first cheese this week. I know the temp should not go over 80 degrees? But is there a "minimum" temp that cheese should be smoked at? I was thinking of using my reverse flow with 2-3 coals with large wood chips mixed in. My thinking is, as you know living in Iowa, and here in Mn, that it's cold as hell outside so I would try in my smoker. If the smoke chamber temp is say 30-40 degrees, would that work? Or should it be higher? I can't see the lower temps being an issue, as long as the cheese don't freeze, but I don't know for sure so thats why I ask.

 

[travcoman45]

Temp wise I do mine at 60° cause thats the lowest my thermostat goes. I ain't sure temp would make alota difference, only the colder it is the tighter the structure a the cheese might be? Might take it a bit longer ta smoke, but that would just be a WAG!

 

[the dude abides]

Congrats on your cheese smoke. Hope it tastes great when you open er up.

 

[goobi99]

ive done this and it works great (just dont forget to burn the lining out of the can first) drill a hole on the bottom side, stick in the iron and throw the chips in...your smokin!!

 

[fire it up]

Hell yeah Tip, now comes the wait.
Did mine 10 days ago and was trying to give it 2 weeks but had to cut into a chunk of cheddar today, nice and smoky chees goodness but those extra few days will be worth waiting.

 

[iamaxxer]

Waiting is the hardest part...