First attempt at smoked cheese

DuckDogDr

Stopped on the way home the other day and picked up some blocks for Christmas Presents. Couldn't resist a block of jalapeno for myself. That same afternoon my A-maze-N smoker came in..

So put 2 and 2 together 






And we are now 10 min in

saluki2007

Nice.  I love that cheese.  When my buddy was going to school there he would bring me a couple blocks.  Enjoy.

blasting

That cheese looks like something I could get into.  Try some dedicated pizza screens for cheese smoking.  It'll keep your cheese looking good (more important when gifting)

blasting

Also, you might want to put in a deflector - you'll probably melt your cheese a bit the way you have it.

Battleborn

I did my first batch a couple of weeks ago, excited to open them up this weekend and see how they turned out

TEXASBGE2018

I’m so buying one of these a-maze-n racks. I want to cold smoke cheeses and bacon, etc. 

Woodchunk

Hope you blew your flame out. One section of pellets is enough for cheese unless you are doing multiple smokes. I use a drying rack on top of the grate to keep the cheese clean. Got to try some of that jalapeno

DuckDogDr

@Woodchunk, I blew that one out but a couple hours later another caught up. Luckily I checked it just in time. 
I'm happy with the smoke..it was boulder cat approved as well....parents weren't 

Dmb3739

Jalepeno smoked cheese. Looks and sounds delicious.  Hope yours turned out better than mine. Mine was a tad on strong side.  Hoping it mellows with time.

nolaegghead

If you put a big pan of ice that's colder than the cheese between your smoldering pellets/wood and the cheese, the nasty volatile creosotes and bitter combustion products will condense on it (the coldest thing in the path), they will not condense on your cheese and make it taste bitter and terrible.

Ideally, a good smoke is a hot as fck fire and most of those nasty products, including methanol and the creosotes are burned efficiently.  The smoldering fire belches more of the bad stuff out.  So you need to catch it.  Your cheese is the catcher if it's the coldest thing in the smoker.  Make something else the catcher.

I've done a lot of cold smoking.

nolaegghead

If you already smoked the cheese and it's bitter, wash off the outside. Let it mellow and age in the fridge.

RedSkip

nolaegghead said:

If you put a big pan of ice that's colder than the cheese between your smoldering pellets/wood and the cheese, the nasty volatile creosotes and bitter combustion products will condense on it (the coldest thing in the path), they will not condense on your cheese and make it taste bitter and terrible.

Ideally, a good smoke is a hot as fck fire and most of those nasty products, including methanol and the creosotes are burned efficiently.  The smoldering fire belches more of the bad stuff out.  So you need to catch it.  Your cheese is the catcher if it's the coldest thing in the smoker.  Make something else the catcher.

I've done a lot of cold smoking.

+1. Great advice above.