1st attempt cold smoked cheese

TEXASBGE2018

Cold smoked cheese in the egg using the A-Maze-N 5x8 pellet smoker. This thing is as awesome as others have said. Highly recommend. Smoked Monterrey jack, sharp cheddar, mozzarella, and Swiss. Now I just have to try and wait 3 weeks to let it mellow before trying.

BobDanger

 Great job it’s one of the better things I have bought. I smoked some today as well.

MNEggerandStuff

What are you using for cheese?  local grocery store stuff or something special?

TEXASBGE2018

MNEggerandStuff said:

What are you using for cheese?  local grocery store stuff or something special?

Ya I just grabbed some local grocery stuff. I did get a couple blocks of tillamook. Labeled everything so I’m going to try it in a couple weeks and see if I can tell a difference between the cheap stuff and the tillamook.

GrateEggspectations

Nice work, right there.

Freezes well, too. I often do big batches, vac seal and freeze, which ends up lasting me months and months. 

MNEggerandStuff

TEXASBGE2018 said:

MNEggerandStuff said:

What are you using for cheese?  local grocery store stuff or something special?

Ya I just grabbed some local grocery stuff. I did get a couple blocks of tillamook. Labeled everything so I’m going to try it in a couple weeks and see if I can tell a difference between the cheap stuff and the tillamook.

Would you be kind enough to update us as to the results?  I bet that the store cheese just got goooodddddd.

Woodchunk

Very nice job. Get some cheese-it's and gold fish, we smoke them for 2 hrs

smbishop

Looks great!  I have two batches now ready to eat, so good!!

Hotch

Nicely done sir! 

rekameohs

TEXASBGE2018 said:

Cold smoked cheese in the egg using the A-Maze-N 5x8 pellet smoker. This thing is as awesome as others have said. Highly recommend. Smoked Monterrey jack, sharp cheddar, mozzarella, and Swiss. Now I just have to try and wait 3 weeks to let it mellow before trying.

I didn't care for the Swiss that I smoked.  I think there are some cheeses that are just not good smoked.  On the other hand, I think smoked Cheddar may be my favorite now, followed by Gouda.

TEXASBGE2018

MNEggerandStuff said:

TEXASBGE2018 said:

MNEggerandStuff said:

What are you using for cheese?  local grocery store stuff or something special?

Ya I just grabbed some local grocery stuff. I did get a couple blocks of tillamook. Labeled everything so I’m going to try it in a couple weeks and see if I can tell a difference between the cheap stuff and the tillamook.

Would you be kind enough to update us as to the results?  I bet that the store cheese just got goooodddddd.

Will do.

xfire_ATX

I also made a batch- have to time the weather and have the time to do it

My setup- it was 43 outside, and with this tray of ice the temp in the egg was about 42 the whole time.


On for the 2 hr smoke


Before Vac Sealing until Feb


Cheddar, Monterrey Jack, Mozzarella, Gouda and Swiss.

HendersonTRKing

I'm also a big fan.  In addition to cheddar and gouda, mozz is awesome -- quite the crowd pleaser.

Enjoy!

tjv

looks good. one recommendation is to cut the blocks into smaller sizes. more surface are = more smoke flavor......I did a facebook live episode on smoking cheese on our facebook page (cearmic grill store) couple weeks ago.  It should still be up. 

tom

Durangler

I believe the 8 oz. blocks are fine, but most defiantly cut the 16 oz. and larger.

milesvdustin

How long do cheesitz and goldfish have to rest before eating? 

Woodchunk

milesvdustin said:

How long do cheesitz and goldfish have to rest before eating? 

A few hours to overnight. With a mild smoke,2 hours or less it mellows out quick.
chex-mix is good also

My my wife keeps this stuff in oxo containers and it stays fresh for a long time

TEXASBGE2018

I noticed a few hours after I pulled everything that I had what looked like the remnants of the dust from the pellets in the bottom of my egg and the smell of smoke was still super strong. Do I need to do anything to clean the egg out? I haven't really noticed this when using wood chips or chunks with charcoal because it all just burns up into ash.

xfire_ATX

TEXASBGE2018 said:

I noticed a few hours after I pulled everything that I had what looked like the remnants of the dust from the pellets in the bottom of my egg and the smell of smoke was still super strong. Do I need to do anything to clean the egg out? I haven't really noticed this when using wood chips or chunks with charcoal because it all just burns up into ash.

I think its a cold smoke issue- mine smells every time.  Next burn and its gone.

blasting

Woodchunk said:

milesvdustin said:

How long do cheesitz and goldfish have to rest before eating? 

A few hours to overnight. With a mild smoke,2 hours or less it mellows out quick.
chex-mix is good also

My my wife keeps this stuff in oxo containers and it stays fresh for a long time

I tried a bunch of snacks last week.  Cheese its, bugles, chex mix.  I went for two hours.  I think I'll try 1 hour next time - they really take the smoke.

Woodchunk

blasting said:

Woodchunk said:

milesvdustin said:

How long do cheesitz and goldfish have to rest before eating? 

A few hours to overnight. With a mild smoke,2 hours or less it mellows out quick.
chex-mix is good also

My my wife keeps this stuff in oxo containers and it stays fresh for a long time

I tried a bunch of snacks last week.  Cheese its, bugles, chex mix.  I went for two hours.  I think I'll try 1 hour next time - they really take the smoke.

They do. No set time. Only to taste. 

TEXASBGE2018

Well we tried it over the weekend after 3 weeks of rest. So far not a fan. Still was way too strong. How much longer should I go? 

TEXASBGE2018

Given the cheap cost i think I’m going to attempt this again and maybe try only smoking for an hour or 2 at most. 

PBandJ

How long did you smoke it?

hoosier_egger

TEXASBGE2018 said:

Well we tried it over the weekend after 3 weeks of rest. So far not a fan. Still was way too strong. How much longer should I go? 

It's only been 2 weeks. 

Woodchunk

TEXASBGE2018 said:

Well we tried it over the weekend after 3 weeks of rest. So far not a fan. Still was way too strong. How much longer should I go? 

Plastic wrap and then zips and wait till the middle of February. 

blasting

TEXASBGE2018 said:

Well we tried it over the weekend after 3 weeks of rest. So far not a fan. Still was way too strong. How much longer should I go? 

I go six weeks in foodsaver bags. 

Fyi - not quite one row of pellets is about right for my taste.

Cornholio

ColtsFan said:

TEXASBGE2018 said:

Well we tried it over the weekend after 3 weeks of rest. So far not a fan. Still was way too strong. How much longer should I go? 

It's only been 2 weeks. 

14 days, 21 days.. now you’re just splitting hairs. 

littlerascal56

I let some age for 9 months, and it still tastes like an ashtray.  Finally threw it in trash. Everyone that tasted it said it smelt like burnt wood!

TEXASBGE2018

ColtsFan said:

TEXASBGE2018 said:

Well we tried it over the weekend after 3 weeks of rest. So far not a fan. Still was way too strong. How much longer should I go? 

It's only been 2 weeks. 

Haha I guess it’s just felt like 3 weeks to me. I’ll let it go another couple weeks then.

TEXASBGE2018

PBandJ said:

How long did you smoke it?

I used 1 row. I think it was probably about 3 hours total.