Say Cheese!

Discussion in 'Cheese' started by solaryellow, Dec 4, 2011.

  1. solaryellow

    solaryellow Limited Mod Group Lead

    I start off with just the basics. An enclosure to contain the smoke and cheese, an electric burner, a piece of HD foil, a cast iron pan for the chips and chunks, and of course some bourbon and ginger ale.

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    After putting the hickory chunks in the pan I fill the voids between the chunks with apple chips. The chips will start smoking first and help to get the chunks going.

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    Then a piece of foil goes loosely over the top and I punch some holes in it for the smoke to escape.

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    Then it all goes into the plywood smoker and the electric burner turned up to high.

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    Today we are doing mild cheddar, havarti, mozzarella, and pepperjack.

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    Getting ready to cut it down into smaller blocks.

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    With smoking coming out of the smoker, I turn down the burner to 3/4 power and load up the cheese.

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    Finished havarti

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    Cheddar

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    Mozzarella and pepperjack

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    All bagged up!

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  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Very nice Joel

    looks like you have enough cheese to last at least a week [​IMG]
     
  3. smokinal

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

    Looks great!

    That should get you through the winter!
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Pretty nice Joel, that should keep your belly happy...JJ
     
  5. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Great job!  Looks delicious!
     
  6. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    That's gonna be one happy Santa!

    Looks Great Joel!

    Todd
     
  7. solaryellow

    solaryellow Limited Mod Group Lead

    Sadly, most of it will be gone in a couple weeks. Just means I will have to smoke some more. [​IMG]
     
  8. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Havarti w/ dill is my favorite cheese. always wondered if it was to soft to smoke? Now i know.
     
  9. solaryellow

    solaryellow Limited Mod Group Lead


    The Havarti really held up well Bob. This is the first time I have smoked it but Scott (alelover) gave me some a couple months ago that really tasted great so I had to try it. The temp of the smoker never got over 60* and the Havarti actually seemed to firm up a bit after smoking.
     
  10. roller

    roller Smoking Guru SMF Premier Member

    Looks good !
     
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Very nice ch, ch, cha, cha,,,,cheese
     
  12. venture

    venture Smoking Guru OTBS Member

    Looks good.  You should have a great Christmas if it lasts that long.

    Good luck and good smoking.
     
  13. solaryellow

    solaryellow Limited Mod Group Lead

    Thanks guys!
     
  14. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hey Joel 

    Great job on the cheeses - This item is one of my favorite things to smoke. So many things you can do with it 
     
  15. rbranstner

    rbranstner Smoking Guru OTBS Member

    Beautiful looking cheese. Great color! It is that time of year again.

    P.S. On a side note I saw you had a cup filled with a beverage and it was from Dickeys BBQ joint. Have you eaten there? We just got one in town here and it is horrible. It was pretty busy for the first two weeks but everyone I know who went there said it was bad. I went there myself and confirmed it was bad. Now every time I drive buy the place is totally empty.My buddy said he has eaten at a few down on Texas and they weren't to bad. Just curious what your thoughts were.
     
    Last edited: Dec 5, 2011
  16. teeznuts

    teeznuts Master of the Pit

    Lookin good! I almost bought some havarti to try but wasn't sure if it was good for the smoker. I'll try it next time.
     
  17. solaryellow

    solaryellow Limited Mod Group Lead

    They opened one here last winter and it is ok for what it is. The brisket is consistently overcooked, and the sausage rivaled anything I can microwave from the store.  I do like the yellow cups though.[​IMG]

    This is my first try at havarti.
     
  18. rbranstner

    rbranstner Smoking Guru OTBS Member

    The yellow cup was  the best part of the whole  meal. [​IMG]
     
  19. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks great joel.... that smoked pepper jack I had at your place was awesome........[​IMG]

    Joe
     
  20. solaryellow

    solaryellow Limited Mod Group Lead


    The pepperjack is surprisingly good. I never would have expected a processed cheese to taste that good after a little smoke.
     

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