first time for me too

[smker]

Ive got some Mexican Velveeta   and  2 pieces of the regular  Velveeta cheese,

i know its a very soft cheese and a very low melting point, 

and I'm not shure what wood flavor to use on this cheese so ill list what i have to work with and maby someone can help me out..

a blend of Hickory and pecan,

pecan

cherry

jack daniels

mesquite

orange

sassafras

mulberry

sugar maple

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• smker
• Jan 22, 2013

 

[fagesbp]

Can't go wrong with hickory and pecan. My favorites. I'm interested in how this turns out. I have read on here that it's not a good idea to smoke that type of cheese but I think it's worth a shot.

 

[smker]

Can't go wrong with hickory and pecan. My favorites. I'm interested in how this turns out. I have read on here that it's not a good idea to smoke that type of cheese but I think it's worth a shot.

that's what i thought too about the wood,    Ive never read anything on smoking this type of cheese not that i ever did a search on it.

added some peanuts

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• smker
• Jan 22, 2013

 

[smker]

the smoker temp is holding at 27-28 deg so the cheese is probly a frozen cube,   i dont see any color change yet,   how long can keep it in the smoke,    3 hrs so far

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• smker
• Jan 22, 2013

 

[mr t 59874]

You are doing fine.  When smoking soft cheeses such as cream or your Velveeta, pull when the temp reaches 60 degrees harder cheeses at 70 or 75 deg.  Only experience will tell you how long to smoke as density and type of wood will eventually answer that.  Try your Maple and Cherry also.

The following should help also. If you have questions please ask.  

Mr. T

http://www.smokingmeatforums.com/t/123130/smoked-cheese-from-go-to-show-w-q-view

 

[smker]

i thought i posted the results last night,  but here it is.  the temps stayed at 27 to 28 deg.  ideal temps for smoking soft cheese,    i have to say WOW,  the flavor is outstanding,   it smoked for a total of 7hrs,   while its this cold out ill im going to smoke a whole brick of Velveeta cheese.

disappointed with the mixed nuts tho,  the smell of smoke was there but not the flavor,

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• smker
• Jan 24, 2013

 

[smoking b]

Originally Posted by smker  

i thought i posted the results last night,  but here it is.  the temps stayed at 27 to 28 deg.  ideal temps for smoking soft cheese,    i have to say WOW,  the flavor is outstanding,   it smoked for a total of 7hrs,   while its this cold out ill im going to smoke a whole brick of Velveeta cheese.

disappointed with the mixed nuts tho,  the smell of smoke was there but not the flavor,

You did - it appears you made 2 duplicate threads 

 

I use a hot smoke for nuts - works much better for me   Here's one example  http://www.smokingmeatforums.com/t/132399/mixed-nuts-amnps-mes-30   There are lots of other examples if you do a quick search...

 

[smker]

ill have to try that next time