Smoked Jalapeño and Peppadew Cheese

[Compulsive Smoker]

Hi everyone! I love smoked cheese, but since I only recently got a smoke tube, this is my first attempt at smoking my own!

Nothing really to it, but still had fun!

I bought the cheese at a local grocery store.

On the smoker for a little over an hour with the smoke tube filled with Pitt Boss competition blend pellets and cherry wood chips.

Then the finished product!

Too easy to really post about, but the results were amazing!

Thanks for looking!

-Mike

P.S. @kilo charlie this would make a great grilled cheese sandwich!

 

[JLinza]

Nothin wrong with smoked cheese, no matter how ya get it

 

[Fueling Around]

Love smoked cheese. Fill up the chamber when making cheese?

Check out the @normanaj mod to a smoke tube.

U-Bolt mod for the AMNTS

I've been doing this since I bought my first MES 30.Makes using the tubes more convenient and much easier to handle.Fits great in the bottom left of a MES. More than one person has asked me why pitched?Keeps the pellets from falling out and you get a slower more consistent burn rate,which...

www.smokingmeatforums.com

Even just a single u-bolt at the fire end is a game changer.
Read to the end for my fix to keep it from falling through grates in your grill
I've half sized tubes to cut the waste of un burned pellets

 

[Compulsive Smoker]

Nothin wrong with smoked cheese, no matter how ya get it

You got that right my friend!

 

[Compulsive Smoker]

Love smoked cheese. Fill up the chamber when making cheese?

Check out the @normanaj mod to a smoke tube.

U-Bolt mod for the AMNTS

I've been doing this since I bought my first MES 30.Makes using the tubes more convenient and much easier to handle.Fits great in the bottom left of a MES. More than one person has asked me why pitched?Keeps the pellets from falling out and you get a slower more consistent burn rate,which...

www.smokingmeatforums.com

Even just a single u-bolt at the fire end is a game changer.
Read to the end for my fix to keep it from falling through grates in your grill
I've half sized tubes to cut the waste of un burned pellets

This was my test run, so I haven’t filled up the chamber yet…didn’t want to ruin a whole batch on the first go!

That is a great idea with the u bolts! Thanks so much for sharing!

 

[kilo charlie]

Your cheese does look tasty!

For your next run, consider cutting those blocks in half lengthwise to increase the surface area to collect more smoke flavor. It looks like it was a little warm in your smoker, so you can consider a foil pan full of ice under the cheese(s) to keep the chamber cooler and not melt the cheese. A cooler fall or spring day if optimal for smoking cheese and butter to keep the chamber cooler.

Your smoke tube should burn about 4 hours just smoldering, so don't be afraid to take advantage of that!

 

[Compulsive Smoker]

Your cheese does look tasty!

For your next run, consider cutting those blocks in half lengthwise to increase the surface area to collect more smoke flavor. It looks like it was a little warm in your smoker, so you can consider a foil pan full of ice under the cheese(s) to keep the chamber cooler and not melt the cheese. A cooler fall or spring day if optimal for smoking cheese and butter to keep the chamber cooler.

Your smoke tube should burn about 4 hours just smoldering, so don't be afraid to take advantage of that!

Thanks for the kind words and the great advice! I’ll keep it in mind!

Do you usually smoke one block for the full 4 hours?

 

[kilo charlie]

Thanks for the kind words and the great advice! I’ll keep it in mind!

Do you usually smoke one block for the full 4 hours?

You definitely can leave it in that long. It all depends on how much smoke is adhering.

The best way to start experimenting is to buy a bunch of different cheaper blocks of cheese like the great value brand from the Walmart, cut them into 4 pieces and experiment what your taste buds like. You can try a variety of cheeses this way and go 1, 2, 3 then 4 hours. See what you like, see what you don't.

The pellets you choose can be a big factor too. You want to stick to the fruit woods and hickory. Don't use mesquite on cheeses or butters... it's too strong.

If you have room on your smoker while just running the tube, throw on a pie tin of Kosher salt. that will take 4 hours of smoke and more. Make sure to stir it every hour to get all the salt exposed. Use the smoked salt any where you would regular salt for that extra layer of flavor.

You can smoke everything from paprika, to cinnamon sticks to water for making smoked ice cubes.

 

[normanaj]

You gotta try Cabot's Wildly Horseradish smoked.

 

[Compulsive Smoker]

You definitely can leave it in that long. It all depends on how much smoke is adhering.

