smoking cheese in mes

[jarhead]

I'm glad that I ain't the only one that has done that.

Only, I didn't take pics, so it didn't happen...

 

[driedstick]

X2 Todd that was funny brings back memories LOL

 

[roller]

Its just so easy to do it with a AMAZNPS from Todd...I have got to smoke up enough this winter to last me until next winter...

Your cheese looks good now for the hard part...The dreaded wait..I really like the white cheddar smoked...The bad part is  you can`t stop eating it if you are a cheese head like me...

 

[mvincent42]

Yeah so it has been 2 weeks and I cracked into the extra sharp white cheddar. Oh my god. Ate about 1/2 a pound before I even knew what was happening. Wow! I need to head to the store and get some more cheese because this batch isn't going to last. Thanks again for all the advice, I've definitely got my technique down now. I would make the melted cheese pics my avatar if I had done that. Awesome stuff.

 

[backyard bbq]

guys you see smoked cheese all the time in gift baskets at the store.  How do they do this and not have to keep the cheese in the Refrigerator?  Same thing with Baloney?  Thinking of doing baskets for Christmas...

 

[mvincent42]

Good question. I think its because of the shrink wrapping process they use. I will do some more research and if I come up with any good info for you I will let you know.

 

[mvincent42]

Try this link:

http://chowhound.chow.com/topics/713464

Not sure how reliable it is but its what popped up.

 

[mvincent42]

I also emailed hickory farms to see if they could offer any advice. I will let you know if I hear anything back.

 

[smoke happens]

So you can see how well you did, this is the mess I made the first time I tried to smoke cheese. I used the inexpensive cheeses from the supermarket (thankfully)

200x200px-ZC-d1290410_IMGP0881.jpeg

• rabbithutch
• Nov 8, 2012

After it cooled, I shredded it all together and used it on tacos and pizzas; so it wasn't a total loss.

WOW!!! I've done 1 smoke so far on cheese, purchased the AMNPS just for it and after looking at that mess am glad I did.

Smart move on shredding it and using it up though

, I think I would have been so mad I would have tossed it.

 

[cfoxtrot]

Wow, Great information here! I was just playing with my new MES at 100 degrees with no smoke. 
I will definitely try the ice/ice bottle trick!

Thanks for the pics!

 

[mvincent42]

Yeah the ice bottles work amazingly. I don't have an amnps and for a 2 1/2 smoke with ice above and below I don't think I need one (blasphemy! I know!)

Please pm if you have more questions. I am no expert but I have done 2 batches of delicious cheese in my mes. The worst part is waiting the 2 weeks after smoking.

I have another post I will find that has a picture of my final setup. Ice above and below.

 

[mvincent42]

Here is the link to my second time smoking cheese:

http://www.smokingmeatforums.com/t/131355/second-round-of-cheese-first-batch-awesome#post_892974

Next time I do a batch I will do a definitive qview. For all of us out there with just regular old cabinet smokers. The guys here gave me great advice that made it id-10-t proof for me and I think it would help everyone to have it laid out step by step. It is so easy and so delicious.

 

[treesinaspen]

Just got a masterbuilt for b'day. How do I smoke cheese in this thing. How do I get the chips hot enough to smoke yet stay cool enough to not melt? Thanks

 

[mvincent42]

Ok so here is what I do.

I get a 2lb chunk of Cabot super sharp white cheddar and cut it in quarters so each piece is about 1/2 lb. I fill my water pan with ice. I put my top rack in my mes with 4 frozen 1 liter bottles. The next shelf down I put my cheese. I usually put my probe thermometer in the chunk on the back right because that is where my mes gets the hottest. I run the wire out my smoke vent hole which I keep wide open. On the shelf below the cheese I put 3 frozen 2 liter bottles. I turn my smoker on 100* for 2 1/2 hours and wait. I monitor the internal temp because if it gets up to 95 or 100 it starts sweating pretty bad and the cheese gets squishy. Last time after 2 1/2 hours my internal temp was about 80* . You can empty the water pan and add more ice if it melts, but I didn't have to last time I did it. Then take it out and wrap it in plastic wrap and put it in a gallon ziplock bag. Let it sit for at least 2 weeks in the fridge and enjoy! I have some pics on the link on the post above your post. If that link doesn't work just do a search for my second time post. Good luck and feel free to private message if you have questions. Welcome to the forum!

 

[smoke happens]

Just got a masterbuilt for b'day. How do I smoke cheese in this thing. How do I get the chips hot enough to smoke yet stay cool enough to not melt? Thanks

AMNPS.....  best smoker tool investment I have made to date.

No messing with frozen bottles, ice or temp probes (although kudos for working it that way). No worries about melting or softening. Don't tell your wife it's that easy though, still need the excuse to go "monitor" the smoker for a few hours with your favorite beverage.

 

[mvincent42]

It is kind of a pain but it makes my wife think I really work hard to smoke cheese...

 

[smoke happens]

She never has to know you don't.............

 

 

[mvincent42]

Plus it make for great pics!

 

[flareman]

I'm new to smoking cheeses, anyone have advise on which type of cheese to start with and what type of wood pellets to use for smoke? Thanks a lot!

 

[mvincent42]

Pick a cheese you like. I prefer extra sharp cheddar. I use hickory because that's what I have. I would bet apple would be good. What kind of smoker do you have and do you have a cold smoking attachment for it? I have a great method for my mes 30 with no cold smoking attachment.