Smoking Cheese - instructions needed

TN2TX · May 2016

I would like to smoke some cheese this weekend. Could someone explain the basics. Thanks!

Chubbs · May 2016

Where are you located? Inside of the egg needs to be less than 90 degrees or so. Probably less for smoking cheese or it will melt. I use a amaze n smoker only and egg usually hovers in this range. It's too warm ambient here to smoke cheese now. Other than that, it's as easy as lay it in grate and apply smoke for a few hours depending on desired smoke level. Then vac seal and let hang out in fridge for A few weeks or however long you want. Easy

Chubbs · May 2016

^^^ Assuming movd from TN to TX?? Might be too warm there now too

TN2TX · May 2016

@Chubbs I am in Texas but it's supposed to be mild this weekend. What temp smoke at and for how long?

Chubbs · May 2016

You need to "cold" smoke it. So most, including myself, use a cold smoke generator that will keep the egg less than 90 degrees. You don't use any charcoal or anything. Just the pellets in the AMS. Some will build a small fire but seems like too much work to me to keep at such a low temp. You really just want to apply smoke. Not cook the cheese. You might even get some melting at 90 degrees. I would prefer it to be in the 70s but sometimes it's not in the cards

blasting · May 2016

I agree with @Chubbs My cheese smoking is done now until fall. Fyi, I light one side of the amazing smoker and let it go for about 3 hours. Food saver, and let it sit for a month or so before eating so it can mellow.

btw, if you are anxious to cold smoke something, try a tray of water. Then make ice cubes for bourbon. I do this a couple times a month.

or smoke some kosher salt for cooking. I don't do this a lot for myself, but I do it for others who don't otherwise smoke.

TN2TX · May 2016

Thanks @blasting sounds like I should save this activity for the fall

Canugghead · May 2016

few ways to dodge the heat if you really want to smoke this time of year...
1) place a pan of ice between the smoke source and the cheese
2) smoke it early in the morning
3) smoke it with multiple intervals, e.g. 3x 30-min sessions instead of 1.5hr straight, allowing the cheese and setup to cool down between sessions, it's a pita though

blasting · May 2016

I've frozen a milk jug full of water to keep the temp down - totally forgot about that.

clifkincaid · May 2016

Can't y'all just rotate frozen towels drapped over the egg with cheese in it to keep temp down.

HoustonEgger · May 2016

Given that the morning temps are 60-70 these days I would say wait until you get one in the 50s to try it out. Otherwise your cheese will melt before it gets smoked.

Like others, I just do some large batches during cold weather (using the Amazen pellet setup) and then vacuum seal for later use. Makes great holiday gifts. Just ate some last week that I had smoked and sealed in December of 2015

YukonRon · May 2016

Smoking cheese is winter deal for me using the egg, and I am in Kentucky.

Smoking Cheese - instructions needed

Comments

Categories