How Long & What Type Of Wood?

[Fishawn]

Been a while for me smoking cheese..... Seeing Rich's work & some of the others ...... I need to get some done..... Gonna be doing Cheddar.... What type of woods are you favorites & how long should I smoke for..... Gonna cut into 1"x1" x 3" rectangles....

[TasunkaWitko]

for cheddar, my favourite is hickory, but that can be boring, so i've also tried apple, maple, alder and, most recently, cherry. all were good in their own way, but to be honest, hickory is the one that really gives the old-timey smokehouse experience. second choice would be a tie between any of the other choices, since all were dang good.

that oughta clear it up!

[TasunkaWitko]

for time, it's a matter of taste and method. i use a little chief, so i've found that 1.5 pans work just about right, and 2 pans is not too bad. 1 pan is acceptable. i prefer the smoke taste to be a little strong and i always seal in ziploxk or vacuum bag at least for 24 hours to let the flavour get everywhere. depending on what you use, you might have a few different options - main thing is to keep smoking temps low as possible and from there it is a matter of taste.

[Meat Hunter]

Personally, if it were me, I'd smoke that stuff around 200-225. That way you can join the Cheese Stalactites club

Seriously though. I like both Hickory and Alder when smoking cheese. If I had to pick between those two, I would go with Alder. Very subtle, not real distinct but noticeable.

[Richtee]

300+ with Wolmanized... just DO IT...

"Sooo, Herbie wants to be a dentist..."

[Richtee]

http://www.youtube.com/watch?v=FwlOU...1&feature=fvwp

[SMOKE FREAK]

Scott, I usually use nut shells instead of wood when doing cheese...But mamma finds that a little strong for eating plain so I sometimes make some for her using cherry...I never go more than an hour in the smoke which is contrary to what I hear from most around here........Mine turns out right for us and thats what counts...

And I usually do cheddar...the sharper the better...I like to dry the cheese in the fridge unwrapped overnight before smoking...I think it opens up the surface to accept more smoke...

And I have never melted any.......yet......

[TasunkaWitko]

>>>I like to dry the cheese in the fridge unwrapped overnight before smoking...I think it opens up the surface to accept more smoke...<<<

i did this accidentally once and i do ahve to agree that can be a big help. it's certainly worth a try.

also agree that an hour seems to be just about right. a person can play around a little with it, an hour and a half, 45 minutes, but an hour seems to be a good rule of thumb for smoke.

craig, have you tried alder? you get a lot of the zing and a whole lotta great aroma, but it's not nearly as strong as hickory or cherry - mama might like it.

[Meat Hunter]

And I have never melted any.......yet......

Amature

[BBQ Engineer]

Step 1: Start a small fire....

[Mark R]

[Cajunsmoke13]

I want to smoke some cheeseeeeeeeee

[Cajunsmoke13]

M.H....that is a funny pic and caption

[SMOKE FREAK]

Amature

Ill keep trying...I will...

[Richtee]

I want to smoke some cheeseeeeeeeee

You MISFIT!