Author Topic: Some more smoked cheese (Read 5720 times)

Mossy · « **on:** October 11, 2011, 12:12:27 AM »

Have some 2 year aged Irish white cheddar, Dublinger, Gouda, pepper jack, mozzarella, monterey jack and medium cheddar. Should go well with the fish I'll be posting tomorrow.

Bean Counter · « **Reply #1 on:** October 11, 2011, 12:18:28 AM »

quadrafire · « **Reply #2 on:** October 11, 2011, 05:12:27 AM »

Man your smoker racks are alot cleaner than mine.

I have gotta give the cheese a try sometime.

Swannytheswan · « **Reply #3 on:** October 11, 2011, 05:41:31 AM »

i just did some as well some cheddar, montarey jack and pepper jack its so good!

Buckhunter24 · « **Reply #4 on:** October 11, 2011, 03:19:21 PM »

sounds good

quadrafire · « **Reply #5 on:** October 11, 2011, 04:11:42 PM »

Mossy

Ever made any that is TOO smokey? What chips are you using most of the time, and which do you like the best?

Mossy · « **Reply #6 on:** October 11, 2011, 06:15:42 PM »

Too smokey, yes. But the longer you keep sealed in the fridge, the more it mellows out. I think hickory is too strong for white cheeses so this batch was all maple.

sirfunkeybut · « **Reply #7 on:** October 11, 2011, 06:18:25 PM »

very nice! im in the process of smoking some right now, i got a little side tracked and let it melt a little. This is my first attempt so i hope the little melt down wont harm it, it also started to get a little moist is this ok?

Mossy · « **Reply #8 on:** October 11, 2011, 07:52:22 PM »

The moisture is normal, more noticeable on the cheddar. Just wipe it off before you seal it up.

dogtuk · « **Reply #9 on:** October 11, 2011, 08:53:42 PM »

Mossy
are you using this guy here A-MAZE-N smoker and how do you like it the cheese looks great

Mossy · « **Reply #10 on:** October 11, 2011, 09:07:32 PM »

Sure am and I like it alot

quadrafire · « **Reply #11 on:** October 12, 2011, 08:15:16 AM »

Quote from: dogtuk on October 11, 2011, 08:53:42 PM

Mossy
are you using this guy here A-MAZE-N smoker and how do you like it the cheese looks great

Just googled that to see. That looks like a great item. Do you know if they are sold locally (spokaloo) or just online? Thanks

NRA4LIFE · « **Reply #12 on:** October 12, 2011, 10:50:22 AM »

Hot damned guys, I just looked into this A-MAZE-N smoker and I got one on order now (never even heard of them before). That looks like my solution for cold smoking. I have never been able to do that with my electric burner in my smoker. This could be a new revolution in smoking for me. I'm pumped.

Cheese looks great Mossy. Mmm, smoked Gouda here I come.

quadrafire · « **Reply #13 on:** October 12, 2011, 11:28:42 AM »

Quote from: NRA4LIFE on October 12, 2011, 10:50:22 AM

Hot damned guys, I just looked into this A-MAZE-N smoker and I got one on order now (never even heard of them before). That looks like my solution for cold smoking. I have never been able to do that with my electric burner in my smoker. This could be a new revolution in smoking for me. I'm pumped.

Cheese looks great Mossy. Mmm, smoked Gouda here I come.

I ordered one this am as well. Maybe Mossy should get a kickback

NRA--that would work great in the egg as well

Mossy · « **Reply #14 on:** October 12, 2011, 06:00:49 PM »

Yeah, finder's fee may apply

You guys will be happy you got one but just so you know if you get the torch it may or may not fall apart on ya. Good luck!

longknife · « **Reply #15 on:** October 12, 2011, 06:10:24 PM »

Theres another one too, its called the Smoke Daddy, check it out, they both are on this page (maze one, and smoke daddy)http://www.smoking-meat.com/may-2010-smoking-cheese.html

NRA4LIFE · « **Reply #16 on:** October 13, 2011, 08:53:05 AM »

Mossy,

How long do you smoke the cheese for? And do you smoke all cheese varieties for the same length of time?

Mossy · « **Reply #17 on:** October 13, 2011, 12:15:25 PM »

That's something you have to play with...depends on your taste too. Most people go 2 hours.

stumprat · « **Reply #18 on:** October 22, 2011, 09:30:17 AM »

4 hours for me. I smoke mine over Apple, or hickory.

Apple today. Medium cheddar, pepperjack, and colbyjack.

stumprat · « **Reply #19 on:** October 22, 2011, 09:31:56 AM »

I built my own pellet cold smoker. Works awesome!

stumprat · « **Reply #20 on:** October 22, 2011, 09:48:43 AM »

Smoking Horseradish jack cheese tomorrow.

Swannytheswan · « **Reply #21 on:** October 22, 2011, 11:40:59 AM »

I just finished 10 lbs of pepperjack, cheddar, colby jack and montery jack I started making it a month or so ago and everyone at work wants me to smoke some for them..lol

PolarBear · « **Reply #22 on:** October 22, 2011, 11:46:15 AM »

I was wondering how well those maze type smoke tray worked. I talked to a buddy the other day about fabricating a Ventura type cold smoker. Those tray types look a lot more simple.
I did 25 pounds of medium and sharp Tillimook a couple of weekends ago with alder smoke. Turned out awesome!

stumprat · « **Reply #23 on:** October 22, 2011, 12:11:16 PM »

The pellet smoker trays are the only way to go. Easiest and most consistant I have tried.

PolarBear · « **Reply #24 on:** October 22, 2011, 12:46:06 PM »

How do they work with standard, small wood chips?

Mossy · « **Reply #25 on:** October 22, 2011, 01:01:20 PM »

They don't really work with the maze types. U gotta use the dust that the company offers, or pellets.

PolarBear · « **Reply #26 on:** October 22, 2011, 01:05:38 PM »

I use the Little Chief Alder chips (the finer stuff). What pellets do you prefer? I might just have to make up a couple of those trays and try em' out before going through fabricating a Ventura.

stumprat · « **Reply #27 on:** October 22, 2011, 03:49:42 PM »

P.M. Sent

Mossy · « **Reply #28 on:** October 22, 2011, 04:33:10 PM »

I don't use the pellets, they were never proved to work when I bought my unit so I don't have the answer....but I just broke open some dublin aged white cheddar and it's way better IMO with the maple than hickory.

pips4bucks · « **Reply #29 on:** October 25, 2011, 10:24:28 PM »

YUM! I got a Bradley smoker for my birthday a year and a half ago and I smoke cheese regularly. I just took the smoke generator off, fit it to a box, plumbed up some flexible ducting, and viola'! Cold smoker! It works great!

Usually a couple hours is what I do for my cheese. I just picked up a box of whiskey oak wood pucks. Anyone have a suggestion on what cheese to smoke with it? Cheddar is on the list.

NRA4LIFE · « **Reply #30 on:** October 26, 2011, 08:36:02 AM »

Gouda or provolone.

crnbndr · « **Reply #31 on:** January 20, 2012, 09:01:37 AM »

Bought this at Cash-n-Carry for about $5. Turn it over and punch down the bottom. Smokes for about 2-2.5 hours.

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Author Topic: Some more smoked cheese (Read 5720 times)

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