Wood for smoking cheese

Discussion in 'Cheese' started by derag2, Mar 27, 2016.

  1. derag2

    derag2 Fire Starter

    What are good wood for smoking cheese? I'm getting an amznps and am trying pit master choice, corn cob and Apple for bacon what would be a good on for cheeses?
     
  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I always go for apple when it comes to cheese.
     
  3. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    I mostly use apple for cheese.

    Pitmaster's Choice should be nice, that stuff smells great!
     
  4. jeepsjeep

    jeepsjeep Fire Starter

    I love a HARD strong smoke, used to smoke mine with hickory...now I like the mix pellets with my amaze or just apple, 1 hour
     
  5. I do 4 hours in Apple or Maple - most of the time mild cheddar, because thats what the wife likes...
     
  6. Did a 2hr tube smoke on a chunk of Gouda with  apple pellets.
     
  7. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Welcome to the forum.

    Depends on your personal taste, all the woods you mentioned plus Hickory, Cherry and Alder. Give them all a try, no need to do all of your cheese at once with one wood. Smoking is fun, stretch it out.

    T
     
  8. smokinal

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

    Apple would be my choice for cheese.

    Al
     
  9. derag2

    derag2 Fire Starter

    Thanks for replys.. I need to get my smoke house built so I can try some things.... Never smoked cheese before so it willl be an adventure
     
  10. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I did some in Orange wood pellets and it turned out real good,,, just did a batch of Pitmasters and Apple myself

    A full smoker is a happy smoker 

    DS
     
     
  11. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Presently I am smoking fresh cheddar curds and five year old sharp cheddar using a very pale blue/white corn cob smoke. Because the curds are moist they will be pulled at four hours while the cheddar will be pulled in the neighborhood of twenty hours.

    T
     

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