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First Attempt of Smoked Cheese in progress

DMWDMW Posts: 5,234
Been wanting to try this for awhile. Small pile of used lump in my XL. Apple wood chips added once it was lit. PS with a pan of ice on top. Mild cheddar just went on. Vents barely cracked, grid temp is 88* right now. Might need to close the bottom vent entirely...
My Facebook Place where I document my cooking
Morgantown, PA
XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
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Comments

  • DMWDMW Posts: 5,234
    Having trouble keeping the temp down, its up to 117*, hmmm... Time for an Amazen Smoker.
    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
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  • I have an A-Maz-Ing cold smoker, that make great smoke gouda.  It is fussy to keep burning, but stays cool.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • DMWDMW Posts: 5,234
    I ended up closing everything down so tight fire went out. Spent about 1.5hrs on, just vacuum sealed it and in the fridge. Now to see if I can wait 4 or 5 days. Gouda is on my list, but wanted to figure it out with something cheap first.
    20131102_154127.jpg
    3264 x 2448 - 2M
    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
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  • BYS1981BYS1981 Posts: 1,741
    nice, I'm really interested to see how this turns out.
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  • henapplehenapple Posts: 12,851
    Cold smoking bacon next weekend... Might throw some cheese on. Gouda?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • DMWDMW Posts: 5,234
    Smoked Gouda is really good. Not sure how much advice I can give though at this point. :)
    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
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  • Love seeing all the different ways folks cold smoke and it looks like it is gonna turn out well. Of all the things I've made on the Egg, smoked cheese seems to be the biggest hit and the easiest. Hope you can make it the 5 days before having a taste. :)
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  • smokeyjsmokeyj Posts: 224

    Nice. Cheese smoking can be addictive. I have one these. This was out before the amazen smoker. Works great. I think either one will get the job done.

    http://www.macsbbq.com/cold-smoker-usa

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  • DMWDMW Posts: 5,234
    Griller said:

    Love seeing all the different ways folks cold smoke and it looks like it is gonna turn out well. Of all the things I've made on the Egg, smoked cheese seems to be the biggest hit and the easiest. Hope you can make it the 5 days before having a taste. :)

    I'll be traveling for work Wed-Fri this week, so I will have to wait. Will visit the Mothership Friday morning.
    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
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  • You might want to ask Gary (Canugghead). He uses the coffee can and soldering iron method. His stuff is really good!

    Steve 

    Caledon, ON

     

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  • Hungry JoeHungry Joe Posts: 1,009
    You might want to ask Gary (Canugghead). He uses the coffee can and soldering iron method. His stuff is really good!
    I was just going to suggest this method. It works well.
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  • DMWDMW Posts: 5,234
    OK, I have a soldering iron I haven't used in probably 10 years. Sounds like a great idea.
    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
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  • I think you use briquettes at the bottom and your smoke wood on top.

    Steve 

    Caledon, ON

     

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  • CanuggheadCanugghead Posts: 4,368
    edited November 2013
    Thanks Steven.

    Actually it's wood chips only.  No lump grate, wiggle iron occasionally to expose fresh chips to the hot tip.  

    Caution: if your soldering iron does not have a metal shield, like my blue one, make sure the plastic doesn't touch the can, how do I know? 

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    image 

    image

    Vaughan, ON
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  • DMWDMW Posts: 5,234
    Thanks @Canugghead I have one just like your black one.
    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
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  • NPHuskerFLNPHuskerFL Posts: 7,503
    How long do you smoke it for? And is it better to do a large block or take that block and cut into several smaller blocks to get maximum smoke coverage. Would cold smoking bacon be done in a similar fashion? Saw a YouTube video on it with use of a Stoker but that was NOT "cold" smoking.
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER and BRONCO FAN
    Middleburg, FL
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  • New2QNew2Q Posts: 164
    When I'm smoking cheese I smoke for 2 hours.  Some like more smoke, some less, but you need to try it and see what your personal tastes are.  To me the most important thing is to vacuum seal and let the cheese sit in the fridge for 6 weeks after you smoke it.  The 6 week rest seems to let the smoke permeate the cheese and softens the edge of the smoke (it tastes like an ashtray if you try to eat it right after taking it off the Egg).

    As for cheeses, my favorite is gouda but I also like the heck out of smoked havarti, smoked gruyere and smoked cheddar.
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  • DMWDMW Posts: 5,234
    I go 90 minutes of smoke usually. I vac seal and rest in the fridge for a minimum 2 weeks. I've never been able to wait 6. Maybe I'll try the 2 hour/6 week combo next time.
    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
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  • NPHuskerFLNPHuskerFL Posts: 7,503
    Can it stay vac packed longer? I ask because this sounds like a cool idea as a Holiday sort of gift.
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER and BRONCO FAN
    Middleburg, FL
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  • DMWDMW Posts: 5,234
    Yep, I did that last year for Christmas. Cold smoked cheese and almonds and packaged up little packs for gifts at our annual Christmas party.


    Can it stay vac packed longer? I ask because this sounds like a cool idea as a Holiday sort of gift.

    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
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  • NPHuskerFLNPHuskerFL Posts: 7,503
    Thanks @DMW‌ almonds done in the same fashion? Raw almonds unsalted? Do you salt them or simply cold smoke? Cool idea for Christmas etc. :-)
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER and BRONCO FAN
    Middleburg, FL
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  • DMWDMW Posts: 5,234
    @NPHuskerFL Seems like today is the day to link to my old posts. :)


    Charcuterie is an awesome book. If you don't have it already, buy it. If you want the recipe before it arrives, here you go.


    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
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  • NPHuskerFLNPHuskerFL Posts: 7,503
    edited June 2014
    @DMW‌ hey be flattered :-D. Thanks it's not to often one would think of Christmas gift giving in.....June. lol but, I like to be prepared. Could one refrigerate 6wks or so & then deep freeze and not hurt the cheese?
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER and BRONCO FAN
    Middleburg, FL
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  • DMWDMW Posts: 5,234
    @NPHuskerFL No, cheese doesn't freeze well, the texture gets all crumbly. 
    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
    ·
  • DMWDMW Posts: 5,234
    NPHuskerFL said: 
    hey be flattered :-D
    I think I'm gonna need a bigger hat my head just got so big. :))
    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
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  • NPHuskerFLNPHuskerFL Posts: 7,503
    @DMW‌ bummer :-( okay so I'll just make some for "family test purposes" first. ;-). Thanks I'll read the archived threads also. Much appreciated.
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER and BRONCO FAN
    Middleburg, FL
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  • DMWDMW Posts: 5,234
    @NPHuskerFL I was JK. I found it kind of funny that cold smoking came up twice today.

    Here's some more almond links. :))

    These are really good make with smoked almonds as well, sweet/smoky combo.

    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
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  • DuranglerDurangler Posts: 414
    Try smoking pecans. Gooood stuff. I've done almonds also. Pecans are softer. After smoking, while still warm, sprinkle crushed kosher salt or crushed smoked salt on the nuts and toss to coat.
    I think I tossed with a small amount of olive oil then fine crushed salt.
    I'd add more, but circumstances will not allow me to reply very soon.
    Try it and enjoy..
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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  • grege345grege345 Posts: 2,413
    2 hour smoke. 4 week rest. Big blocks cut down to 2" x 1" however long. Amazon smoker method. I use the sawdust where some here use the pellets. Gouda is awesome but my favorite is Swiss. No need to buy fancy cheese
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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  • grege345grege345 Posts: 2,413
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    3264 x 2448 - 2M
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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