Author Topic: Some more smoked cheese (Read 5763 times)

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.

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Author Topic: Some more smoked cheese (Read 5763 times)

longknife

Re: Some more smoked cheese

NRA4LIFE

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Mossy

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stumprat

Some more smoked cheese

stumprat

Some more smoked cheese

stumprat

Some more smoked cheese

Swannytheswan

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PolarBear

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stumprat

Some more smoked cheese

PolarBear

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Mossy

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PolarBear

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stumprat

Some more smoked cheese

Mossy

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pips4bucks

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