smoking cheese

pci · February 2011

What temp. do you not want to get above smoking cheese?
First try at this using solder iron method.
Just checked been on 2o min. & its 58 dome
Thanks
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Misippi Egger · February 2011

Looking good. I would not go longer than 90 minutes, then place in ziplocks and allow it to 'mellow' for a week in the fridge. Not good when eaten too soon.

Less than 80* should keep the cheese from melting, depending, I guess, on the softness of the cheese variety. If you are concerned about the temp, you can place a pan of ice btwn the can and the cheese. If you ambient temp is 80 or less, you will bee OK.

pci · February 2011

Thanks Clark 32 here in central Iowa this AM

Misippi Egger · February 2011

Man, you've got no problem then. EXCEPT having to wait a week to enjoy the cheese. :laugh:

WokOnMedium · February 2011

Can't remember who it was that warned me, but someone strongly suggested that I not put my smoked cheese directly into my fridge. Apparently the smoke will linger in the fridge for days to come. Personally I don't know if its true or not....never tempted fate. I place it in a cooler off the Egg for 6-8 hrs, then double bag it for the fridge.

The Naked Whiz · February 2011

I put smoked cheese uncovered in the fridge to "firm up" and the fridge took on an almost permanent smokiness within about 30 minutes. WHEW! It's true. I had to buy some activated charcoal filter material for air cleaners and put them in the fridge for a couple of days before I got the smell out. Let the cheese "firm up" outside and then double bag it.

The Naked Whiz · February 2011

You should be good up to around 90ish. Cheese doesn't melt if you take it outside on a 90 degree day....

WokOnMedium · February 2011

I knew I listened for a reason.....it was cuz someone wise told me. Never question someone with experience!

The Naked Whiz · February 2011

Someone with experience = someone who screwed up, LOL!

deepsouth · February 2011

so, are you guys smoking this with a piece of lump or two? i'm interested in trying to smoke some cheese. is there a thread people are using for reference?

thanks in advance.

The Naked Whiz · February 2011

Here's one way: http://www.nakedwhiz.com/smokedcheese/smokedcheese.htm

Here's another: http://www.nakedwhiz.com/coldsmokingcone/coldsmokingcone.htm

You can also use a soldering iron (25W or so) stuck into a can of wood chips.

Good luck!

Misippi Egger · February 2011

Jason,

This is thread I have referred to when smoking cheese. I have smoked about 3-4 separate batches using the can/soldering iron technique and it works like a charm. Plan to use it soon to cold smoke some cured salmon (gravlox).

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=638648&catid=1

deepsouth · February 2011

thanks guys!

smoking cheese

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