Smoked Cheddar

[billythekidrock]

A couple weeks ago I smoked a couple two-pound blocks of cheddar. I cut the blocks in half and then each half into quarters.

They turned out okay, but a little too smoky. I know the temp got a little hot and there wasn’t enough airflow to keep the smoke from getting stagnant.

But it tastes fine on crackers as well as shredded in tacos.

[Jason]

man looks good, you always seem to be smoking something good.

[Tony 270]

Sounds pretty good.

[turkey buster]

hey BTKR that looks great, how long did you smoke it for, and what temp do you like for cheese or do you just try for smoke only?
chuck

[billythekidrock]

I smoked these a bit too long at around 3 hours. I think the timing would have been fine if it wasn't so warm and with better air flow.

Smoke only would be best, but I don't have a cold smoker or modification for it. 90 degrees or less is prefered.

[NWTFhunter]

Ummmm, How much to have one of those sent ?

[dogtuk]

I light 8-10 chunks of charcoal and get them nice and hot then cover them with damp chips smoke for around 1- 1/2 hours works great BTKR that cheese looks great it is awesome on a Crab and cheese omlete

[robb92]

Looks good!!!!

[Wea300mag]

I've been wanting to give that a try, I now have the motivation.

Anyone have some recommendations on the best brand for starting material? Sharp or Medium cheddar? What wood works best for smoke?

[Young Buck]

That looks good!

[Woodchuck]

You have to be really careful with temp, but smoked velveeta rocks


those look really good to me

[PolarBear]

I smoke a ton a cheese in my Big Chief.  I use good Tillamook sharp, medium colby/jack and that white medium cheddar and cut the loaves in half length wise.  I don't put them in the smoker until the smoke is really going good and close the whole thing up.  When the first pan is done I take the cheese out to let it cool until the next pan of alder gets smoking and then put it back in until that pan is done.  2 pans of alder seems just right.  As soon as they come out of the smoker they get wrapped up in paper towels and put in the beer fridge to cool off then wrapped up in plastic. (I need to get a new vacuum sealer
!) Cool, breezy days are the best for smoking cheese, heat is a killer.  I had folks wanting to order some smoked Tillamook Vintage White medium cheddar from me last weekend. That stuff is really smooth and takes smoke well.