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First smoked cheese

Discussion in 'Smoked Cheese' started by sky monkey, Nov 12, 2018.

  1. sky monkey

    sky monkey Smoke Blower

    Technically it's not my first - I tried about a 6 oz medium cheddar block for 1 hour back in October when there were pellets left burning on my AMPTS. Rested it for 3 weeks and was amazed at the taste. Time to get serious. Read a lot of articles and decided on 3 hours of cold smoke. I had ran out of Pitmasters Choice though and then couldn't find any hickory pellets on Sunday in my small town. I tried to mix hickory chips in the apple pellets I had but my AMNPS kept going out with the mix so I went to just pellets and lit the other side up.

    Ambient temp was around 45°, smoker never got over 60°F

    So mostly apple wood, 1.5 hours, flipped and 1.5 hours on the other side. In retrospect I think I should of moved the AMNPS all the way to the bottom of my MES. And I need to buy the Q Matz. I'll let you know how it tasted in 3 weeks. That's my annual wine and cheese party.

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    SonnyE and gmc2003 like this.
  2. 5GRILLZNTN

    5GRILLZNTN Smoking Fanatic SMF Premier Member

    Looking NICE. I've smoked that Tillamook medium cheddar. It smokes up very nice. Also, When the time comes, let me know how that horseradish and smoked bacon cheddar turns out. I've been wanting to try that cheese.
     
    Last edited: Nov 12, 2018
  3. smokerjim

    smokerjim Smoking Fanatic

    You should look into the mailbox mod, great for cold smoking, or put some frozen water bottles in the smoker
     
  4. sky monkey

    sky monkey Smoke Blower

    Well I didn't have any problems with the smoker temp getting hot. Most of the time it was 50° but having the smoke generator too close under the cheese caused more browning than I'd like. I was using a ribbed tray with open slot under it. that mailbox mod though would be excellent.

    Thanks 5Grill! I'll let you know how it comes out.
     
  5. gmc2003

    gmc2003 Smoking Guru

    Looks really good, I like horseradish. It's one of my favorites.

    Point for sure.
    chris
     
  6. Skip the smoking trays and buy you a mailbox, 2-3/4" hole saw and a couple 3" stove pipe 90's.

    The remote smoker allows creosote and moisture to drop out and heat to dissipate out of the smoke before it ever hits the cheese. You'll get a milder/complex flavor profile that is enjoyable the same day or develops even more over time. The proof is in he puddin. Set your mailbox mod on clean concrete and there will be a jet black pool of goo under it after your one smoking. Trust me this bitter goo is much better on the on the concrete than on you food. Actually setting the mailbox on a piece of foil or cardboard help the mailbox from marking it territory like a vintage British or Italian motorcycle.

    I can't believe the difference using the pellet tray inside the mailbox verse the pellet tray inside the smoker
     
  7. 5GRILLZNTN

    5GRILLZNTN Smoking Fanatic SMF Premier Member

    Holly, I'm not disagreeing with you because you are absolutely right, but another option is to burn dust instead of pellets. Lower heat, and less smoke. I can make "eat the next day" smoked cheese in my WSM burning dust. It's still better if I let it mellow for at least a week. You can make dust from pellets, and spend the mod money on food. No disrespect. You were also spot on about the cast iron skillet.
     
    zwiller likes this.
  8. I sense no disrespect at all but rather another way to skin a cat. That's why we are all here to learn and share. I for one am glad there is no "one way" or hard fast rues to making great food. There in lies the beauty of this site So many ways to get to the same goal.
     
    5GRILLZNTN likes this.
  9. jcam222

    jcam222 Meat Mopper SMF Premier Member

    Im going to hadlve ti rig up something for cold smoking. I love a green onion cheese I buy and bet its awesome smoked.
     
  10. SonnyE

    SonnyE Master of the Pit SMF Premier Member

    Any cheese you like will be liked mo better smoked. IMHO.
     
    jcam222 likes this.
  11. 5GRILLZNTN

    5GRILLZNTN Smoking Fanatic SMF Premier Member

    Sonny speaks the truth on this one. Trust me!
     
  12. SonnyE

    SonnyE Master of the Pit SMF Premier Member

    OK, that explains it.
    I thought maybe a mouse got into your Mild Cheddar block. :rolleyes:

    All looks great to me! ;)

    I'm a "mailbox" Mod myself. (Makes more sense than to say a router box mod.)
    I used a 96" (8') dryer vent hose. I stretched it out for the full length for cooling purposes.
    I use an Inkbird controller and can control my smoker to a 6 degree range overnight, for cold smoking.
    I snooze, it sets there and runs.
    But I just use my mod all the time for smoking, hot or cold, because the method cleans the smoke of any creosote or tars.
     
  13. zwiller

    zwiller Smoking Fanatic

    Yep, many ways to smoke cheese but I am firmly in the dust camp. Just did some on dust for first time (4 and 5hr) a few weeks ago and the stuff is light years better than pellets (2hrs). Yes, takes a week to mellow but is totally edible off the smoker. MB mod might work but I prefer to KISS and do not want to to move the mailbox setup in and out of the garage. I totally get modding things tho, I like to tinker too.

    Even with keeping the smoke cool I find the cheese kinda still melts into the rack. Qmatz are great. Also, you can then do jerky, nuts, etc...
     
  14. sky monkey

    sky monkey Smoke Blower

    Thanks for the ideas all! I'll definitely switch to dust and try that over pellets. I didn't like the light brown deposits you can see on the white cheddar and I know that's going to take weeks to mellow. I'm remodeling my back porch/smoking area but after that I'll look into the mailbox mod. Some of the cheese smoking threads indicate that doing this means you don't need to mellow the cheese at all in some cases.
     
  15. SmokinAl

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

    Another few weeks & I'll be able to replenish my lox & cheese stash!
    It's still way to hot down here for cold smoking!
    Al