String Cheese

Discussion in 'Cheese' started by rowdyrawhide, Oct 18, 2012.

  1. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    I smoked some cheese last week and am now hooked.  I was wondering if anyone has smoked string cheese and maybe had some pointers.  If not I guess I will have to do a little trial and error.


  2. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Yours must have come out much better than mine did. After about 1-2 hours in the smoke, they were tough and rubbery. I have not tried any more since.
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    I have not for a while, but I have and it came out great.  
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Yes smoked string cheese is great! If you can cold smoke them that's the best way. Well that can probably be said about any cheese as that way you don't have to worry about it melting.
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    I smoked 10 sticks on 10-6. I looked at my smoked cheese today and the sticks are gone so they must be good.
  6. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    Thanks guys.  I am going to have to some this weekend.  Do you guys still give a couple of weeks or are they able to go sooner


  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    on small sticks like this how long would you smoke it for??
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Rowdy, I gather you have an AMNPS? I did a big bag from Sam's and smoked it for 2hrs. Came out great.  I would like to hold it for 2 weeks , but the Mouse in the House(Trish) eats it up before I can get any age on it.[​IMG]She likes it fresh, so let her go...

    as always,have fun and...
  9. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    I have an AMZN dust not pellet (yet).  This was the first time I have used it.  I tried some after about a ten days and it still had kind of a stale smoke taste, I have some more vac sealed and will try it this weekend but my first go round may have a flaw in it........not sure I let the AMAZN settle down and had to relight it a couple of times do to not enough dust put in to begin with.  Next time I will let it burn for about ten min and put plenty of dust in to begin with.  Any advice is appreciated as well
  10. dalstrs

    dalstrs Newbie

    With string cheese I found it only needed to go 30 min with my amps. Mozzarella is a softer cheese so it absorbs the smoke easier. Also since they are so small I didn't see the need to let them sit for 2 weeks (they were gone within 2 or 3 days). 

    The best way to figure out what you like is a test run. Start them smoking and after 1/2 hr taste one, if it needs more smoke let them smoke longer and taste another one after 15-30 more min. 
  11. thatcho

    thatcho Meat Mopper

    3hours and pulling off the string mozzarella. Now the wait.
  12. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    How does the string look?   Guess what I'm smoking today?
  13. thatcho

    thatcho Meat Mopper

    The one on right was given 2hrs and left like 4hrs. The one on left shrunk a lil too. Now just waiting.
  14. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Awesome, thanks
  15. thatcho

    thatcho Meat Mopper

    No problem i will update in 2wks
  16. piratey

    piratey Newbie

    How was it?
  17. thatcho

    thatcho Meat Mopper

    Well got into on them. The lesson learned is formozzarella string cheese 2 hours is plenty texture did not change and great flavor. The one for 6 hours was definitely a big change in texture very rubbery in texture and not a whole of change in smoke flavor had about the same as the 2 hour one. It all disappeared regardless. Lol. Sorry it took so long to follow up.
  18. Thanks for this, I'll be smoking my strings for around 2 hours now. Thumbs Up
  19. thatcho

    thatcho Meat Mopper

    No problem WarBoar. My pleasure

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