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Smoking Cheese

LABdawg
LABdawg Posts: 25
edited November -0001 in EggHead Forum
What temp, what type wood, how long, any preferred cheese type?
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Comments

  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Here's a link to help you get started:

    Cold Smoking Cheese

    Other methods are to use a separate smoke generator and dryer vent to produce smoke and pump it into the Egg, and using a 25W soldering iron poked into a can filled with wood chips to produce the cold smoke.

    Good luck!

    smokedcheese.jpg
    The Naked Whiz
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  • LABdawg
    LABdawg Posts: 25
    That is perfect! It answered every question, plus the idea of the ice pan is priceless.
    LAB
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  • hornhonk
    hornhonk Posts: 3,841
    My favorite cheeses..so far!..are mozzerella string cheese, pepper jack and a mild cheddar. Sharp cheeses over-power the smoke IMO.
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  • LABdawg
    LABdawg Posts: 25
    Thanks, I went to the store before I saw your post and bought sharp cheddar & monterey jack. I'll see how they work and try yours next time.
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  • WessB
    WessB Posts: 6,937
    Use what ever cheeses you would normally eat...but I have to agree, for my tatstes mild cheddar turns out better than sharp...and jack always turns out nice...just keep the heat down....
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  • LABdawg
    LABdawg Posts: 25
    Thanks
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  • BigDaddy - OCT
    BigDaddy - OCT Posts: 773
    Smoked cheese rocks! I use the soldering iron/soup can technique and have probably done more than 40 lbs of it this year (no, I didn't consume it all). Once your friends and family taste it you will be in high demand and you will have a wonderful source of gift ideas for them.

    Out of all the varieties I've done I think swiss is my favorite. It's a great combination of flavors but my friends and family are partial to pepper jack and monterey/colby jack blend.

    Enjoy!

    Bruce
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  • Reverend BSB
    Reverend BSB Posts: 157
    These are what I use now.

    http://www.rutland.com/productinfo.php?product_id=132

    Work well and very easy.
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    I have used them and did a quick review of them:

    Smoke Cones Review

    I found them in ACE at 3 for $10. I needed 2 cones to smoke a batch of cheese, so it is a bit pricey. However, they are obviously terribly convenient. My ACE only had the apple/hickory/mesquite packaging, but they also are available in packs of 3 of the same type of wood.
    The Naked Whiz
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  • CNL
    CNL Posts: 96
    Soldering Iron in a soup can as mentioned is my favorite method. I have done it at least 3 different ways. 6 Kingsford briquettes in the egg base with chips on top and platesetter works fairly well, small fire in the egg with dryer duct to an ice chest to supply low temp smoke is my 2nd favorite but the soup can full of wood chips it the bottom of the egg is just easy and produces great results. Mild cheddar and swiss are my favorite. I enjoy using pecan for smoke but I have pecan trees on my property so its pretty easy to get for me.
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