Mr T's "Smoked Cheese From Go To Show" w/ Q- View

Discussion in 'Cheese' started by mr t 59874, Jun 11, 2012.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great information. Thanks.
     
  2. dougmays

    dougmays Limited Mod Group Lead

    awesome write up Mr. T! I've been wanting to do this for awhile now and t his answered alot of questions!

    One thing..you say to leave it out for weeks at room temp to let the smoke penetrate...the cheese doesn't get hard while you do that? i've seen cheese left out for a hour and it hardens up. Does the aging process make it not go stale?
     
  3. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Thank you.  You can leave the hard cheeses at 70 or below to mellow if it is vacuum sealed or preferably waxed.   Hard cheeses that are waxed will age much better.
     
  4. I love smoked cheese, I try and smoke a few pounds every couple of weeks from fall til spring so I have plenty to get me through the warm months. Great tutorial Mr. T.
     
  5. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

  6. dougmays

    dougmays Limited Mod Group Lead

    ah ok! so this will be a winter time activity for me living in south florida :)
     
  7. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

  9. kathrynn

    kathrynn Smoking Guru OTBS Member

    Tom and Rick...thanks for the updates...will go read those after I play in the garden a while.  Should answer some questions that newer folks have!

    Kat
     
  10. bamajon

    bamajon Smoke Blower

    Thanks guys. Answered some questions for me.
     
  11. Hello all.

    I'm thinking of trying to smoke some cheese for the first time and I have a few questions. What kind of cheese should I attempt first and where would be the best place to get it. Also is the tin can and soldering iron the best method to produce smoke. I have a charbroil offset.

    Thanks.
    Will
     
  12. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    whartless, Welcome to the forum.

    Cheddar will be a good start for you and can easily be found in any grocery.  It is a good idea to stick with the hard and semi - soft cheeses for a while.  Any type of smoke generator can be used. Set the smoke generator in the fire box of your offset and allow the smoke to enter the grill area with the cheese.  This will help produce a smoother smoke as some of the smoke residue will be left behind.  Keep notes on the type of wood, temperature, time and density of smoke.  Keep the internal smoker temperature below 75°.

    Any more questions, please ask on the forum or you may PM me.

    The following should help also.  Have fun and enjoy.

    http://www.smokingmeatforums.com/t/139474/understanding-smoke-management-updated-5-18-13

    http://www.smokingmeatforums.com/t/123840/my-cold-smoking-options-w-q-view

    Tom
     
  13. So I can use just an ordinary block of cheddar from the grocery store cheese section?

    Will.
     
  14. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Shut the Front Door, you got all the tools...Great Post and now I gotta beg for one of those Cheese cutters. Good Grief... it never stops. I knew that coming in , but the toys keep multiplying now[​IMG]  .

    Gotta do some more for meself , the Kids done scarfed it all down.

    Keep up the good smokes,and as always . . .
     
  15. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Absolutely,  buy a block and cut it so you have sections the approximate size of a 1/4 lb. of butter. 

    Tom
     
  16. Awesome! Thanks for your help!

    Will.
     
  17. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Will, let us know how it turned out along with the details.

    Tom
     
  18. Will do. Thanks for the help Tom!
     
  19. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I have found that a 4 oz block is the best size for me to smoke. Reason being is i can eat 4 oz in one sitting. I have done cheese w/ the tin can method and now use a AMNPS. Both will work. Minimum 2 weeks rest after smoking! 4-6 weeks is better. You have to try a bite right out the smoker LOL.

     It will taste like you licked the inside of your smoker, but then you will see the reason for aging and it will be a bit easier to do.
     
  20. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

Share This Page