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Cheese for my friends

FiretruckFiretruck Posts: 2,679
edited 1:31PM in EggHead Forum
Got my bean can full of applewood for smoke, 7 blocks of cheese for friends...and one for me. :)

IMG_2109.jpg

Comments

  • This weekend if the weather holds out. Gonna buy one of those bean can heating rods at Harbor Freight and smoke some chedder. Yum Yum
  • FiretruckFiretruck Posts: 2,679
    Weather here is perfect. Around 50 degrees ;)
  • I am ready for some to. we are suppose to be getting into the 30's and 40's for a few days. :)
  • Carolina QCarolina Q Posts: 12,863
    What is a "bean can heating rod". Got a link? Or know what Horrible Freight calls it? I looked under every category I could think of, but couldn't find it. Thanks.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • That looks great! I brought in several sticks yesterday and today that I did a week ago using that method. As soon as I cut the bags open they line up and devour it!

    Bean Can Heating Rod = Soldering Iron (think you're kidding but just in case ;))

    Bruce
  • Carolina QCarolina Q Posts: 12,863
    Nope. Wasn't kidding. And now that I know, I still don't know. :blink:

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • HossHoss Posts: 14,600
    NICE!
  • FiretruckFiretruck Posts: 2,679
    Michael, it has now been named the caveman method because of the title of the post, but here it is.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=638648&catid=1#
  • FiretruckFiretruck Posts: 2,679
    I did my regular setup minus the platesetter and pan of ice. Temperatures probably still too warm for that.(50 degrees). The cheese began to melt but still got 2 hrs of smoke before it got out of hand. Left some nice grill marks :laugh:

    I really didn't need the ice but the platesetter would have kept the heat from going directly up to the cheese.

    IMG_2110.jpg
  • Carolina QCarolina Q Posts: 12,863
    Ahh, now I get it! Thanks. Seems like you wouldn't need an egg for this though. Just a tin can a cardboard box. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • FiretruckFiretruck Posts: 2,679
    THis is true!
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Love some smoked cheese! Need to do a batch myself. Cold weather really helps with the process doesn't it?
  • I'm going to cold smoke some cheese tomorrow. What kind of cheese are you using? mild, medium, sharp, etc.
    Also, you mention bean can. Do you just fill the can with soaked chips and lay it on it's side with the solder iron inside? Appreciate your input.
  • FiretruckFiretruck Posts: 2,679
    The link is attached to my post right above yours. check it out
  • FiretruckFiretruck Posts: 2,679
    It sho do JL.
  • Carolina QCarolina Q Posts: 12,863
    Well, in that case, I think I'm gonna play around with this idea to smoke some cheese. A while back, long before the egg, I saw the Alton Brown show about his terra cotta lo 'n slow cooker, so I put one together. Pork butts, whole chicken, ribs - did a great job. Max dome temp was about 220* with the heating element I have. Rheostat set on Hi. No TRex for ME! :laugh:

    I don't know how low a temp I can get by turning the rheostat down, or how hi I have to set it to actually get smoke from the chips, but I'm about to find out. Chips are placed in a steel (aluminum melts) pie pan, directly on the hot plate.

    Since I got the egg, the poor thing is lonely! Maybe I've found a good use for it. Seems better than a tin can, soldering iron and cardboard box. :)

    Too lazy to take a pic, but here's one similar to mine... we'll see.

    smoker_disa.jpg

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • So far I've done havarti, sharp chedder, colby/monterey jack, pepper jack, swiss, and mozarella. I haven't tried the moz yet but everything else is great. Swiss may be my favorite but if so the pepper jack is a darn close second.

    One additional thing about the soup can method...I put my can on my grid and took my mapp torch to it so as to burn off any chemical treating and the lining. I just went around it a couple of times with it glowing red until there was nothing left to burn off.

    I didn't soak my chips and still had great smoke!

    Bruce
  • Carolina QCarolina Q Posts: 12,863
    Ah well. In order to make the wood chips smoke, the heating element had to be set much to high. That's what I figured would happen, but I had to try. Time to go get a soldering iron and open a can of beans. Or one of those rat maze things.

    Guess I'll use the cooker as, well, a flower pot. :laugh:

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

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