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Lil Chief: First cheese smoke! But not my last.

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  • Lil Chief: First cheese smoke! But not my last.

    The old lady was asking (nagging) me to do something with the brick of Gouda I bought from Costco. That and some Tillamook Sharp Cheddar. With advice from this great board I hit it with about 2 pans of hickory over the same amount of hours, using tin foil and a bowl of ice to keep the heat down. Front door cracked open for extra venting. The cheese turned out great and is delicious! Thank you Smoked-Meat Forum.
    Attached Files
    Weber 22.5
    Lil Chief
    1950's Crosley Shelvadore
    Bradley Smoker
    Maverick ET732
    Nesco Dehydrator
    Thermapen "Blue Bayou"

  • #2
    looks great to me, xlr - i use my little chief all the time for things like this, as it was designed perfectly for these kinds of jobs ~ looks like you've learned some of the tricks to try if it gets to running too warm, so i'd say you're good to go!
    Fundamentals matter.



    Helfen, Wehren, Heilen
    Die Wahrheit wird euch frei machen

    Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

    BaitShopBoyz.com - Shoot the bull with the boyZ

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    • #3
      Vac pack the rest...DO NOT EAT... for 2-3 weeks and be REALLY happy :{)

      Good work... Fish will be along to show you the hi-temp nacho method soon I figger...
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        Nice looking cheese smoke!
        --- --- --- --- --- --- ---
        www.OwensBBQ.com

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        • #5
          Thanks all!

          We did vacuum pack, but had a taste of each already. 3 weeks is gonna be torture!

          PS: I gotta head across the line and pick up my package. It's been a few weeks so I'm sure it's there just waiting for me.
          Weber 22.5
          Lil Chief
          1950's Crosley Shelvadore
          Bradley Smoker
          Maverick ET732
          Nesco Dehydrator
          Thermapen "Blue Bayou"

          Comment


          • #6
            Congrats on your first cheese smoke, there will be plenty more to come I'm sure.
            And as suggested, give it 2 weeks sealed and you won't believe the difference in it once it's had time to rest, meld and mellow.

            The comes cheese and crackers, on burgers, in mac n cheese, sauces and so many wonderful dishes but mine were always lucky if they made it past straight snacking
            There is a cure...http://phoenixtears.ca/

            sigpic

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            • #7
              Looks like a great set up & you will like the results.

              Here's the results of Rich's high heat cheese smoking experiment back in 2010
              sigpic

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              • #8
                Now your hooked. Looks great, wait if you can.
                sigpicYeah...that's right...I'm smokin'.

                The GOOD ONE smoker grill
                Weber 22 1/2 Wannabe (aka WW)
                Weber 22 1/2 Silver One Touch
                Smokey Joe New model, Smokey Joe 1984 model
                fire pit in the yard
                10 & 12 Lodge DO,
                Maverick ET73, ET732.
                A-MAZE-N SMOKER 5x8, RED HOT Thermapen
                MES 40 Gen 2.5 electric smoker

                Rick

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