Smoked Chedder

Discussion in 'Cheese' started by rick29, Feb 26, 2012.

  1. I'm looking to smoke some Tillamook Chedder on a Masterbuilt electric smoker. Any suggestions on temp, smoke time and chips. Thank You
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  3. What DaveOmak said! When done wrap it and into the fridge to mellow for a couple weeks (that's the hardest part) and don't forget the q view.
    Last edited: Feb 28, 2012
  4. redneck69

    redneck69 Smoking Fanatic

  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    the MES will not get the chips smoking at temps low enough to smoke cheese. You will need some sort of smoke generator to create smoke and not heat. cheese does best at 80 degrees or less..
  6. tigerregis

    tigerregis Meat Mopper

    Eman is giving you good advice. My first smoke, as low as it would go was a loser. Might suggest warming it up, opening up,shutting it off and using an Amzn. I was saved with that purchase. You will never be able to thank Todd enough. My 2c and IMHO.
  7. smokinal

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

    Yep what they said the AMAZEN pellet & dust smoke generator is the only way to go.
  8. venture

    venture Smoking Guru OTBS Member

    They can't take my AMAZN smoker away from me!

    Good luck and good smoking.
  9. sprky

    sprky Master of the Pit OTBS Member

    I don't think I can any thing that hasn't been mentioned already. Everyone above gave ya GREAT advice
  10. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Rick, the only thing I would add is if you're buying the 2 lb. Baby Loaf of Tillamook, I'd probably slice it length-ways down the middle, so you end up with two 1 lb, flat bricks. That way it'll have more surface area in contact with the smoke.

    Happy Trails!
    Last edited: Mar 2, 2012

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