First-timer (dumb) cheese smok'in questions

[Carvendive]

Temps are starting to drop and I want to smoke up some cheese. Never done it so I've got some questions.

First the equipment. I'm using a RecTec Stampede as chamber only. I'll use my AMNPS Tray 5*8 loaded with apple dust. I'm figuring 4-6 hrs of smoke at or under 70°F.
I'll be doing Parmesan, Montamorii, Blue, Velveeta, Baby Brick and Munster for my first batch. Softest will likely be the Velveeta and hardest would be the Montamorii or Parmesan
Questions;
1. I'm assuming that I can smoke cheese with a GT anywhere above 36°F and below 90°F. Any problems smoking at that low of a temp?
2. Hard cheese vs soft. Any smoke time differences? Should hard cheese go longer than soft or is it more a issue of porosity?
Thanks, Dave.
Edit: I'm going to be in a limited internet area starting tomorrow so I might be slow replying to anyone if you have questions.

 

[fivetricks]

I'll say that I've been more satisfied with my smoked cheeses when they were smoked over 40-44 degrees. Probably in the 50s. I've done it in the 30s and wasn't too satisfied with it

 

[Central PA Cowboy]

I'll say that I've been more satisfied with my smoked cheeses when they were smoked over 40-44 degrees. Probably in the 50s. I've done it in the 30s and wasn't too satisfied with it

This post got me thinking of doing cheese. So on a day that is 40-50 degrees, can I just put cheese in my MES and put the A-Maze-N tray in without actually turning it on? Would that work?

 

[Carvendive]

Yes that's what I'm doing with my pellet pooper.

 

[fivetricks]

Yep. I'm gonna do another batch here come October. Actually it will be. A resmoke of the ones I did in March. Will try a good 4 ish hour run when the temps are low 60s

 

[smokerjim]

I personally haven't had any issues with doing cheese when it's in the 30's or for that matter 20's, I use the mes 30 with amnps with pellets and the mailbox, I never turn my smoker on. sometimes it just takes a little time to get the draft going.

 

[Carvendive]

Yes, I don't think sub 30°F temps outside would matter. I was more concerned about GT (Grill Temp) below 36.

Any opinions on time for hard vs soft cheese?

 

[smokerjim]

Any opinions on time for hard vs soft cheese?

not really, I just smoke all mine with hickory for 3-4 hours, let sit in fridge overnight or if it's cold enough I let them sit in the smoker, next day wrap them or vac pac what ever your going to do. I usually start eating mine after 2 days some let sit a lot longer before eating.

 

[bradger]

I smoked various cheddar's think the outside temperature was mid to upper 70's for about 4 hours, I used the Kaduf Pellet Smoker Tray. Using my gas grill i lit one burner on low until it started smoking put the cheeses on the oppisit side, if they started getting to soft i turn the burner off and let the smoke go nuts.
I would be real careful with the velveeta, you might want to have frozen water battles around it so it doesn't melt.
When i posted about cheese smoking some one suggested 2 smokes tried this and it came out better.
also i recommend loosely wrapping it n parchment paper for about 3 days before serving or vacuum sealing.

 

[gmc2003]

My only advice would be to go lite on the smoke the first time thru with a new type of cheese. Smoke it for a couple of hours. Then let it rest for a day or so in the fridge. Try it. If you didn't get the smoke profile your looking for smoke it again for a couple of hours and repeat taste test. You'll find out how much smoke you like on various types of cheese.

Chris

 

[Carvendive]

Thanks Chris!!! That sounds like a really good suggestion. I can easily do that!

I've always thought of smoking as a one shot kind of thing. I'd never really considered that I could SUCCESSFULLY smoke something repeatedly.

 

[gmc2003]

Rule number one in smoking: There are no rules.

Good luck with the cheese. I really like Parmesan and plan on attempting smoking it this fall. It has a very strong flavor and is kind of crumbly to begin with so go slow and let us know how it turns out. Keep the temps low and the smoke clean.

Chris

 

[Carvendive]

Will do Chris. The Montamorii is like that - more crumbly than Parmesan with what taste's like salt crystals. I'm anxious to give it a try.

 

[bradger]

Carvendive, now you got me thinking of the trying velveeta

 

[Steve H]

Never thought of Velveeta. I wouldn't go more then 2 hours with it at first though. I did fresh mozzarella once for 4 hours. It took on way too much smoke because of the moisture and how soft it was.

 

[Carvendive]

Velveeta is a cheese blend. Had it once before and -for me- it's one of, if not the best, smoked cheese I've ever had. Cut the brick in half lengthwise. Then Smoke.

 

[Steve H]

Velveeta is a cheese blend. Had it once before and -for me- it's one of, if not the best, smoked cheese I've ever had. Cut the brick in half lengthwise. Then Smoke.

How long and what type of wood did you use?

 

[Carvendive]

I didn't. A friend of mine did. And that was years ago.

 

[bradger]

Looks like a lot of people are going to be trying velveeta, i'm going to as well as a couple others then mack some mac and cheese.

 

[clifish]

you could make real good smoked mac-n-cheese with smoked velveeta, dam-it now I have to add this to the list