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Some More Cheese

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  • Some More Cheese

    Had the day off so I figured I'd smoke some cheese.

    Started with a couple of blocks of sharp cheddar and one of pepper jack.



    On the smoker ready to go.



    I don't always smoke cheese when it's 90° outside.



    But when I do, I use the AMPS.



    Good thing too, because these got a little soft to the touch by the time they were done. Especially the pepper jack.



    All vac packed and in the fridge.



    That should hold me for a little while.
    CUHS Metal Shop Reverse Flow
    UDS 1.0
    Afterburner
    Weber Performer
    Blue Thermapen
    Thermoworks Smoke with Gateway
    Thermoworks Chef Alarm
    Auber Smoker Controller
    Proud Smoked-Meat Member #88
    -
    "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

  • #2
    Nice looking blocks Dave

    Gonna be worth the wait
    sigpic

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    • #3
      Nice work Dave...I never melted any using my stickburners but I always do it in the early AM when the temps are in the 70s...
      Craig
      sigpic

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      • #4
        Nice work NonMeltingCheeseSmokinCatDaddy!!


        Drinks well with others



        ~ P4 ~

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        • #5
          Nicely done. That's gonna be some good eatin' soon.
          Jim

          Comment


          • #6
            Originally posted by SMOKE FREAK View Post
            Nice work Dave...I never melted any using my stickburners but I always do it in the early AM when the temps are in the 70s...
            Originally posted by HawgHeaven View Post
            Nice work NonMeltingCheeseSmokinCatDaddy!!
            I really didn't give it a thought when I decided to smoke cheese. It was a nice cool morning.

            But when I was rolling the smoker into place at the last minute I decided to move it onto the patio in the shade. Had I left it in direct sunlight it might not have turned out so well.
            CUHS Metal Shop Reverse Flow
            UDS 1.0
            Afterburner
            Weber Performer
            Blue Thermapen
            Thermoworks Smoke with Gateway
            Thermoworks Chef Alarm
            Auber Smoker Controller
            Proud Smoked-Meat Member #88
            -
            "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

            Comment


            • #7
              How long did you let it smoke for?

              Comment


              • #8
                Originally posted by strength_and_power View Post
                How long did you let it smoke for?
                Three hours.
                CUHS Metal Shop Reverse Flow
                UDS 1.0
                Afterburner
                Weber Performer
                Blue Thermapen
                Thermoworks Smoke with Gateway
                Thermoworks Chef Alarm
                Auber Smoker Controller
                Proud Smoked-Meat Member #88
                -
                "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

                Comment


                • #9
                  I see crackers and beer in your future... Nice bro!
                  sigpic
                  "Once I thought I was wrong, but I was mistaken."
                  Tom, smoker of meats and fine cigars
                  UDS, Viking grill

                  Comment


                  • #10
                    Originally posted by Tomshoots View Post
                    I see crackers and beer in your future... Nice bro!
                    With or without smoked cheese
                    Craig
                    sigpic

                    Comment


                    • #11
                      I'll be 'cold' smoking bacon in a couple weeks. I plan to try some cheeses in there, too. But I'll face the same challenge keeping the smoker cool enough (under 90*F) here in SWFL. How long do you rest your cheese after smoking to let it mellow?


                      Sent from my iPad using Tapatalk

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                      • #12
                        Originally posted by MDGirlInFL View Post
                        How long do you rest your cheese after smoking to let it mellow?
                        Two weeks minimum.

                        I got impatient and snuck an early taste last time. Tasted like cheese flavored smoke instead of smoke flavored cheese.
                        CUHS Metal Shop Reverse Flow
                        UDS 1.0
                        Afterburner
                        Weber Performer
                        Blue Thermapen
                        Thermoworks Smoke with Gateway
                        Thermoworks Chef Alarm
                        Auber Smoker Controller
                        Proud Smoked-Meat Member #88
                        -
                        "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

                        Comment

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