First successful cheese smoke

Discussion in 'Cheese' started by hillbilly jim, Jul 18, 2016.

  1. hillbilly jim

    hillbilly jim Meat Mopper


    I put two butter stick size pieces of sharp cheddar in the smoker yesterday afternoon at 5 PM and took them out this morning at 7 AM.

    I'm really happy with how they turned out. Many thanks to all of you that provide us newbies with information and guidance on how to do this.

    Jim
     
    smokinal likes this.
  2. sota d

    sota d Smoking Fanatic

    That's some good looking smoked cheddar you got there Jim. I'm sure you're going to enjoy that! Thanks for posting, David.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    WOW Jim!

    That is about the best looking smoked cheese I have ever seen.

    That color is just awesome!

    I sent a point your way!

    Al
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Wow looks great. 14 hour smoke, that's a long time. It will be interstate mg to see how the flavor is. What type of wood did you use?
     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Great looking color,,, Nice job,,, ya now for the wait

    I'm with Case what wood did you use?? 

    A full smoker is a happy smoker 

    DS
     
     
  6. hillbilly jim

    hillbilly jim Meat Mopper

    Straight Hickory pellets.
     
  7. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    HJ, Please post back with a flavor report,that is some serious color!
     
  8. hillbilly jim

    hillbilly jim Meat Mopper

    Flavor? The hickory is not over powering, but it's anything but mild.

    I finished off the first stick today with some herb wheat crackers. I took it out of the fridge and let come up to ambient to get the full flavor. Man, that's some GOOOOOD niblin'!

    I'll be doing that again soon. Next time, there will be sharp cheddar, Swiss, Monterey Jack and some homemade goat cheddar made by a local lady that's been making cheese for 20 years.

    Tomorrow, I'll be smoking some Bluegill and Kosher Kielbasa. Right now, there's four big ol' fat Big Boy tomatoes in the smoker.
     
    Last edited: Jul 20, 2016
  9. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Ok Kosher Kielbasa? You have my attention!! More information.. Lemans. Aka ...
     
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Same recipe ...All Beef, collagen casing...JJ
     
  11. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Nice Cheese Jim, I love the color and the time.

    I personally like a heavy smoke on my cheese, the kind you cannot find in the grocery store.

    I'm sittin on about 40lbs of double smoked cheddar I did last March, it just gets better by the day.

    Have fun!

     
  12. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Nice Cheese Jim, I love the color and the time.

    I personally like a heavy smoke on my cheese, the kind you cannot find in the grocery store.

    I'm sittin on about 40lbs of double smoked cheddar I did last March, it just gets better by the day.

    Have fun!

     

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