Gonna smoke cheese this weekend.

[irvin78787884]

Gonna smoke some cheese this weekend on Holy Smoker. It’s my first time trying it. I am
Planning on setting a small fire in the fire box with a few lumps of charcoal and now and then throw a cut off small chunk of my oak splits I use when I Cooke my BBq. I will do a test run to see the temps of that setup Friday after work. So if I can keep it lower than 90 degrees. Which should be easy to do considering the size of Holy smoker and the 30 degree outside temps. I doing extra sharp cheddar, Colby jack, cooper pepper, and horseradish cheese. I think I have the basic idea down by looking into it. Plan is to cut it that day before going on smoker.Depending on out come of test fire will also depend on buyer my a big bag of ice to set in foil pans on the RF plate in smoker. Put it on for 2-4hrs. Let set unwrapped on counter over night. I will put paper towel over it but not fully wrapped to keep an air contamination off of it hair dust ect…… Then vac pack and put in the fridge for 2weeks to mellow. So I have a question also then how does this process sound to anyone that has done it? Or how many hrs less or more for these kind of cheeses if anyone has done them? I understand it depends on my taste of how much smoke I like. I like it to have smoke flavor but not so overpowering that it’s to much if that’s possible. Any tips tricks or even if my smoking idea is way off and I should do it another way would greatly be appreciated. I will add a post after final smoke as always and update after the 2 week mellow with out come.

 

[irvin78787884]

For next year I am gonna build a wooden smoke house and get into doing bacon and smoked cheese a bit more and that smokehouse will make my life easier or atleast should anyways.

 

[jcam222]

I've considered trying it this way in my Lang but not sure I can keep temp low enough even with a small coal bed and wood chunks. I need to run an experiment with the smoker empty I guess.

 

[irvin78787884]

I've considered trying it this way in my Lang but not sure I can keep temp low enough even with a small coal bed and wood chunks. I need to run an experiment with the smoker empty I guess.

That’s my plan Friday night if it doesn’t work then I will go see if I can pick up a smoke tube and go from there. My smoker is pretty good sized so the small fire might be ok or atleast I hope so. Not saying ur Lang isn’t cause idk anything about it. I would certainly do a test burn of a small fire can’t hurt that’s for sure. So I hope a small fire/size ratio works ok. I added a pic of Holy Smoker

 

[jcam222]

That’s my plan Friday night if it doesn’t work then I will go see if I can pick up a smoke tube and go from there. My smoker is pretty good sized so the small fire might be ok or atleast I hope so. Not saying ur Lang isn’t cause idk anything about it. I would certainly do a test burn of a small fire can’t hurt that’s for sure. So I hope a small fire/size ratio works ok. I added a pic of Holy Smoker

I'll be turned into your results for sure. My Lang is the 84D so good and large.

 

[irvin78787884]

I'll be turned into your results for sure. My Lang is the 84D so good and large.

Ok nice hope a small fire and size ratio would work for u then also. I will update this Friday when I do the test fire stay tuned

 

[irvin78787884]

I should also add this what concerns me of using a smoke tube is it seems they produce a lot of white billowing smoke which is what I understand as dirty smoke in terms of BBq so I am attempting to do this with the small charcoal/ oak chunks to stay away from that. Now I could also do the smoke tube and put in my fire box and possible let burn wild it might not put of the heat needed to reach over 90 with the size of the smoker. Just would need to refill it or have a second on hand ready to go when first burns out. Another option or route. If my way of thinking is wrong.

 

[gmc2003]

Let set unwrapped on counter over night. I will put paper towel over it but not fully wrapped to keep an air contamination off of it hair dust ect……

I would avoid this step. Put the cheese on a cooling rack and in the fridge overnight. Loosely cover the cheese with plastic wrap.

Put it on for 2-4hrs

Depending on the wood you're using and the amount of smoke you're putting thru the chamber. I would slice a piece of the jack cheese in half and give it a taste test at the 2 hr. mark. The reason I recommend using the jack cheese is because it's a softer cheese and will take on smoke quicker than the cheddar's. This will give you an idea of where you are in the smoking process.

