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Cold smoking cheese in NY/NJ, is it possible?

nutshellml
nutshellml Posts: 167
in EggHead Forum
Looking to smoke some cheese, but worried that temps won't allow it, I've read cheese should be under 90*, correct?  Anything I can do?  Really dying to try out my new AMAZEN 5x8 smoker.  I've read adding any water isn't the best idea for condensation/humidity...
Northern Jersey
XL BGE  |  MiniMax
XL Adjustable Rig Combo  |  CyberQ  |  Thermoworks Singal/Billows |  Maverick 733
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Comments

  • Eggcelsior
    Eggcelsior Posts: 14,414
    Just wait a few months and do some in bulk. Some people smoke in warm months with a tray of ice on the plate setter. I see it on smoking forums too. Some people recommend freezing water in a gallon jug to help avoid adding extra humidity, though the egg is a pretty humid environment to begin with.
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  • xfire_ATX
    xfire_ATX Posts: 1,184
    Here in Austin... I wait until the temps are hovering in the 40s and still put a tray of ice between the smoke generation and the cheese.

    @Eggcelsior point- Do lots at a time and Vac Seal it- it needs to age anyway for 3-4 weeks min.
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    edited August 2018
    I'm gonna have to try this in the winter. So is the basic idea to have a very small fire and close down the vents to almost shut. Then put the ice pan underneath the cheese. How long do you typically smoke it for and how much wood do you use? Also are you setting it directly on the grate?


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • xfire_ATX
    xfire_ATX Posts: 1,184
    TEXASBGE2018 said:
    I'm gonna have to try this in the winter. So is the basic idea to have a very small fire and close down the vents to almost shut. Then put the ice pan underneath the cheese. How long do you typically smoke it for and how much wood do you use? Also are you setting it directly on the grate?

    Fire- For my experiments last year I used #10 can and various flavor wood chips- vs an Amazen or something similar.  If I keep it up I'll invest in something better.  I emptied the egg of all charcoal and ash, pulled the fire grate and put the can in the bottom.  Can has holes drilled into it for airflow.

    I used my PS WOO set up with the platform support to put the ice tray on, then put all my cheese just on the grate (recently cleaned up) over the ice.

    Not sure how long I let it smoke- 1 to 2 hours I think.  I kept my Maverick Probe in the midst of the cheese to make sure the temp was staying <= 60 degrees or so.
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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  • HeavyG
    HeavyG Posts: 10,380
    I've cold smoked cheese a few times in the summer but only when we have the occasional evening when the ambient air temp is in the mid-70's. However, I don't do that in one of my kamados. I use one of my steel grills since they don't retain heat so much and I haven't had the internal temp of the grill get hot enough to start melting cheese.

    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • sctdg
    sctdg Posts: 301

    nutshellml said:
    Looking to smoke some cheese, but worried that temps won't allow it, I've read cheese should be under 90*, correct?  Anything I can do?  Really dying to try out my new AMAZEN 5x8 smoker.  I've read adding any water isn't the best idea for condensation/humidity...
    https://eggheadforum.com/discussion/1214705/smoking-cheese#latest
    This might help . Stockholm NJ ,Sussex County


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  • alaskanassasin
    alaskanassasin Posts: 8,932
    You may want to do some research or experiment with your a-maze-n, I have had a heck of a time keeping mine lite. 
    South of Columbus, Ohio.


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  • nutshellml
    nutshellml Posts: 167
    alaskanassasin said:
    You may want to do some research or experiment with your a-maze-n, I have had a heck of a time keeping mine lite. 
    Yes, I had that issue yesterday when i smoked some nuts... went out about 1.5 hr in.  Worried about an overnight bacon smoke in a week...
    Northern Jersey
    XL BGE  |  MiniMax
    XL Adjustable Rig Combo  |  CyberQ  |  Thermoworks Singal/Billows |  Maverick 733
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  • Carolina Q
    Carolina Q Posts: 14,831
    What happened to the old coffee can/wood chips/soldering iron method? Anyone still do that?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • The_Stache
    The_Stache Posts: 1,153
    Winter works BEST!!!


    Kirkland, TN
    2 LBGE, 1 MM


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