Smokin' Cheese Weekend

Discussion in 'Cheese' started by smoking4fun, May 7, 2015.

  1. smoking4fun

    smoking4fun Smoke Blower

    Last weekend I decided was a "smokin' cheese weekend"...sure, I threw in 5 lbs of chicken and a tri-tip when I was done (to celebrate, of course), but I tried to focus on getting a good stockpile of smoked cheese to last the summer.  I think it ended up somewhere around 20 lbs of cheese...and a happy wife!

    It looks like I forgot the "before" picture, but this is the first batch, post smoke:


    On the left rack, all of the left column and the top half of the right column (including the two half-circles) are all pepper jack from various sources, then there is a sharp cheddar and a hunk of garlic white cheddar.  On the right rack is a bunch of gouda, a colby jack, and one lone hunk of bacon-and-cheddar (can't wait to tear into that!).

    I smoked it all for 3 hours using hickory in the AMNPS on my MES30.  It all looks like it's got the color I've been looking for, so off to the second batch:



    This batch included one block (the 4 squares on the far left) of colby, a bunch of sharp cheddar, a couple blocks of pepper jack, baby swiss, and a block of mozzarella.  Unfortunately, I don't have any post-smoke pics.

    But here are a couple of "celebration" pics of the chicken and tri-tip that I smoked later that day:



    Since my AMNPS was already burning good with the hickory from the cheese, I just let it keep going while I heated up the smoker to 235.  I threw some Hog's Breath (from the FL Keys) seasoning on the chicken quarters, and smoked them until IT of 175 (my wife was afraid the last time I smoked chicken until 165 that they were "undercooked" - so I went to 175 for her).  For the tri-tip, I marinated it in worcestershire, garlic, onion powder, salt, and pepper for a few hours.  Since my wife is pregnant, I cooked the tri-tip to IT of 145, sliced it (shown above), and then threw a few of the slices onto the grill to cook hers to well-done and it was still amazingly juicy.  All in all, it was a good day of smoking.
     
    crazymoon likes this.
  2. sota d

    sota d Smoking Fanatic

    Chicken and tri-tip both look delicious! Nice job. I've cooked chicken a little over like that to err on the safe side and, as long as it has the skin on, haven't had a problem with it drying out. Looks great,thanks for sharing.
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice looking smoke!
     
  4. Fine looking cheese and yard bird.

    Happy smoken.

    David
     
  5. pawpaw16

    pawpaw16 Newbie

    Would be interested in knowing where those trays you have under the cheese were obtained?? Just what I have been looking for.  I have been using a grease splatter screen that one would use when frying in hot grease on the stove.
     
  6. whitefish

    whitefish Fire Starter

    PawPaw, I saw some of those wire trays just yesterday at Walmart. I use them stacked up with small wood blocks to smoke jerky on the WSM. They were in the garden section where they had the grilling accessories.
     
  7. pawpaw16

    pawpaw16 Newbie

    Thank you kind sir. I will check it out.
     
  8. smoking4fun

    smoking4fun Smoke Blower

    sorry for my late response, but what Whitefish said - I got them in the grilling section at walmart...and they are about 1/3 the price as what amazon is charging for them. They come in a 3-pack.
     
  9. pawpaw16

    pawpaw16 Newbie

    Thank you sir for the response.

    I will try and get to a walmart today and check it out.
     
  10. they also are available in the baking section of most large grocery stores. I get mine from Cash and Carry / part of Smart and Final if any are in your area. Resteraunt Depot should have them as well. Just another thought...

    Tom
     
  11. mattmann

    mattmann Newbie

    At what temp do you smoke cheese? I'm dumb I guess. ...I thought it would melt lol
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    It will melt if you use heat, or smoke in the Summer without using Ice or a jug or two of frozen water.

    40° to 60° would be nice, but you can get away with 80° on some cheese.

    Bear
     
  13. [​IMG]  Just what Bear said, like now I have close to 50ils to do and we have been having an unusually hot spell putting me in the wait mode.

    Happy smoking,

    Tom
     

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