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Author Topic: Smoking cheese tomorrow. Any last minute tips?  (Read 1928 times)

Offline Tenkara

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Re: Smoking cheese tomorrow. Any last minute tips?
« Reply #15 on: December 12, 2017, 09:08:48 AM »
tag

I want to get going on this too



How does the Tillimook medium cheddar smoke up?

 :tup: I only smoke tillinook
:yeah:

Offline AL WORRELLS KID

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Re: Smoking cheese tomorrow. Any last minute tips?
« Reply #16 on: December 12, 2017, 01:35:26 PM »
As close as I have watched the Smoker in the past (to keep it cooled down), invariably the wood catches fire or the Wife has a emergency and I turn my back just long enough to have this happen.
I have learned to put a Turkey sized pan from the "Dollar Store" underneath to save the drips.  Doug
For flies as "wet," or flies as "dry."
I do not care a whit—not I!
The natural fly is dry, no doubt.
While through the air he flits about;
But, lighting on the stream, you bet
He very often gets quite wet.
This fact is known to all the fish;
They take their flies just as they wish.

Offline Woodchuck

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Re: Smoking cheese tomorrow. Any last minute tips?
« Reply #17 on: December 12, 2017, 01:52:49 PM »
Yup, that's too warm.  :chuckle: I use a piece of flex exhaust pipe from my primary smoker to a "remote smoker" where the cheese sits. I can text pics, it is just as redneck as it sounds, but it works.
Antlered rabbit tastes like chicken


Inuendo, wasn't he an Italian proctoligist?

Disclaimer: This my SWAG. Not even an opinion. This is not my version of a 14th hand version of a fairy tale. It is also not the opinion of the Hunt Wa. site, it's owner, or any of the moderators or admins, not even me. Scouts honor. :salute:

Offline quadrafire

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Re: Smoking cheese tomorrow. Any last minute tips?
« Reply #18 on: December 12, 2017, 01:59:40 PM »
Double
If you haven't already done your smoke. Personally I wouldn't smoke the whole loaf but cut into convenient chunks. When i use the large loafs I usually cut in to 6 or 8 pieces depending on the size of loaf approx 1.5 inches thick. When I get the wedge of Gouda at Costco, I trim the wax and cut 3 equal size wedges from that. I think you get better smoke when they are smaller like that.
Then as the others said seal, refrigerate and ignore for 3-4 weeks.

My barber used to smoke cheese on  the Traeger in a bowl, as it would melt and take on the shape of the bowl  :chuckle:

Offline NRA4LIFE

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Re: Smoking cheese tomorrow. Any last minute tips?
« Reply #19 on: December 12, 2017, 04:47:23 PM »
JJ,

How did it go?
Look man, some times you just gotta roll the dice

So many free days, so few fish....

Offline brew

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Re: Smoking cheese tomorrow. Any last minute tips?
« Reply #20 on: December 12, 2017, 05:45:04 PM »
try putting trays of ice under the cheese...i've done it in my bradley and seems to work by just heating up the smoker not the box.  I also agree with the flex pipe option-never done it with cheese but used it for cold smoking a turkey before i deep fried it.  Basically hooked the smoker unit up and put it in a large cardboard box--cut a hole in the top of the box and ran the dryer vent into the smoker box which i put a couple feet above it...real cheap way to just get smoke to the meat/cheese without putting direct heat on it
beer---it's whats for dinner

Offline Tenkara

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Re: Smoking cheese tomorrow. Any last minute tips?
« Reply #21 on: December 12, 2017, 06:30:02 PM »
This is what I use to cold smoke cheese with, it works great!
https://www.amazenproducts.com/product_p/amnps5x8.htm

Offline NRA4LIFE

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Re: Smoking cheese tomorrow. Any last minute tips?
« Reply #22 on: December 12, 2017, 06:38:34 PM »
Tenkara,

That's what I use also.  Keeps my big smoker at 75-80 degrees.  Works perfect.
Look man, some times you just gotta roll the dice

So many free days, so few fish....

Offline quadrafire

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Re: Smoking cheese tomorrow. Any last minute tips?
« Reply #23 on: December 12, 2017, 08:49:46 PM »
Tenkara,

That's what I use also.  Keeps my big smoker at 75-80 degrees.  Works perfect.
x2

Offline lokidog

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Re: Smoking cheese tomorrow. Any last minute tips?
« Reply #24 on: December 12, 2017, 09:05:22 PM »
How does that work?

Offline Tenkara

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Re: Smoking cheese tomorrow. Any last minute tips?
« Reply #25 on: December 13, 2017, 07:48:01 AM »
How does that work?
I fill it with pellets, get it smoking, and put in my gmg opposite side of the cheese.

Offline quadrafire

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Re: Smoking cheese tomorrow. Any last minute tips?
« Reply #26 on: December 13, 2017, 08:00:40 AM »

Offline KFhunter

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Re: Smoking cheese tomorrow. Any last minute tips?
« Reply #27 on: December 13, 2017, 08:51:14 AM »
I'm using this accessory cold smoker for the masterbuilt electric smoker  (MES)

https://www.amazon.com/Masterbuilt-20070112-Smoking-Digital-Smokers/dp/B008DF6WWE
watch the vid, it works pretty slick and plugs into all MES, gotta brush out the tube inside occasionally so the chips will continue to fall down to the heating element inside, some folks complain it goes out but it's easy to clean out.



The little drawer on the bottom is the ash clean out pan, the chips go in under the little zinc dome on top into a tube, the chips fall down the tube and there's a little electric U shaped heating element that smokes the wood.  It'll run 8 hours, but I've only ran mine up to 6 hours straight and there was some wood left.



Offline lokidog

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Re: Smoking cheese tomorrow. Any last minute tips?
« Reply #28 on: December 13, 2017, 09:06:00 AM »
I can see how that one works, still can't figure out how the mesh one works as a cold smoker....

Offline quadrafire

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Re: Smoking cheese tomorrow. Any last minute tips?
« Reply #29 on: December 13, 2017, 09:09:13 AM »
I'm using this accessory cold smoker for the masterbuilt electric smoker  (MES)

https://www.amazon.com/Masterbuilt-20070112-Smoking-Digital-Smokers/dp/B008DF6WWE
watch the vid, it works pretty slick and plugs into all MES, gotta brush out the tube inside occasionally so the chips will continue to fall down to the heating element inside, some folks complain it goes out but it's easy to clean out.



The little drawer on the bottom is the ash clean out pan, the chips go in under the little zinc dome on top into a tube, the chips fall down the tube and there's a little electric U shaped heating element that smokes the wood.  It'll run 8 hours, but I've only ran mine up to 6 hours straight and there was some wood left.



Well that's cool. Didn't know that was available

 

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