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Author Topic: Some more smoked cheese  (Read 6337 times)

Offline longknife

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Re: Some more smoked cheese
« 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
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Paddle faster!!,,,,I hear banjo's!!!!

Offline NRA4LIFE

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Re: Some more smoked cheese
« 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?
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Look man, some times you just gotta roll the dice

Offline Mossy

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Re: Some more smoked cheese
« 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.
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Offline stumprat

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Some more smoked cheese
« 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.
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Offline stumprat

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Some more smoked cheese
« Reply #19 on: October 22, 2011, 09:31:56 AM »
I built my own pellet cold smoker. Works awesome!


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Offline stumprat

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Some more smoked cheese
« Reply #20 on: October 22, 2011, 09:48:43 AM »
Smoking Horseradish jack cheese tomorrow.
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Offline Swannytheswan

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Re: Some more smoked cheese
« 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
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Swanny

Offline PolarBear

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Re: Some more smoked cheese
« 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!
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Offline stumprat

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Some more smoked cheese
« 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.
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Offline PolarBear

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Re: Some more smoked cheese
« Reply #24 on: October 22, 2011, 12:46:06 PM »
How do they work with standard, small wood chips?
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Offline Mossy

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Re: Some more smoked cheese
« 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. 
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Offline PolarBear

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Re: Some more smoked cheese
« 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.
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Offline stumprat

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Some more smoked cheese
« Reply #27 on: October 22, 2011, 03:49:42 PM »
P.M. Sent
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Offline Mossy

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Re: Some more smoked cheese
« 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. 
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Offline pips4bucks

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Re: Some more smoked cheese
« 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.
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