I'm smoking cheese!!!!!

WokOnMedium · December 2009

I've wanted to to this forever! Read about it, put it off, read about it put it off.

Its 4 degrees outside.....seems like the perfect day to do it. No tray with ice yet...not sure I'll need it today, but I'll keep my eye on things.

Monterray Jack, cheddar, colby jack, and havarti...we'll see! Anybody got some good deer sausage? :woohoo: :woohoo: :woohoo: :woohoo:
I'm gonna have some happy neighbors.

Misippi Egger · December 2009

Are you using burning lump, or the "Caveman", chips in a can with solderingiron technique?

What kind of wood are you smoking with?

BigDaddy - OCT · December 2009

I've been wanting to do the version with the 6 natural wood briquettes but I can't find any around here. I sure want to get some done for the holidays.

Bruce

WokOnMedium · December 2009

Well, I don't have any briquettes to do the naked whiz way, so I put 5 chunks of lump in a holy coffee can and lit one of them outside the can. Then I laid in some pecan pieces (not chips, but not chunks, and shoved my lit piece of lump down in one edge of the can. Hope this goes ok.

BigDaddy - OCT · December 2009

Looking forward to seeing your results and the times you use. I may just pony up and do this tonight. Do you then vacuum seel it for a couple of weeks before eating? If that's right I better get busy!

Bruce

The Naked Whiz · December 2009

Do you have Royal Oak or Stubbs briquettes available?

The Naked Whiz · December 2009

I just bag it up and eat it the next day. Good for me!

vidalia1 · December 2009

Yes you want to seal it up for at least 3-4 days before eating...the longer the better. Some people will tell you can eat it right away but it is bitter to me. The smoke flavor has to mellow and blend into the cheese...IMHO

NibbleMeThis · December 2009

I just opened my second batch from a few weeks and man is that stuff good! My favorite was the hickory smoked Edam.

How do you package it for the neighbors, just vacuum sealed?

BigDaddy - OCT · December 2009

TNW, all I have available is kingsford so I'm going to have to go with the tin can setup I guess.

BD

WokOnMedium · December 2009

Pulled it out after a little over an hour. Whiz, no briquettes this time of year. I thought about borrowing some kingsford briquettes from my neighbor, but didn't plan ahead. He had to fly today.

Using my coffee can with the 4 degree temp outside, and setting the vents like you would for a low n slow kept the dome temp around 40. The cheese didn't even get soft...I don't know if that's a good thing or not.

I just went out and put it into ziplocs for now. Its in the garage. I think I'll vacuum seal it for gifts.

Overall it went well, I haven't tried it yet...it sounds like I should wait a little while.

rsmdale · December 2009

Did some the other nightw/ the soldering iron and the longer it sits the better it gets.

GOOD EATS AND GOOD FRIENDS

DALE

Big George's BBQ · December 2009

Looks and sounds great

WokOnMedium · December 2009

I'm assuming its ok to vacuum seal it today thought right?

Desert Oasis Woman · December 2009

Looks good!
Too cold for the smoke to view in the photo?
You will really enjoy that cheese! Say, need to start some more around here, too :woohoo:

NibbleMeThis · December 2009

Yes, we vac seal ours the same day. The torture is looking at it for a week or two, knowing how good it is going to be

WokOnMedium · December 2009

All vacuum sealed. Still in the garage...I think Naked Whiz's warnings about a smokey fridge were drilled in to my head. :unsure: :unsure: :unsure: When is it OK to put it in the fridge?

Not only too cold to see the smoke, but too cold to stand there and take pics. I had to wear my mittens to get the egg set up...that's no easy task.

And looking at it, knowing now is not the time isn't easy either. I can wait 10 mintues for a steak to rest, but days....weeks for this? Did I mention I'm not just a Cheesehead for the Packers. I LOVE CHEESE!!!!!!!!!

BigDaddy - OCT · December 2009

I think that warning about putting the cheese in your 'fridge to firm it up before vacuum seeling it. You should be good to go once it's sealed.

BD

WokOnMedium · December 2009

Thank you! The warning has been ringing in my ears all day!

Ricklesss · December 2009

I can't wait to try this!
I'll be looking for some natural briquettes in town tomorrow.

I was reading about the soldering gun method the last last couple days on all different websites, and was thinking of doing it that way.
Every body's doing cheese!

Naked Whiz's way seems easy too...think I'll go that way.

Are they both considered "cold smoking"?
Seem's like the Naked Whiz way with 6 briquettes at around or lower than 100 degrees is a fair bit warmer then the soldering iron method? (almost a warm smoking method?)

With the soldering gun method, it's just smoke wafting by the cheese, and no warm air?

Is there an advantage or disadvantage to doing it one way or the other?
Maybe one way is smokier or not as smoky?

hornhonk · December 2009

What's all this I hear? Cheese, Naked, mittens? Staci, what the heck have you been up to? :woohoo: :evil:

mkc · December 2009

Ricklesss wrote:

Seem's like the Naked Whiz way with 6 briquettes at around or lower than 100 degrees is a fair bit warmer then the soldering iron method? (almost a warm smoking method?)

My interpretation was to keep the temp no higher than 100 degrees, with an ice pan if necessary. I smoked ours earlier this week during 45 degree ambient and the Egg never got above 50, even with the 6 briquettes.

BigDaddy - OCT · December 2009

You inspired me, wokonmedium. Will post my pics soon.

BD

dwunderlich · December 2009

Dale,

Can you explain your soldering iron technique. I would like to try this

Thanks,

Dan

I'm smoking cheese!!!!!

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