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Cheese
Brisket_Fanatic
Posts: 2,885
Really nice day last weekend so I thought it as time to smoke a small batch of cheese. Used Cheddar, Montery Jack, Pepper Jack and Horseradish Cheddar. Used the Amaz-En smoker with pitmaster blend pellets. Smoked about two hours then into vac bags for a two week minimum mellow period. 
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
Comments
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smoked Horseradish Cheddar sounds killer
fukahwee maineyou can lead a fish to water but you can not make him drink it -
@fishlessman It most definitely is great!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Nice!
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@pgprescott Thanks!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Looks good, I bet that will be some great smoked cheese. Something else I haven't tried yet on the egg.
@Brisket_Fanatic, there really isn't much heat from the Amaz-En smoker, just smoke?XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
@Ladeback69 - Thanks! - That is correct, very little heat but I seam to only do it when the temp is cool but above freezing. It will produce some heat so I always have a stone in place to defect the heat.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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I have the same smoker....gotta love it!
I'm 2 weeks into waiting on my first batch of cheese. May your batch be delicious!
@Ladeback69, There's very little / minimal heat from the Amaze-N smoker.
Living the good life smoking and joking -
@smokingPiney - It will be broke open this weekend for a taste test at a family gathering.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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I couldn't resist and got into some white cheddar last night........2 hour smoke and it was great!Living the good life smoking and joking
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@SmokingPiney - Good to hear, I normally go 1.5 hrs so anxious to see how the extra 30 goes.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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I have smoked cheese with the A-P-S even when the outside temp was 75*F with out any problems as far as it getting to warm in the egg. I usually only go with 1 hour using cherry or apple pellets.
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
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Only 2 hours? We smoke ours for 8....
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@dougcrann - Seriously!!!!!
8 hours with the Amazen smoker. To each his own but I would think it wouldn't even taste like cheese after that much time in the smoke................ NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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The Amazen doesn't generate a lot of heat and on a cool day there's no worries.Ladeback69 said:Looks good, I bet that will be some great smoked cheese. Something else I haven't tried yet on the egg.
@Brisket_Fanatic, there really isn't much heat from the Amaz-En smoker, just smoke?
However, you do want to provide either sufficient vertical distance above the tray or use a deflector over it cuz that narrow hot column of smoke/heat can melt/burn the bottoms of the cheese that happens to be directly over that plume if they are too close.
That's based on personal experience. Twice. I'm a slow learner.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Agree. I use the plate setter with it.HeavyG said:
The Amazen doesn't generate a lot of heat and on a cool day there's no worries.Ladeback69 said:Looks good, I bet that will be some great smoked cheese. Something else I haven't tried yet on the egg.
@Brisket_Fanatic, there really isn't much heat from the Amaz-En smoker, just smoke?
However, you do want to provide either sufficient vertical distance above the tray or use a deflector over it cuz that narrow hot column of smoke/heat can melt/burn the bottoms of the cheese that happens to be directly over that plume if they are too close.
That's based on personal experience. Twice. I'm a slow learner.Living the good life smoking and joking -
Oh that looks so good! I haven't done a batch yet this winter. Where did you find the horseradish cheddar? That sounds like a great cheese to smoke for sure. My favorite to this point has been gouda followed by white cheddar.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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@minniemoh Thanks... Found the cheese at Hy-Vee
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Thanks for the info! They just opened one near me a few months ago. I'm now on a quest to find it.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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@Ladeback69 I don't know about the top vent of your kahuna, but I run a metal flexible dryer hose from the top of the mm to the bottom of the large. Works great and cheaper than buying the amazin'
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@theyolksonyou Not if you only own 1 egg!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@Brisket_Fanatic agreed, but happen to know @Ladeback69 has that small kahuna, just trying to make it easy on him.
Smoked some cheddar last week. Gonna have to hunt down some horseradish cheddar. -
@theyolksonyou I understand as i was just messing with you.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@Brisket_Fanatic nicely done. 2 hours in the smoke works for me too, I've tried longer but prefer 2 hours.Sudbury, Ontario
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@Sammi Thanks!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@theyolksonyou, thank you. I have thought of that before, I may have to try it. Do you use lump with fruit wood or pellets in your mm?theyolksonyou said:@Brisket_Fanatic agreed, but happen to know @Ladeback69 has that small kahuna, just trying to make it easy on him.
Smoked some cheddar last week. Gonna have to hunt down some horseradish cheddar.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
@Ladeback69 I used used lump and split some applewood chunks with a hatchet to small splits.
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Can't even taste the smoke after just 2 hours. Have sent 8 hour smoked cheese to 5 different people, they all loved it. Hell, I just cold smoked some Belly Bacon for 44 hours...best stuff I have ever had...Brisket_Fanatic said:@dougcrann - Seriously!!!!! 8 hours with the Amazen smoker. To each his own but I would think it wouldn't even taste like cheese after that much time in the smoke................
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@dougcrann - Maybe I'll try a little longer next time and see what happens.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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