I'd also avoid using the ice if possible. I don't like introducing added moisture to the smoke chamber with cheese.

 

[irvin78787884]

I would avoid this step. Put the cheese on a cooling rack and in the fridge overnight. Loosely cover the cheese with plastic wrap.


Depending on the wood you're using and the amount of smoke you're putting thru the chamber. I would slice a piece of the jack cheese in half and give it a taste test at the 2 hr. mark. The reason I recommend using the jack cheese is because it's a softer cheese and will take on smoke quicker than the cheddar's. This will give you an idea of where you are in the smoking process.

I'd also avoid using the ice if possible. I don't like introducing added moisture to the smoke chamber with cheese.

Ok I see your points and I will use these as u suggested thank you

 

[bmudd14474]

Time really depends on the size of the blocks of cheese and desired smoke level.

I use 2lb blocks and the smoke tube. Just did a batch and had it in for 5 hours.

You can put the tube in your firebox if you want and it will work great.

Fyi I have used the tube for years with no issues on the flavor.

Cant wait to see how it turns out.

 

[Smoke-Chem BBQ]

I've considered trying it this way in my Lang but not sure I can keep temp low enough even with a small coal bed and wood chunks. I need to run an experiment with the smoker empty I guess.

No need to run it completely empty. Throw on a couple of blocks of cream cheese with a favorite rub, or coated with Everything Bagel seasoning. It will pick up nice smoke at low temps, but it also handles fairly high temperatures without melting, should your experiment blow past the target temp for smoking other cheeses.

 

[irvin78787884]

Time really depends on the size of the blocks of cheese and desired smoke level.

I use 2lb blocks and the smoke tube. Just did a batch and had it in for 5 hours.

View attachment 708520

You can put the tube in your firebox if you want and it will work great.

Fyi I have used the tube for years with no issues on the flavor.

Cant wait to see how it turns out.

Ok sounds great. I currently don’t have a tube so I will try the way o was thinking of it doesn’t work I will see about getting one to do the cheese. I was gonna try to cut them into 1# blocks so my time might be a bit less. Thanks for the help and info of your process. Gives me a good starting point. Will
Post when completed for sure.

 

[irvin78787884]

I did the cheese yesterday and put a new post up in the general discussion.

 

[elsos]

I should also add this what concerns me of using a smoke tube is it seems they produce a lot of white billowing smoke which is what I understand as dirty smoke in terms of BBq so I am attempting to do this with the small charcoal/ oak chunks to stay away from that. Now I could also do the smoke tube and put in my fire box and possible let burn wild it might not put of the heat needed to reach over 90 with the size of the smoker. Just would need to refill it or have a second on hand ready to go when first burns out. Another option or route. If my way of thinking is wrong.

I've been using smoke tubes for years, it is a white smoke. But I don't think it's a dirty smoke, filled with funky fumes. It can be a little harsh if you don't have good circulation, but for cheese, bacon, salt, salmon etc, you can let things rest some of it seems too much, and they get tame.
Let us know how things go.
My favorite pellets are Lumberjack brand, they seem to be compressed really well.

 

[irvin78787884]

I've been using smoke tubes for years, it is a white smoke. But I don't think it's a dirty smoke, filled with funky fumes. It can be a little harsh if you don't have good circulation, but for cheese, bacon, salt, salmon etc, you can let things rest some of it seems too much, and they get tame.
Let us know how things go.
My favorite pellets are Lumberjack brand, they seem to be compressed really well.

Thanks for the info. I am still learning the different things like cheese. I am going to build a dedicated smoke house this spring to start curing bacons and stuff in. So doing cheeses and other things cold smoked will be easier for me soon. lol

 

[irvin78787884]

So last Saturday was the end of the 2 week mellow time. With the holidays I am a little delayed with the update. lol IMO, my GF, and my daughter’s options also. The cheese turned out perfectly not over smoked and u could still taste the cheese. The horse radish cheese could have used a touch more smoke just cause the horse radish flavor is so strong. Other than that I call it a successful first cheese run. I gave out the cheese to the family yesterday so I am awaiting their thoughts. I didn’t get any pics but if I remember I will get some of the next block I open.