temps ??

Discussion in 'Cheese' started by got14u, May 23, 2009.

  1. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    just curious if anyone knows what temp is TO COLD for smoking cheese? I have never seen this mentioned before and am curious. I am smoking some cheddar right now with my smoke daddy and temps are at 74-77 and will probably go down some more by the time i am done. thanks again. and q view to follow
  2. I had smoked some sharp chedder cheese this past winter. I think the temp was about 5 degrees above zero. I thought the cheese tasted great, but other people who tried it thought it was too smokey. I also spoke to one of my local butchers, and he told me that they make an air conditioned smoker just to smoke cheese, due to the fact that cheese has a low melting temp. When I smoked my cheese, last winter, I used a copy of the Smoke Daddy smoke gun, as I was expermenting with cold smoking.
  3. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    great. thanks for the info....i guess i can smoke cheese in the winter up here....[​IMG]
  4. jjrokkett

    jjrokkett Meat Mopper

    I think if your smoker is below about 90 degree you'll be fine. They say it helps to set out your cheese to get to room temp. prior to smoking.
    Let us know how it turns out.
  5. zeller

    zeller Newbie

    i like to smoke it a little hotter.. my wife loves the crunchy top part
  6. jcurrier

    jcurrier Smoke Blower

    I mostly do mine in the winter (think Maine in winter) and try not to let the smoker go above 100. I use a lil chief for my cheese- just a note also I fill a large glass bowl with ice or snow and put it under the cheese to help keep it cool
  7. smoke freak

    smoke freak StickBurners

    As long as your cheese aint frozen youll be OK.
  8. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    in my experience there is no temp that is too cold as long as you can make smoke - in fact, the colder he better.

    last winter i smoked a lot of cheese w/my little chief at 22 degrees below zero (not ****ing wind chill) and it was excellent stuff.
  9. Smoked some sharp chedder 3 weeks ago. Smoke house temp was 80 degrees smoked for about 3 hours cheese got great. Used smoke guns, very little heat produced from these guns.
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    Does anyone have any recipies for smoking cheeses? What kinds work best. What kind of wood works best?
  11. long as it's above freezing and below melting point of the cheese it'll work :)
  12. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    I have done cheddar and hickory for 2-3 hours...man is it awsome.

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