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  • Smoked Cheese

    Our first crappy fall day here in sunny San Diego, a perfect day to smoke some cheese!!!

    Dropped my Son off at school this morning and ran to Costco and Sams and picked up some cheese. I got medium cheddar, Colby Jack, 3 alarm Colby Jack, Pepper Jack and Dubliner cheese. I have know idea what Dubliner is, figured I give it a shot though.


    Placed everything on the 26er and loaded the Amaze-n smoker with a mix of apple and oak pellets.




    After I closed the lid I left it to see how how it was and it was kind of warm. I kind of got paranoid so I wet a dish towel and laid it on the lid just above where the smoker was and also added a pan of ice water just in case. I guess it helped, my cheese didn't sweat at all.

    After 1.5 hours of smoking, the cheese doesn't look much different. I took the 3 alarm Colby, the round one off since it was smaller than the others. The rest I smoked for another half hour.


    After 2 hours of smoking I almost used an entire row of the pellets.


    Now the hard part, vacuum sealed the cheese an need to wait for a couple of weeks for the cheese to mellow out.
    Weber Performer, 26" Weber grill, 18" WSM, UDS, Santa Maria Grill

  • #2
    Nice. The Dubliner is like a sharp cheddar. I like it smoked or not.

    I have a nice assortment that needs to get smoked too.
    S-M Misfit #16

    If the women don't find you handsome, they should at least find you handy. ~ Red Green

    It's a shame stupidity isn't painful.

    GOSM Propane
    CharGriller Kamado Cooker "The Akorn"
    New Braunfels Bandera
    UniFlame Gas Grill
    Lil Chief

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    • #3
      I wanna try the three alarm...Smoked or not...
      Craig
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      • #4
        I love the Dubliner. That should be good...all of it. I really like the idea of the 3 alarm colby smoked. Nice!
        A few of my favorite things:
        Good Whiskey
        Good Food
        Bad Girls
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        NRA Endowment Member
        Certified Glock Armorer

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        • #5
          Hey how long do you smoke cheese for And what temp

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          • #6
            Cheddar cheeze

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            • #7
              Cheese is a very cold smoke. I usually say a warm temp, about 80 deg., and 2-3 hours of light smoke.
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              Beef. It's whats for dinner.

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