Cheese & butter day..

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

inkjunkie

Master of the Pit
Original poster
Nov 25, 2014
2,020
50
5 pounds of Pepperjack and 3 pounds of butter in the BGE. Was going to do this yesterday but thanks to the bright sunny day the temperature of the BGE was at 90* by the time I got to it.
 
IJ, Looking good, did you get some nice color ?
Was in there for 5 hours, had the top of the Egg just cracked open. The Boss absolutely LOVES heavily smoked cheese. Just pulled it out of the fridge for the pucture, my dogs are walking around sniffing the air lol....

Neat ! any finished pics ?

Gary
Will be sitting in the fridge for a while. We have 5 pounds on smoked Monterey Jack to use first...
 
Last edited:
IJ looks good, I did some cheese yesterday also, just finished vac packing it. 
 
 
IJ looks good, I did some cheese yesterday also, just finished vac packing it. 
Had one of those duh moments.....fresh out of vac sealing rolls, will be here tomorrow. duhhhhhhhhhhhhhhhhhhhhhhhhhhhh
 
5 Hours?  Wow! That's a long time for cheese,,,,,,,,, in my opinion.  Watch for it to start darkening in no time.   But Remember!....  The boss loves heavily smoked cheese.
 
Last edited:
 
I will have to try butter, sounds good
One thing I have figured out about butter is the smoking chamber needs to be in the temperature range of where the butter gets soft otherwise the flavor is very light. 65* seems about right for me. When I use the MES for butter I have a goofy contraption that I use to heat the MES chamber....
 
Dang it man that looks great!! Nice job 

A full smoker is a happy smoker

DS
 
Thanks
 
5 Hours?  Wow! That's a long time for cheese,,,,,,,,, in my opinion.  Watch for it to start darkening in no time.   But Remember!....  The boss loves heavily smoked cheese.
It started to darken by the time we got it sealed a couple of days after we smoked it....And thanks for reminding me.....lol....

She had to grate some of the last batch we did. It was 4.5 hour Monterrey Jack for tacos tonight. Was very tasty....
 
 
One thing I have figured out about butter is the smoking chamber needs to be in the temperature range of where the butter gets soft otherwise the flavor is very light. 65* seems about right for me. When I use the MES for butter I have a goofy contraption that I use to heat the MES chamber....
Yes, it does need to be at a temperature where it is not hard. It is also like cheese and takes a week or so for the smoke flavour to fully penetrate and to mature. 
 
Yes, it does need to be at a temperature where it is not hard. It is also like cheese and takes a week or so for the smoke flavour to fully penetrate and to mature. 
That last batch of butter is going to be tucked away for a while prior to its use, going to be getting warm here soon and didn't want to run out of smoked butter.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky