Smoking some Blue cheese and Swiss today. 24 degrees out. Perfect weather for a cold smoke!

[handymanstan]

The wife got me some good Blue cheese and Swiss yesterday.

smoke 052.jpg

• handymanstan
• Jan 14, 2013

smoke 051.jpg

• handymanstan
• Jan 14, 2013

It is a balmy 24* so why not. Well when I got the smoker out it was pretty damp inside and out. I turned it on set it for 250*.

smoke 054.jpg

• handymanstan
• Jan 14, 2013

It is steaming well.  I will let it go till it drys out then drop the temp to the 70s start some Hickory dust and put the cheese on.

I will update as I progress.

Stan

 

[baba bones]

Its a good day to be for the ole Mitten st. I smoked swiss and pepper jack yesterday with alder and apple 3.5 hrs and turned out Great  alder is a lighter smokey flavor .i'll se in acouple weeks .but ya know I had to sample so far so good ..Happy smokin

 

[smoking b]

Cool! I haven't smoked blue cheese yet. I just smoked some colby jack, a few types of cheddar & some habanero cheese yesterday. Will stay tuned to see how yours turns out 

 

[dirtsailor2003]

Its pretty cold when you have to warm up the smoker to COLD smoke cheese!! It was a balmy 5* this morning here!!!

 

[handymanstan]

Just put the cheese in.  It took two hrs two warm and dry out the smoker then 2 hrs to cool down.  The temp in the smoker is 79* and the at is 26* so it will cool more.  I will let it drop to 70* then the pid will keep it there. Should have Qview in three hrs.  see you then

Stan

 

[handymanstan]

Took the cheese off 2 1/2 hrs in.  I was going to go three but tasted the blue and at 2 1/2 it had good color and tasted great.

smoke 058.jpg

• handymanstan
• Jan 14, 2013

smoke 057.jpg

• handymanstan
• Jan 14, 2013

The Swiss came sliced thinner than I wanted so I put two together and smoked the 8 slices as 4.  You can see the difference in color.

All sealed up ready for the dreaded wait.

smoke 059.jpg

• handymanstan
• Jan 14, 2013

The best thing about smoking Blue cheese is every time you move it or touch it bits fall off and you have to eat them..Yum

Thanks for looking this was a fun smoke my granddaughter helped and I heard yuc and eewww more than ever before.

Stan

 

[dirtsailor2003]

Great looking Cheese! We really like smoked Swiss. Gonna have to get my hands on some good blue cheese and give it a go!

 

[smoking b]

Looks good man! Good luck with that wait - I hate it!!

 

[donr]

I have tried the Amish Applewood Smoked Blue Cheese before.  Quite tasty.  I may have to copy your insulating blanket.  Does it hold up during the summer?

 

[handymanstan]

Great looking Cheese! We really like smoked Swiss. Gonna have to get my hands on some good blue cheese and give it a go!

Thanks I did blue before with cherry and it was great.

Looks good man! Good luck with that wait - I hate it!!

Thank you I am only going to wait one week then I have to try it.

I have tried the Amish Applewood Smoked Blue Cheese before.  Quite tasty.  I may have to copy your insulating blanket.  Does it hold up during the summer?

The Amish make the best cheeses.   I have not used the insulation in the summer I got the smoker in September 2012 but it works well in the winter.

Stan

 

[twigertwig]

Looks good! I've been wanting to smoke some cheese, just haven't made it there yet. I've heard 1 hour is good, but you say 2.5 hours. Not to smokey?

 

[handymanstan]

Looks good! I've been wanting to smoke some cheese, just haven't made it there yet. I've heard 1 hour is good, but you say 2.5 hours. Not to smokey?

Morning twigertwig,  I don't think so.  I have smoked cheese 5 hrs before and that was not to smokey for me.  It depends on the type of cheese to me I think the softer cheeses don't need as much time as harder cheese. Sharp Cheddar I go longer. And the temp of the smoke matters too.  Warmer temps mean less time to me and this cheese I smoked at 70-80 degrees so I went with 2 1/2 hrs if it was 40 -60 degrees I would have added a hr or two.  Hope that helps.

Stan

 

[joseph maiers]

I smoked some pepperjack, gouda, swiss, & cheddar on Sunday - near zero when I started - put an electric heater in my MES, heated it up, then tried out my AMPS for the first time - resisted the temptation to sample - just vac-sealed them up - will let all know in a couple weeks when I get to eat it!!!

 

[jimf]

Lets talk about how the coals stayed lit at 70 degree?   Correct me if I'm wrong, But I would start my UDS as if I was hot smoking to warm it up.  So that involves lighting half a chimney of coals and then placing them in the basket with the others.  Bring temp up to 200ish, then choke it down to 70 degrees.   To me I would think the fire would die in the time its really choked down from 200 to 70.   Are you able to keep your coals lit and sustained at 70 degrees?     I got a AMZPS for christmas to cold smoke but thought I was going to have to wait until Spring.  Good to know I can do it NOW!

 

[handymanstan]

Lets talk about how the coals stayed lit at 70 degree?   Correct me if I'm wrong, But I would start my UDS as if I was hot smoking to warm it up.  So that involves lighting half a chimney of coals and then placing them in the basket with the others.  Bring temp up to 200ish, then choke it down to 70 degrees.   To me I would think the fire would die in the time its really choked down from 200 to 70.   Are you able to keep your coals lit and sustained at 70 degrees?     I got a AMZPS for christmas to cold smoke but thought I was going to have to wait until Spring.  Good to know I can do it NOW!

I use electric master forge bullet smoker.

Stan

 

[jimf]

"I use electric master forge bullet smoker.


Stan"

Ah we'll that makes it easier.

 

[handymanstan]

"I use electric master forge bullet smoker.


Stan"

Ah we'll that makes it easier.

Jim I think you could just put a small heater or hot plate or a 150 watt light bulb in your drum and warm it that way.  Then you can control the temp by unplugging and replugging as you go.

Stan

 

[dakota54]

Let us know how you turned out I'm new to this and have thought about smoking cheese but don't have a clew.I have a grill pro smoker and really enjoy it so far your site is really good have learned alot Thanks

                                     Dakota54

 

[twigertwig]

Thanks Stan. I like a strong smoky flavor, so I will try it around 2-2.5 hours and go from there in the future. I kind of figured softer cheeses would soak up more smoke and the harder would not. Go point about the temp as well.

 

[n2blues]

Just finished off all my Swiss and about out of Pepper Jack. I never thought of trying Blu before, I wasn't sure if it would hold up to a smoke. I'm going to rack some up this week and see how it goes.