smoked velveeta

[smker]

got another 5 lbs cold smoking before it gets to warm to smoke this cheese.

 

[Bearcarver]

MMMmmmm......
That's about the only Cheese I never Smoked. Don't know why, because I love Velveeta Cheese!!
Be back to see the finish!

Bear

 

[smokerjim]

looks good, never smoked velveta but may have to give it a shot

 

[jcam222]

I bet that is damn good! I love a lot of really good and high end cheese but I still love a good bit of velveeta on things at times!

 

[smker]

MMMmmmm......
That's about the only Cheese I never Smoked. Don't know why, because I love Velveeta Cheese!!
Be back to see the finish!

Bear

here is the finish to the 2 large bricks i did a week before thanksgiving, the 2nd pic is of what i have left of those two right beside the bacon candy photo thats well not up just yet, so ya know its current

 

[xray]

Never smoked velveeta, looks really good! Bet that would make an awesome queso dip.

 

[GATOR240]

I never smoked a block of Velveeta, but I smoked mac and cheese with velveeta, using the recipe on the back of the cheese box and cherry pellets. It turned out excellent.

 

[smker]

I never smoked a block of Velveeta, but I smoked mac and cheese with velveeta, using the recipe on the back of the cheese box and cherry pellets. It turned out excellent.

smoked MAC is great but having a brick of aged smoked velveeta is like gold
=

 

[smker]

3 hrs , i think it needs a double smoke, im doing this now for next thanksgiving and Christmas

 

[clifish]

got another 5 lbs cold smoking before it gets to warm to smoke this cheese.

what time/temp and type of smoke did you apply?

 

[Jabiru]

Looks great. I had never heard of this cheese here in my part of the world. I have found an equivalent and will smoke some in winter.

 

[smker]

and its done, this will be great for snacks this summer out camping

 

[smker]

what time/temp and type of smoke did you apply?

temp wise is below the melting point of this cheese 165-170 deg, using the pellet tray doesn't add very much heat, and i used a mix of hickory pecan for around 5 hrs and it was on the second rack down from the top rack that i had a piece of cardboard on to catch any drips off the top

 

[Bearcarver]

Ah, Boy that looks Good!!
Nice Job!
Like.

Bear

 

[zwiller]

LIKE. I like Velveeta in dishes and can see smoked stuff working well in things. Straight up it is too soft and fake-ish tasting to me. Just this year I've branched out into deli section cheeses instead of the prepackaged blocks. First run was Land O Lakes American Deli and while it is a processed cheese like Velveeta it is still firm and real tasting on its own. It is VERY creamy and has a long lingering flavor compared to block cheese.

 

[Steve H]

Looks great! Question though. How well did the smoke get into the cheese without slicing it into smaller chunks first?

 

[idahopz]

Looks great! I've never done Velveeta either, but it sounds delicious.

 

[MNholla]

I have never done velvetta either. however, on my last cheese smoke I bought block of processed horseradish cheddar (didn't read the label close enough). I was pretty pissed but it turned out to be the best cheese of that batch. I think I will always put a processed cheese in the mix from now on.

And I always do a block of cream cheese, too