My 1st attempt at cheese on the new pit

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mrmeatcutter

Fire Starter
Original poster
Mar 4, 2011
56
10
Wichita Kansas
Well after seeing some of the great results granitman had with his cheese I gave it a try today. As my pit is 7 ft long I put just a small mount of coals in the fire box, and put the cheese on the top rack at the furthest end. I found it was very difficult to have any control at all of the temp with such large area. The cheese never did melt but it did deform. I left it in for about an hour. I took it off and put it in the fridge. Thinking about maybe giving it another dose of smoke tomorrow.

Any tips out there?

ec00231e_cheese1.jpg


before the smoke

0c110c1c_cheese2.jpg


Mid way.

8caad88d_Cheese3.jpg


After chilling.
 
Looks like you got good color

I would pack 1/2 as is, and the rest you could smoke again.  It's trial and error to see how much smoke you like on your cheese.

Wrap it up for a 10 day nap in the fridge, and just forget about it.  The flavor mellows in a couple weeks.

Todd
 
Get an Amazen Smoker and don't use any charcoal, just that and let 'er smoke in your 7' tube, you'll love the results!  Makes cold smoking a snap!
 
Mrmeatcutter,

Lots of ways to generate smoke, but filling up your 7' tube for a small batch of cheese is tough.

I previously posted a thread showing how to smoke in a cardboard box.  Buy a set of cooling racks from Wallyworld and you can stack your cheese in a small area.  The box captures the smoke and keeps it contained in a small area.

9c72c1ab_DSCF2443.jpg
9f397be1_DSCF1912.jpg


Todd
 
well it has been 3 weeks ... and I tried the smoked cheese. It was a total let down. it has a small amount of smoke flavor but the heat (even though it stayed below 110) seemed to change the properties of the cheese, it is really crumbley now.

Guess I will have to invest in the Amaizing-smoke kit.
 
Looks good!

I got that crumbly cheese when I froze some. I won't freeze any again.

AMNS cures many woes!

If you order one---get the 6" X 8" ----It's worth the extra $5.

Bear
 
your color looks great, but i would agree with all above that the key is a cold smoke, the more i read the more apparent it looks like i need to add  the mazing to my arsenal, currently using the big kahuna. With the extra sharp cheese i let it run closer to six hours with full smoke and the results are well recieved.

Tom
 
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