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  #1  
Old 08-05-2017, 09:41 PM
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Default Couple of Questions on how to cold smoke cheese.

I got myself a little gift of an a-maze-n 12" tube and i want to smoke some cheese.I bought myself a couple of 450g bricks of cheese(not very thick,maybe 3/4"-1" thick) which i will cut down into 4"x4" blocks( mature cheddar,marble ,mild cheddar and monterry jack with jalepeno .

My first question would be how to long to smoke them for?

My second question is has anybody ever used a kamado as a cold smoker(i have a heat deflector bowl which i can load with ice)?Or would i be better using my pellet grill(im worried about no airflow when its not turned on with the fan)
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  #2  
Old 08-05-2017, 10:06 PM
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Use the Kamado...Airflow is important with your tube smoker...
Skip the water...Humidity is not your friend when smoking cheese...
As for time...I rarely go for more than an hour...I still like to taste the cheese...Others smoke for much longer...BUT...I have never used an amazin smoker of any kind for cold smoking so my advise on time may not apply...
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Old 08-05-2017, 10:20 PM
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Nope Smoke Freak you're right on the money. I've found as well that much more than an hour to 90 minutes leaves you with a bitter tasting end product.

Follow Smoke Freaks advice and go from there. This will give you a good tasting cheese and if you feel you need to add more smoke next time adjust from there.
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Old 08-05-2017, 11:22 PM
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Depending on the ambient temp, you may want to add ice to keep the temps down as the smoke tube even smoldering is going to add heat to some degree.
You may consider pulling some after an hour, then take some more off after two hours etc. Mark the bags 1,2 etc so you can figure out what your flavor preference is.
There is one part of cold smoking cheese that is very hard to do. Once smoked, it is advised to vacuum seal the cheese and let it sit in the fridge for 2 weeks or so to let the smoke flavor mellow and also permeate the cheese to the core. That's the hardest part for sure. Rich may argue the hardest part is not turning the block into goo.


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Old 08-06-2017, 12:05 AM
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I thought there was a sticky around here on how NOT to smoke cheese......

All great advice above.
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Old 08-06-2017, 12:07 AM
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I like a good long smoke on mine, aboot 6 hours. I've never had a problem with the cheese tasting too bitter. Once again, good airflow is the key. The only time of year I can do it here in Az is the winter when it actually cools off around here.
Once the smoke is done, do like S&P suggested & vac seal those babies & don't touch them for a couple weeks.
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Old 08-06-2017, 04:10 AM
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Dont have a vacuum seal.I was thinking of either plastic wrapping them,or in a ziplock bag or some over websites were saying wrap in parchment paper to let the cheese breath.
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Old 08-06-2017, 12:00 PM
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Quote:
Originally Posted by Ronan View Post
Dont have a vacuum seal.I was thinking of either plastic wrapping them,or in a ziplock bag or some over websites were saying wrap in parchment paper to let the cheese breath.
Zip loc bag will work.

That's what I did before I got my vacuum sealer.
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Old 08-06-2017, 02:50 PM
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If you're going with the ziplock I think you should also wrap it in the clingwrap to keep air away from it...Air is what will let it mold...
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Old 08-06-2017, 08:28 PM
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Thanks guys.I wrapped them in clingwrap and put them in ziplock bags and sucked as much air out as i could with a straw.
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Old 08-06-2017, 10:34 PM
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Quote:
Originally Posted by nickelmore View Post
I thought there was a sticky around here on how NOT to smoke cheese......

All great advice above.


Yeah, even an avatar to show the aftermath. LOL
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Old 08-07-2017, 01:38 PM
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Quote:
Originally Posted by nickelmore View Post
I thought there was a sticky around here on how NOT to smoke cheese......

All great advice above.
Quote:
Originally Posted by Fender60 View Post


Yeah, even an avatar to show the aftermath. LOL
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