Cheese on

BobDanger

My first time trying this...

lkapigian

^^^^^like^^^^^^^ Still waiting to do this

BobDanger

I'm a little worried because I put it on then had to go to work.

lkapigian

If you,are using the AMAZN and only loaded a few hours worth I would not worry...a full,load on mine will go 8 to 9 hours which could be to much 

BobDanger

Full load burning from both ends...you think that too much. gonna check it at 4 hours. 

Kent8621

i am hoping santa comes through with one of these so i can start trying this.  i moved it to to the top of my list.

lkapigian

I've never light both ends but that would probably be about 4 hours....even in my smokehouse 1 end is way more smoke than I need 

Woodchunk

BobDanger said:

Full load burning from both ends...you think that too much. gonna check it at 4 hours. 

I do soft cheese about 2 1/2 hrs and hard cheese 3 to 3 1/2. 

BobDanger

can you over smoke cheese?

lkapigian

BobDanger said:

can you over smoke cheese?

I would think that would vary by the person's taste--Seems what I have read the range is 2-4 hours...............But I also see people cold smoke bacon for just a couple hours where I like 8-12...........And I don't like my BBQ to smokey , but bacon Cheese Rubs ETC I do

BobDanger

Went home for lunch and here’s how the look. Gonna pull em, wipe em down and vacuum seal.

MattBTI

I've done 30 or 40 lbs of smoked cheeses so far. After I pull them, I wipe them off and leave them on a counter to cool before packaging...I give them another wipe down as necessary before vac sealing...last thing I want is damp cheese.... try a piece also, if its a bit strong on the smoke you can rest it in the fridge and that smoke flavor will mello out over the course of a couple days. 

BobDanger

Here’s what’s left after 4.75 hours. I lit it at both ends. This was a great purchase...thanks to all.

lkapigian

^^^^^Thats about right, Try lighting just one end next time

BobDanger

I’m gonna go broke before this is all over...

Photo Egg

BobDanger said:

I’m gonna go broke before this is all over...

Look at how much money you saved smoking this cheese yourself.lol
If you sample it now, it will no doubt taste strong.
It needs to mellow after you vac seal for several days before you eat it.IMO
Will be even better after a couple weeks.

blasting

For cheese, I've settled on one row of pellets blocked in with a foil ball.  This is about 3 1/2 hours.  I like smoke, and this seems about right for my taste.

BobDanger

Photo Egg said:

BobDanger said:

I’m gonna go broke before this is all over...

Look at how much money you saved smoking this cheese yourself.lol
If you sample it now, it will no doubt taste strong.
It needs to mellow after you vac seal for several days before you eat it.IMO
Will be even better after a couple weeks.

Yea...love learned enough here so far...it’s in the fridge till Xmas. 

Teefus

Did you use pellets or sawdust/shavings?

BobDanger

I used pellets. I was concerned that they would go out..I had to go to work so, I lit both sides. 

Wooked great for unattended. 

etherdome

Some things to consider next time from my experience.
1. smoke it indirect for less melt on the cheese. 
2. Putting the cheese right on grate tends to mold faster. I put foil over the grate and slice holes in it between the bars . 

EggbertGreenII

Bob, what species of wood did you use for the smoke ?

blasting

etherdome said:

Some things to consider next time from my experience.
1. smoke it indirect for less melt on the cheese. 
2. Putting the cheese right on grate tends to mold faster. I put foil over the grate and slice holes in it between the bars . 

Try dedicated pizza screens.  Interesting point you made about mold.  I just didn't like dirty grill marks on cheese i give away.

HeavyG

blasting said:

etherdome said:

Some things to consider next time from my experience.
1. smoke it indirect for less melt on the cheese. 
2. Putting the cheese right on grate tends to mold faster. I put foil over the grate and slice holes in it between the bars . 

Try dedicated pizza screens.  Interesting point you made about mold.  I just didn't like dirty grill marks on cheese i give away.

I also use pizza screens - easier to clean than my nasty grill grates.

I never noticed any mold problems when I used to put cheese directly on the grill grates.

NDG

very nice - I gotta get mine out and cold smoke Almonds asap.

BobDanger

EggbertGreenII said:

Bob, what species of wood did you use for the smoke ?

I used apple wood pellets

BobDanger

HeavyG said:

blasting said:

etherdome said:

Some things to consider next time from my experience.
1. smoke it indirect for less melt on the cheese. 
2. Putting the cheese right on grate tends to mold faster. I put foil over the grate and slice holes in it between the bars . 

Try dedicated pizza screens.  Interesting point you made about mold.  I just didn't like dirty grill marks on cheese i give away.

I also use pizza screens - easier to clean than my nasty grill grates.

I never noticed any mold problems when I used to put cheese directly on the grill grates.

Yea, I plan to next time. I bought a cheep baking cooling screen when I bought the cheese, it was a little too large when I tried to fit it in the egg. So I wiped down the grate but the oil from the cheese cleans better.

 

etherdome

It’s not a major and immediate mold problem but I have noticed that it tends to come on sooner when I’ve smoked the cheese on the  grill grate. 

SaltySam

I did mine this past Fall. Havarti, Gouda, Sharp Cheddar and white cheddar.  I went 4 hours, but I think 2.5-3 would have suited my tastes better.  For my family of four, that amount of cheese was plenty.  The amount you have on would feed us three times over! 

I don’t know that there is a sweet spot regarding smoking time.  If you went with Apple, you’ll probably be able to smoke longer.  Hickory might shorten that a bit.  On top of all of that, mellowing time and personal preference are additional factors. Just another opportunity to tinker!

BobDanger

Just did my second batch. Ran 3 hours this time. Everything worked out great and finished by vacuum sealing and placed in the fridge.

one note to those using this tray is it will raise the temp of your egg by as much as 25*.

egg and outside temp when starting 62* after 3 hours internal egg temp reached 87*. Had bottom vent open and top off.

BobDanger

I bought these pellets on Amazon...burned great, gotta wait a couple weeks to see taste.