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Author Topic: Some more smoked cheese  (Read 5807 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
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?
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.

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.

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!



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.

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
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!

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.

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?

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. 

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.

Offline stumprat

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

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. 

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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