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Advice on smoking cheese
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GlennM
Posts: 1,365
I would like to smoke some cheese for Christmas. I don't have an amazin smoker but I do have my LBGE and it's cold out now. Any suggestions as to how I can keep the temps low enough without melting the cheese? Any tips are welcome, I have lots of apple and cherry wood.
In the bush just East of Cambridge,Ontario
Comments
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There are a few ideas in this thread: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 -
I have used a home built AMZN style smoker several times and also the soldering iron version. For me the soldering iron version worked better but others seem to have good luck withe the AMZN style. I had issues with the pellets not staying lit in the tray. I have home built a Smoke Daddy style and will use it the next time I do cold smoke. I think it has promise from the trial tests so far. Still working on getting the setup generating the right amount of smoke but getting close to what looks right.
You can purchase a soldering iron very reasonably from Harbor Freight and the can is obvious. Keep the iron in the 30 watt range or there about. Take it easy on the smoke as cheese can easily be overpowered by strong smoke. I have used apple, cherry and pecan with good results.
A poor widows son.
See der Rabbits, Iowa -
Do you think I can get away with a very small amount of lump and apple or cherry chips closed right down and the cheese on a rack over an ice filled drip pan? Maybe 2 hours? I am going to get some cheese at Costco today, thinking I will try some old cheddar first?In the bush just East of Cambridge,Ontario
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You will probably need to add ice a couple of times. But the method works.
Spring "Who Cut The Cheese" Chicken
Spring Texas USA
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Here's a great step by step on cold smoking cheese with an ice pan.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 -
If it is for Christmas, you better get it going or not use much smoke unless you like cheese tasting like an ash tray. I let my simmer in a food saver bag in the fridge for weeks before opening and slicing.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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GlennM said:Do you think I can get away with a very small amount of lump and apple or cherry chips closed right down and the cheese on a rack over an ice filled drip pan? Maybe 2 hours? I am going to get some cheese at Costco today, thinking I will try some old cheddar first?The Naked Whiz
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If you use the soldering iron in a can method be careful about melting the iron. I think @canugghead has done it that way in the past.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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It is cold out, I'm in Canada so I think I will try the ice method. White or orange cheddar?In the bush just East of Cambridge,Ontario
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@GlennM here's the url to one of my smoked cheese runs:Since it's getting close to Christmas, I would start asap and go max 1.5 hour of active smoke time to allow sufficient time for it to mellow. Our crowd favourite is mozarella.Photos from above url:canuckland
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