looking for a good cheese tutorial? final pics

Discussion in 'Cheese' started by miamirick, Jul 27, 2011.

  1. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    gonna smoke cheese for the first time     anyone have a good tutorial thread?

    thanks in advance
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Last edited: Jul 27, 2011
  3. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    thanks meat!!!!   i'm gonna do my first load tomorrow
     
  4. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Go Rick Go!

    Todd
     
  5. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    how you doing todd?   i'll be using the

    " a maze in" for this one    with some apple or cherry magic dust!

    gonna throw a big tin of ice in the gosm also since its about 200 degrees outside
     
  6. smokinal

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

    I just made some smoked cheddar last week and for a 4 hour smoke you will have to add more ice about halfway through. 

    It was over 90 here & I had both ends of the AMNS dust lit in my Weber kettle, but was able to keep the temp inside between 90-100.

    The cheese sagged a little but never melted at all.

    Have fun Rick!
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

  8. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    thanks bear,   reviewed them early this morning and got a cheese load in the GOSM right now
     
  9. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    allright so everything started out fine i had the cheese sweated and the amazin flowing, filled up my wood box with ice to keep it cool,   but then two hours in i got anline conference call which had to happen   getting my next project lined up and we all know construction jobs are few and far between so that took priority,, but the entire call all i could think about was how is the cheese doing and is the ice melted........     anyway i digress

    heres a few pics

    got a few different kinds to see how they will do

    [​IMG]

    ready to go in

    [​IMG]

    everything loaded and in place,  next time i will keep the cheese closer to the ice  but didnt want to put the smoke under the ice in case as it melted it could put out the embers and didnt want to put the cheese to close to the smoke

    [​IMG]

    aint that pretty   reminds me of incense    

    [​IMG]

    after 4 and a half hours,    my jalapeno jack didnt take to good  but it smells great and after handling i didnt want to wash my hands it smelled so good

    [​IMG]

    the underside grate marks

    [​IMG]

    bagged and tagged

    [​IMG]

    overall im happy, but would have liked to have nice clean rectangles,,next time,   it does smell great and is going to be hard to keep it in the fridge for two weeks!!!!

    Thanks for looking
     
  10. meateater

    meateater Smoking Guru SMF Premier Member

    Looks great Rick, your gonna love it. It's hard to resist the two weeks. [​IMG]
     
  11. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    You can use a small screen like for baking pizza

    Looks great!

    Great Color!

    It's just so tough to smoke when it's so hot outside.

    Todd
     
  12. bmudd14474

    bmudd14474 Guest

    I bet it still taste good. Nice first time.
     
  13. smokinal

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

    Looks good Rick & I bet it will taste even better.

    Next time you may want to try putting the ice directly under the cheese.

    It will keep it cooler.
     
  14. That looks so delicious. My wife and I loooooooovvvvve smoked cheeses. I haven't

    done it yet, but Laurie just saw the pics and it's been moved up on the list :)

    Thanks Rick...James

    SmokinAl, another great idea for the Nov. gathering? How can you go wrong with smoked cheese!
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awe Man---That cheese looks sooo tasty!!!

    Seems the smoker is a little hotter toward the rear than in the front. My MES is too.

    If I could make a suggestion,

    It might work better to freeze water in a jug, instead of using loose ice. (See Below)

    I think it creates the cold, without all of the added moisture.

    Thanks for the views,

    Bear

    [​IMG]
     
  16. sunman76

    sunman76 Master of the Pit

    Man I don't know if that is going to taste very good, you should send it to me for proper disposal[​IMG][​IMG]
     
  17. billyj571

    billyj571 Smoking Fanatic

    great idea bearcarver
     

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