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smokey cheese time

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grege345
grege345 Posts: 3,515
in EggHead Forum
Every year at this time I buy up some cheese and fire up the Amaze-n-smoker. This cheese will be ready for Christmas. I'll let it go 3 hours then vacuum seal it. imageimageimageimage
LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • DMW
    DMW Posts: 13,832
    edited November 2014
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    Thanks for the reminder! I also have 3# of almonds to cold smoke.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • grege345
    grege345 Posts: 3,515
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    image
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Wolfpack
    Wolfpack Posts: 3,551
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    How long did you smoke it?
    Greensboro, NC
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  • SGH
    SGH Posts: 28,791
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    Looking good man. I love smoked cheese :D

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • minniemoh
    minniemoh Posts: 2,145
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    Looks good @greg345. I smoked some a couple of weeks ago. I smoked mine for 5 hrs with the A-maz-N smoker. I've never done it before and I hope I didn't go too long. I may let it mellow for another couple of weeks before I give it a try. It smelled pretty "ashy" when I took it off. I'm a little nervous that I went for too long. What do you guys think?

    Sorry to hijack your thread with my question.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • grege345
    grege345 Posts: 3,515
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    They even smell way to ashy when you take them off after 2 hours. I usually do 3-3.5 hours @minniemoh‌ it's all personal preference. Swmbo says 1.5 hours is enough but I can hardly tell a difference in that amount of time
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • SGH
    SGH Posts: 28,791
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    minniemoh said:
    Looks good @greg345. I smoked some a couple of weeks ago. I smoked mine for 5 hrs with the A-maz-N smoker. I've never done it before and I hope I didn't go too long. I may let it mellow for another couple of weeks before I give it a try. It smelled pretty "ashy" when I took it off. I'm a little nervous that I went for too long. What do you guys think?

    Sorry to hijack your thread with my question.

    Depending on the size of the blocks, we smoke it 4-6 hours with real good luck. That said I like a pronounced smoke flavor though. The ashy smell will dismiss with time in the fridge.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • UncleFred
    UncleFred Posts: 458
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    This all looks great, and would love to be on your Christmas list!

    But...

    While reading this thread I couldn't help thinking of an old song by Two Ton Baker that you might want to play while doing your smoking...

      http://twotonbaker.com/2ton/music/mp3s/m-2771-stinky.mp3
    San Diego, CA - Where I've mastered Curmudgeon..working on Recluse.
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  • eggo
    eggo Posts: 492
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    Sorry if I missed it, but what dome temp do you use?
    Eggo in N. MS
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  • grege345
    grege345 Posts: 3,515
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    I used amaze-N-smoker. Doesn't hardly raise temp inside te egg. Outside temp when I did it was 30°
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Chef Charles
    Chef Charles Posts: 871
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    I smoked up some cheese a week ago.  The blocks have been vacusealed and are resting comfortably in the fridge.  Will be sharing with relatives at Christmas time.  Now, I have to get some almonds to smoke before the holidays.

     

    Tom

    Charles is a mischevious feline who always has something cooking

    Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital

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