The best way to start experimenting is to buy a bunch of different cheaper blocks of cheese like the great value brand from the Walmart, cut them into 4 pieces and experiment what your taste buds like. You can try a variety of cheeses this way and go 1, 2, 3 then 4 hours. See what you like, see what you don't.

The pellets you choose can be a big factor too. You want to stick to the fruit woods and hickory. Don't use mesquite on cheeses or butters... it's too strong.

If you have room on your smoker while just running the tube, throw on a pie tin of Kosher salt. that will take 4 hours of smoke and more. Make sure to stir it every hour to get all the salt exposed. Use the smoked salt any where you would regular salt for that extra layer of flavor.

You can smoke everything from paprika, to cinnamon sticks to water for making smoked ice cubes.

I like the way you think! Most things are made better by a little (or a lot) of smoke flavor!

I’ve been thinking on trying to make a smoked garlic butter for melting on steaks etc.

My idea is to put some garlic powder in a pie plate or bread pan on the smoker and melt the butter into it. Then refrigerate for a short time and whip it with a hand mixer.

That’s my idea, but how would you go about it?

 

[Compulsive Smoker]

You gotta try Cabot's Wildly Horseradish smoked.

I’ll have to try that! I love horseradish!

How long do you smoke it?

 

[kilo charlie]

I like the way you think! Most things are made better by a little (or a lot) of smoke flavor!

I’ve been thinking on trying to make a smoked garlic butter for melting on steaks etc.

My idea is to put some garlic powder in a pie plate or bread pan on the smoker and melt the butter into it. Then refrigerate for a short time and whip it with a hand mixer.

That’s my idea, but how would you go about it?

I would make it more complicated by making my own butter out of heavy whipping cream, adding a mixture of garlic powder and grating fresh garlic cloves into the butter, then forming it it into a "stick" and smoking the stick of butter. You'd need a cool morning to cold smoke the stick of butter so it doesn't melt.

Alternatively, I would smoke the heavy cream in a glass baking dish then use the Kitchen Aid to whip it into butter and add the flavors at the end, form it and chill it for a bit before using.

There is no doubt that there are easier ways, but I like to play with my food.

You could leave a stick of salted butter out on the counter so it's soft, put it into a bowl and mix in your flavors and either use it out of the bowl or reform it into a stick.

 

[kilo charlie]

Don't limit your imagination when it comes to making compound butters!

Black pepper, blue cheese, smoked salt, chives, garlic, Cajun seasonings are just a few things that come to mind.

 

[Compulsive Smoker]

I would make it more complicated by making my own butter out of heavy whipping cream, adding a mixture of garlic powder and grating fresh garlic cloves into the butter, then forming it it into a "stick" and smoking the stick of butter. You'd need a cool morning to cold smoke the stick of butter so it doesn't melt.

Alternatively, I would smoke the heavy cream in a glass baking dish then use the Kitchen Aid to whip it into butter and add the flavors at the end, form it and chill it for a bit before using.

There is no doubt that there are easier ways, but I like to play with my food.

You could leave a stick of salted butter out on the counter so it's soft, put it into a bowl and mix in your flavors and either use it out of the bowl or reform it into a stick.

Some great ideas there!

What about smoking your grated garlic before mixing it into your butter?

 

[kilo charlie]

Some great ideas there!

What about smoking your grated garlic before mixing it into your butter?

You could smoke the whole cloves and then grate them, but I haven't tried that to see how much of the smoke flavor remains. You could also try smoking minced garlic or jarlic on some sort of tray, but I think once you grate it, it's going to be a PITA to try and smoke as it's going to be super fine and very sticky.

 

[kilo charlie]

Also, if you are smoking liquids like water or cram etc, you have to stir it like every 30 minutes to break the surface tension.

 

[Compulsive Smoker]

You could smoke the whole cloves and then grate them, but I haven't tried that to see how much of the smoke flavor remains. You could also try smoking minced garlic or jarlic on some sort of tray, but I think once you grate it, it's going to be a PITA to try and smoke as it's going to be super fine and very sticky.

Very true! I’m gonna give it a shot one of these days…you mind if I tag you on the post to let you know how it turns out?

 

[Compulsive Smoker]

Also, if you are smoking liquids like water or cram etc, you have to stir it like every 30 minutes to break the surface tension.

Makes sense!

 

[kilo charlie]

Very true! I’m gonna give it a shot one of these days…you mind if I tag you on the post to let you know how it turns out?

Please do!

Makes sense!

Let me know if you have any other questions!

 

[Compulsive Smoker]

Please do!

Let me know if you have any other questions!

Thank you my friend!