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Did someone say cheese?

Panhandle SmokerPanhandle Smoker Posts: 3,018
edited 12:15PM in EggHead Forum
I got a Pro-Q smoke generator for my B-day and now that it has getting a bit chilly here in the south it was time to smoke some cheese. I ordered a few bags of smoking dust to have a little supply starting out with Maple, Pecan and Apple. I used Pecan on this batch.
After 3 hours of smoking.
The set up-Plate setter with a drip pan of ice.
The Cheese-a couple of Pepper Jack, Monterey Jack, colby some mild and sharp Cheddar. :)
Perfect temps :)

The Pro Q provided constant smoke the entire time and the temps never went above 57.8 :)


  • Clay QClay Q Posts: 4,435
    That's a clever device. I might give this method a try. Did you pack the sawdust in the tray?

    Nice assortment of cheese you got there.
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Very nice, Eddie.

    Where are you getting your 'smoke dust' and what aromas are available?

    Sure would like to see an after picture.

  • HossHoss Posts: 14,600
    GOTTA LOVE IT!Looks great1 ;)
  • CanuggheadCanugghead Posts: 5,752
    Good stuff Eddie, this Pro Q thing reminds me of mosquito repellent coil :woohoo: Is it basically sawdust or is there more to it? How many refills do you get out of a bag? I suppose if you want to stop the smoke at any time you just partition the burning end from the rest. Great looking cheese too.
  • No just poured it in and allowed it to be loose. I was afraid packing it wouldn't allow it to burn.
  • I got the dust at The cheese did not change in appearance like I thought it would. By looking at you can't tell. Smokin' Dust
  • They say it will burn for 10+ hours. I went a little over 3. That is exactly what I did just separated the burning from the un burned.
  • Grandpas GrubGrandpas Grub Posts: 14,226
    That's a big selection of woods.

  • I have a hankering for the vanilla. :)
  • Grandpas GrubGrandpas Grub Posts: 14,226
    That sounds like it would be an interesting flavor.

  • I love vanilla but I don't know if the smoked flavor would be the same. The pecan had a very sweet smell to it. It is simply saw dust that you could collect from a table saw if you were using a fine blade.
  • Grandpas GrubGrandpas Grub Posts: 14,226
    I would have to do a lot of woodworking and access to a lot of different woods to get that assortment.

  • That looks like a great "tool", Eddie.

    The cheese I smoked using the caveman technique a few weeks ago also had very little outward appearance, but after a week in the frig, they had a great mellow, smoked flavor. Enjoy !
  • I agree 100%, Very little smoke flavor right after but today is day 2. It had a lot more smoke flavor today. I may have to double up on the Lipator. :whistle:
  • DDAYDDAY Posts: 30
    I agree i thouhgt that it would have looked more brown, from the smoke.... ice bath must have stoped it??
  • not a bath, just a pan of ice under the grid to help keep the temp down.
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Great device! Never seen that. With that and the outside temp think you could get away without the ice?
  • When I did cheese a few weeks ago, the outside temp was 57*. I did not use a pan of ice with Firetruck's "caveman" technique and the dome temp never got above 79*. Worked great!
  • I dont know what I did wrong smoking my cheese but I smoked for 1 hour with apple chips never saw temp over 79 degrees. Best description was like eating something from a ash tray. What did I do wrong?
  • Did you taste right away?

    When I tasted right after smoking, they had a bitter, too-strong taste. Advice on here was to rest for a week in the frig. I cut, vacuum-sealed and put away in the frig. After a week they tasted great - much more mellow.

    I did white cheddar, Havarti, Monterey Jack and Pepper Jack.
  • DDAY, there is little to now change in the outward appearance. As I understand it the smoked cheese you buy in the store is often changed because of a chemical reaction as opposed to the smoke. I've done 3 batches in the last month and so far none of it changed colors on the outside.

    I did open the dome on my last batch and thought the smoke level was too low so I wiggled my soup can. It produced a lot more smoke and now 2 weeks later it is too smokey so we're letting it age.

  • I used the caveman technique with dry chips of apple and maple (I think). The smoke slowed down after about an hour, so I jiggled the can around to get fresh chips next to the soldering iron and voile' more smoke.

    The cheese barely changed in color - only noticeable where the cheese was touching the grid. Definitely has a mild-moderate smoked flavor.

    Good luck with future batches.
  • RipnemRipnem Posts: 5,511
    That things cute Eddie :P

    I think I would have to build a real fire to keep the stuff from freezing. :laugh:

    How many rooms you need for the little gathering up north in Feb. :angry:
  • I just did it as a precaution, I did not know how much if any heat would be produced. It appears to not give any measurable heat. :)
  • AngelaAngela Posts: 540
    I never would have thought of the ice in the drip pan, great idea.
    Egging on two larges + 36" Blackstone griddle
  • Car Wash MikeCar Wash Mike Posts: 11,244
    That is very interesting, I have never seen anything like that. Love that smoked cheese.

  • To maintain the temp what did you have the vents opened to top and bottom...this is a great tip...just hot smoked Haddock with Alder and maple..The best!! and am now going to give this a try..How was the pecan smoke? and what cheese combination did you like best??
  • RRPRRP Posts: 19,756
    Maybe I missed it if the question has already been asked, but do you really need to clean out your egg to use it? I mean if it's just saw dust burning and you are even using ice to keep it cool why can't you just place that on top of your stirred cold lump? Not sure I'd be too inclined to clean out everything to use it. BTW for those who have a Gander Mountain in your area they sell big bags of saw dust cheap - never bought any as I always wondered who wants saw dust! Now I know.
    L, M, S, Mini
    Dunlap, IL
  • CanuggheadCanugghead Posts: 5,752
    Ron, IMHO it's more important to clean out the dome and especially the DFMT if you insert Thermapen through the daisy wheel...otherwise you could end up with gunks on the cheese. I learned this the hard way :( Of course the grids should be clean too.
  • I kept the bottom all the way open and the daisy pettals at 1/2. The Pecan was great and the stronger flavor I was looking for. The Pepper Jack is always my favorite. :)
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