• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

First successful cheese smoke

hillbilly jim

Smoking Fanatic
330
57
Joined Apr 13, 2015

I put two butter stick size pieces of sharp cheddar in the smoker yesterday afternoon at 5 PM and took them out this morning at 7 AM.

I'm really happy with how they turned out. Many thanks to all of you that provide us newbies with information and guidance on how to do this.

Jim
 

sota d

Smoking Fanatic
924
66
Joined Feb 6, 2015
That's some good looking smoked cheddar you got there Jim. I'm sure you're going to enjoy that! Thanks for posting, David.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
47,058
7,846
Joined Jun 22, 2009
WOW Jim!

That is about the best looking smoked cheese I have ever seen.

That color is just awesome!

I sent a point your way!

Al
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,860
3,910
Joined Oct 4, 2012
Wow looks great. 14 hour smoke, that's a long time. It will be interstate mg to see how the flavor is. What type of wood did you use?
 

driedstick

Smoking Guru
OTBS Member
SMF Premier Member
5,959
611
Joined Nov 3, 2011
Great looking color,,, Nice job,,, ya now for the wait

I'm with Case what wood did you use?? 

A full smoker is a happy smoker 

DS
 
 

crazymoon

Smoking Guru
OTBS Member
SMF Premier Member
6,375
1,837
Joined Aug 24, 2014
HJ, Please post back with a flavor report,that is some serious color!
 

hillbilly jim

Smoking Fanatic
330
57
Joined Apr 13, 2015
Flavor? The hickory is not over powering, but it's anything but mild.

I finished off the first stick today with some herb wheat crackers. I took it out of the fridge and let come up to ambient to get the full flavor. Man, that's some GOOOOOD niblin'!

I'll be doing that again soon. Next time, there will be sharp cheddar, Swiss, Monterey Jack and some homemade goat cheddar made by a local lady that's been making cheese for 20 years.

Tomorrow, I'll be smoking some Bluegill and Kosher Kielbasa. Right now, there's four big ol' fat Big Boy tomatoes in the smoker.
 
Last edited:

redheelerdog

Master of the Pit
SMF Premier Member
2,036
665
Joined Dec 4, 2011
Nice Cheese Jim, I love the color and the time.

I personally like a heavy smoke on my cheese, the kind you cannot find in the grocery store.

I'm sittin on about 40lbs of double smoked cheddar I did last March, it just gets better by the day.

Have fun!

 

redheelerdog

Master of the Pit
SMF Premier Member
2,036
665
Joined Dec 4, 2011
Nice Cheese Jim, I love the color and the time.

I personally like a heavy smoke on my cheese, the kind you cannot find in the grocery store.

I'm sittin on about 40lbs of double smoked cheddar I did last March, it just gets better by the day.

Have fun!

 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.