Cheese....Round 2

im1986

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Nov 25, 2011

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Stanwood WA

• Dec 18, 2011

• #1

So i just put round 2 of the cheese into the smoker. We have a big christmas party with all the extended family on news years day, so this should all be done in time for that.

We went with 3 cheese's this time:

- Pepperjack

- Cheddar

- Monterey Jack

My last batch i smoked for 1 hour, this time we are trying 2 hours.

This is just 1 rack out of 2.

 Ill show you the finished product when done. 

 

sprky

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• Dec 18, 2011

• #2

Cant go wrong with them choices. For what it's worth I like to smoke my cheese for 3 or so hours.I tried longer but was just too much it over powered the cheese. also DO NOT smoke cream cheese for that long it soaks up the smoke 1 1/2 to 2 hours tops. I like apple or cherry wood for smoking cheese.

 

im1986

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Stanwood WA

• Dec 19, 2011

• #3

sprky said:

Cant go wrong with them choices. For what it's worth I like to smoke my cheese for 3 or so hours.I tried longer but was just too much it over powered the cheese. also DO NOT smoke cream cheese for that long it soaks up the smoke 1 1/2 to 2 hours tops. I like apple or cherry wood for smoking cheese.

Click to expand...

Thanks for the advice. 

We really liked how 1 hour turned out on our last batch but found ourselves wanting just a little more smoke flavor. So we went 2 hours this time. We will see how this turns out, and I might try 3 hours next time. 

 

im1986

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• Dec 19, 2011

• #4

Here is the finished cheese. 2 hours in the smoker. Ran the MES at 140 to generate enough smoke (i am going to invest in a AMNPS soon). I wrapped the bottom rack in foil to act as a heat shield, and filled the water tray with ice to keep the temp down. This method works ok, just a lot of babysitting the smoker to monitor the heat. 

Anyway, here are the pics. 

All packaged up ready for the 2 week wait. 

 

SmokinAl

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• Dec 19, 2011

• #5

The cheese looks perfect! Great color!

 

africanmeat

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• Dec 19, 2011

• #6

Wow it looks great

 

mballi3011

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• Dec 19, 2011

• #7

Your cheeses look awesome and I really have to try this suff. I think that the only thing that I would have a problem with is the waiting time. I don't do waiting ver well. But sometime it's is worth it I guess.

 

scarbelly

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• Dec 19, 2011

• #8

Looks like your cheese came out great. I noticed that you cut them into smaller pieces after the smoke. Next time try cutting them first so you have more surface area for the smoke to hit. 

Also - since you are using an MES and stated you are going to get an AMNPS, order the pellets for your hoter smokes and get some dust for the cooler ones like cheese. The one unit will work with either. The dust just seems to work better with cheese 

 

bluebombersfan

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• Dec 19, 2011

• #9

Looks great!!! Always tough to wait the 2 weeks!!

 

im1986

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• Dec 19, 2011

• #10

Scarbelly said:

Looks like your cheese came out great. I noticed that you cut them into smaller pieces after the smoke. Next time try cutting them first so you have more surface area for the smoke to hit. 

Also - since you are using an MES and stated you are going to get an AMNPS, order the pellets for your hoter smokes and get some dust for the cooler ones like cheese. The one unit will work with either. The dust just seems to work better with cheese 

Click to expand...

thanks for the info on the amnps

we actually did cut the cheese before we smoked them. My first batch of cheese I did whole bricks, and I realized that smaller chunks would be better.

I'm really looking forward to this batch.

 

Last edited: Dec 19, 2011

tjohnson

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• Dec 19, 2011

• #11

Looks like your cheese just started to sweat

SOB and I were trying to figure out if cheese absorbs more smoke when it sweats

Looks Good!

Todd

 

bmudd14474

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• Dec 19, 2011

• #12

The last cheese I did it was in the teens outside and there was no sweat. But it has a nice heavy smoke flavor to it.

 

im1986

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• Dec 19, 2011

• #13

I don't know if more smoke absorbs when the cheese sweats. But I know it takes a lot to keep the temps down, and keep the cheese From sweating without the amps