smoked cheese
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Dr_Pain Still smoking more today Here’s a pic of a Traeger w/ a cold smoker.
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Bob Stehlik Can you post up your recipe for the cheese smoking process please?
HerbcoFood I’ll try to put together a SOP on how I do it along with hints for different conditions and equipment. It may take me a while because it is very easy, but does have many variables; I.e. cheese type, ambient temp. , equipment type and wood type. It will be a good mental exercise for me. What kind of smoker do you have?
Improvise, Adapt and Overcome! Semper Fi
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HerbcoFood I’ll try to put together a SOP on how I do it along with hints for different conditions and equipment. It may take me a while because it is very easy, but does have many variables; I.e. cheese type, ambient temp. , equipment type and wood type. It will be a good mental exercise for me. What kind of smoker do you have?
Bob Stehlik That is fine, I know how difficult it is just writing what you think is a simple recipe.
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Bob Stehlik That is fine, I know how difficult it is just writing what you think is a simple recipe.
HerbcoFood Since there are so many variable for smoking cheese; equipment , types of cheese and even ambient temperatures; I decided to add a couple of links that I think cover the subject. The last one is for Smoked Cream Cheese and I have yet to try smoking cream cheese, but it leaves open a whole bucket full of ideas to use as a topping on the finished product.https://twiceastasty.com/2021/04/29/home-smoked-cheese/
https://www.themountainkitchen.com/smoked-cheese-step-by-step-guide/
https://www.wideopeneats.com/how-to-smoke-cheese-on-your-grill/
https://twiceastasty.com/2021/04/29/home-smoked-cheese/
https://www.smoking-meat.com/october-14-2021-smoked-cream-cheeseImprovise, Adapt and Overcome! Semper Fi
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HerbcoFood Since there are so many variable for smoking cheese; equipment , types of cheese and even ambient temperatures; I decided to add a couple of links that I think cover the subject. The last one is for Smoked Cream Cheese and I have yet to try smoking cream cheese, but it leaves open a whole bucket full of ideas to use as a topping on the finished product.https://twiceastasty.com/2021/04/29/home-smoked-cheese/
https://www.themountainkitchen.com/smoked-cheese-step-by-step-guide/
https://www.wideopeneats.com/how-to-smoke-cheese-on-your-grill/
https://twiceastasty.com/2021/04/29/home-smoked-cheese/
https://www.smoking-meat.com/october-14-2021-smoked-cream-cheeseBob Stehlik The link doesn’t work.
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Bob Stehlik The link doesn’t work.
HerbcoFood I separated the links. See if they work now.
Improvise, Adapt and Overcome! Semper Fi
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HerbcoFood I separated the links. See if they work now.
Bob Stehlik Awesome, thanks for that!
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HerbcoFood Since there are so many variable for smoking cheese; equipment , types of cheese and even ambient temperatures; I decided to add a couple of links that I think cover the subject. The last one is for Smoked Cream Cheese and I have yet to try smoking cream cheese, but it leaves open a whole bucket full of ideas to use as a topping on the finished product.https://twiceastasty.com/2021/04/29/home-smoked-cheese/
https://www.themountainkitchen.com/smoked-cheese-step-by-step-guide/
https://www.wideopeneats.com/how-to-smoke-cheese-on-your-grill/
https://twiceastasty.com/2021/04/29/home-smoked-cheese/
https://www.smoking-meat.com/october-14-2021-smoked-cream-cheeseBob Stehlik I think if I was going to try smoking the cream cheese I might freeze it lightly first or at least super chill it. All I can see is it melting all over that tray they are using. Using my a-maze-n tray in the hot side and the cheese in the cold side I still get a bit of temp, not like using the pellet feed on the Traeger. Their seasonings all over the cheese may inhibit the melt as well. I think I would use parchment paper to on the grates rather than the tray.
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Now that the weather has cooled down I think I am going to smoke some cheese. Thanks to everyone for input and ideas.
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Bob Stehlik I think if I was going to try smoking the cream cheese I might freeze it lightly first or at least super chill it. All I can see is it melting all over that tray they are using. Using my a-maze-n tray in the hot side and the cheese in the cold side I still get a bit of temp, not like using the pellet feed on the Traeger. Their seasonings all over the cheese may inhibit the melt as well. I think I would use parchment paper to on the grates rather than the tray.
johnsbrewhouse Wholeheartedly agree. I do super chill my soft cheeses. I also don’t plan on a seasoning. My plan is to smother with a Hatch Chile Sauce or may even a Red Enchilada Sauce. So many possibilities!
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My Green Mountain Grill has a cold smoke mode. You have to use a smoke wedge but the fan runs to circulate the smoke. I usually smoke when it’s below freezing, then there’s no need for ice.
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My Green Mountain Grill has a cold smoke mode. You have to use a smoke wedge but the fan runs to circulate the smoke. I usually smoke when it’s below freezing, then there’s no need for ice.
wdaly said in smoked cheese:
My Green Mountain Grill has a cold smoke mode. You have to use a smoke wedge but the fan runs to circulate the smoke. I usually smoke when it’s below freezing, then there’s no need for ice.
What??? I have a Jim Bowie and never knew this. How do you do it?
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wdaly said in smoked cheese:
My Green Mountain Grill has a cold smoke mode. You have to use a smoke wedge but the fan runs to circulate the smoke. I usually smoke when it’s below freezing, then there’s no need for ice.
What??? I have a Jim Bowie and never knew this. How do you do it?
Midwest_kc Mines a Daniel Boone. I kind of found it by accident. On mine I plug the grill on and open the app on my phone. From the app, I connect to the grill via Wifi. Then turn the power on from the app. You should get a screen on your phone that allows you to select cold smoke.
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wdaly said in smoked cheese:
My Green Mountain Grill has a cold smoke mode. You have to use a smoke wedge but the fan runs to circulate the smoke. I usually smoke when it’s below freezing, then there’s no need for ice.
What??? I have a Jim Bowie and never knew this. How do you do it?
Midwest_kc Forgot to mention that the temp will show 30%. That’s the preset for the fan speed. You can adjust the fan speed to whatever level you want. Hope this helps.
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Midwest_kc Forgot to mention that the temp will show 30%. That’s the preset for the fan speed. You can adjust the fan speed to whatever level you want. Hope this helps.
wdaly Got it. After doing some research, looks like it has to be a prime to do it. I have a choice (well, at the time it was just “the one”).
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Dr_Pain I see you have a Traeger Pellet Grill. On almost all of the Traegers you can adjust the P setting of the controllers. The P setting determines the time between auger actuations and for how long the auger will feed pellets. This can have an overall effect on the temp and amount of smoke that is produced. I have older Traegers but updated all of my controllers. The manuals for the controllers explain the P settings and how they work. I’m sure you can find a controller manual on line if you need it.
Improvise, Adapt and Overcome! Semper Fi
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Dr_Pain I see you have a Traeger Pellet Grill. On almost all of the Traegers you can adjust the P setting of the controllers. The P setting determines the time between auger actuations and for how long the auger will feed pellets. This can have an overall effect on the temp and amount of smoke that is produced. I have older Traegers but updated all of my controllers. The manuals for the controllers explain the P settings and how they work. I’m sure you can find a controller manual on line if you need it.
Bob Stehlik If you can’t just go to Stan-Broil, they make the controllers for Traeger
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I have and it works great. Have to watch temps more with the softer cheeses. I use MB with cold smoke attachment.
@bmartin1000 The best trick that I received was to place the cheese above a pan of ice. It aced the smoke.
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I have the master built cold smoking attachment and it works great
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