Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Smoked Cheese

Smokin' TSmokin' T Posts: 259
edited 4:50PM in EggHead Forum
I'm going to smoke some cheddar tomorrow. Was wondering
if someone would suggest how long to smoke it. I'm not after a real strong smokey taste.
Thanks in advance.

Tom
Dunedin, Fl

Comments

  • cookn bikercookn biker Posts: 13,407
    Anywhere from 90 minutes to 2hours. I like two hours. Good luck. This will be the easiest cook you do with great results!!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Thanks Molly, bye the way how long did you let it sit before you cut into it and enjoyed your efforts. I've read different opinions on this.

    Tom
    Dunedin, Fl
  • cookn bikercookn biker Posts: 13,407
    I was thinking about pulling it out and tasting tonight. I think 4-5 days is good.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Sounds good to me, I'll give it a try.
    Thanks again.

    Tom
    Dunedin,Fl
  • cookn bikercookn biker Posts: 13,407
    What smoke you using? What cheese dd you end up getting?
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • I smoked mine for a hour and thought it was to much.

    http://www.nakedwhiz.com/smokedcheese/smokedcheese.htm

    This is what I followed.
  • cookn bikercookn biker Posts: 13,407
    I don't use that method. I do the soldering iron with wood chips on top and that's it. Not sure if the 2 methods make that much difference.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • I was going to try that next time. Do you soak your chips?
  • cookn bikercookn biker Posts: 13,407
    nope, never.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Just smoked cheese today! OOpppsss...Yesterday :whistle:
    I use my "bean can cold smoke generator" same method as Molly.
    It really is simple! And, a great way to smoke cheese!
    Can't say that one method makes more smoke, or stronger smoke, than the other...But I let the bean can burn for at least 1-1/2 to 2 hrs.
    If you do a taste test right away, or even in a day or two, it is real sharp. Not that I haven't eaten it right away (I'm going to use some tomorrow making pizza pies)but a week in the fridg. is a good rule of thumb. It really mellows the flavor through out.
  • I did 3 batches in one week in December and all of them were for 1 hour. 2 of them turned out amazing but one is too strong. The only difference is one got a second blast of smoke.

    What I mean is that I use the soup can method and for the first two batches I didn't touch anything for an hour. On the last batch I decided it wasn't smoking enough so I jiggled the cord to jiggle the can and created a second heavy smoke and even after a month it still has a little ash tray taste. I'll either leave it alone from now on or cut them back to 45 minutes.

    Good luck, it's tough to beat good smoked cheese and I'm opening up a package of swiss tomorrow! woohoo

    Bruce
  • I think it has to do with the type of cheese (hard, soft, sharp, mild…), the smoke-wood and a need for a good ageing!
    I really feel that a week of ageing is a minimum and about three weeks to a month is perfect!
    I have done various smoke times ranging from 1 to 3 hours and after a month of ageing…I can’t tell a difference!
    The “age” time really seems to be a huge factor in mellowing / infusing the smoke flavor here. Even if I thought I had really over done it…After two weeks in the fridge… :)
    BTW, I always use apple for smoking cheese, but I also want to give grape vine a try too, once I can get to my prunings.
Sign In or Register to comment.
Click here for Forum Use Guidelines.