Smoked some cheese today!
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waiting is the hard part !
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twilliams it was actually very easy. Don’t know why I waited so long to try it.
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ND Mike Looks good. Once you see how easy it is to do you’ll be looking forward to doing it every year. I did over 50 lbs already and have about 17 more to go.
What flavor pellets did you use?Bob Stehlik yeah I was amazed at how easy it really is. Just takes a little bit of time. I used cherry. I was out of apple. I did have a blend of cherry, hickory, and maple that I almost used.
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bocephus smoked gouda is one of my favorites!
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craigrice go for it. I think I’m going to be making it a couple of times a year now.
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I had the day off and while I was running errands I decided it was the perfect day to smoke some cheese. I have never done it but today just felt right. I didn’t have to worry about the temperature as we didn’t get above 4 degrees today! So it was definitely cold smoke…lol!
On the Weber kettle with a pellet tube.
After a 2 hour smoke.
Wrapped in butcher paper for a 24 hour rest period.
After the rest period I will vacuum pack then the really hard part. Waiting 2 weeks to let it mellow out the smoke before eating!!!ND Mike Great job Mike, nice variety of cheeses too!
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ND Mike Great job Mike, nice variety of cheeses too!
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ND Mike I have made it before just not in a while
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I had the day off and while I was running errands I decided it was the perfect day to smoke some cheese. I have never done it but today just felt right. I didn’t have to worry about the temperature as we didn’t get above 4 degrees today! So it was definitely cold smoke…lol!
On the Weber kettle with a pellet tube.
After a 2 hour smoke.
Wrapped in butcher paper for a 24 hour rest period.
After the rest period I will vacuum pack then the really hard part. Waiting 2 weeks to let it mellow out the smoke before eating!!!ND Mike Nice. Let me know how the butcher paper works. I used parchment paper and that worked alright but think butcher paper would be better. I’m only a week into the “mellowing” period and it seems like a month since I smoked the cheese. Let us know how it turns out after the wait.
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I had the day off and while I was running errands I decided it was the perfect day to smoke some cheese. I have never done it but today just felt right. I didn’t have to worry about the temperature as we didn’t get above 4 degrees today! So it was definitely cold smoke…lol!
On the Weber kettle with a pellet tube.
After a 2 hour smoke.
Wrapped in butcher paper for a 24 hour rest period.
After the rest period I will vacuum pack then the really hard part. Waiting 2 weeks to let it mellow out the smoke before eating!!! -
ND Mike Nice. Let me know how the butcher paper works. I used parchment paper and that worked alright but think butcher paper would be better. I’m only a week into the “mellowing” period and it seems like a month since I smoked the cheese. Let us know how it turns out after the wait.
-
I had the day off and while I was running errands I decided it was the perfect day to smoke some cheese. I have never done it but today just felt right. I didn’t have to worry about the temperature as we didn’t get above 4 degrees today! So it was definitely cold smoke…lol!
On the Weber kettle with a pellet tube.
After a 2 hour smoke.
Wrapped in butcher paper for a 24 hour rest period.
After the rest period I will vacuum pack then the really hard part. Waiting 2 weeks to let it mellow out the smoke before eating!!!ND Mike Mike, I would be interested in your thoughts once you start tasting them.
Let us know if any one of them stand out over the others.I really can’t imagine any of them not being pretty good.
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I had the day off and while I was running errands I decided it was the perfect day to smoke some cheese. I have never done it but today just felt right. I didn’t have to worry about the temperature as we didn’t get above 4 degrees today! So it was definitely cold smoke…lol!
On the Weber kettle with a pellet tube.
After a 2 hour smoke.
Wrapped in butcher paper for a 24 hour rest period.
After the rest period I will vacuum pack then the really hard part. Waiting 2 weeks to let it mellow out the smoke before eating!!! -
Bob Stehlik yeah I was amazed at how easy it really is. Just takes a little bit of time. I used cherry. I was out of apple. I did have a blend of cherry, hickory, and maple that I almost used.
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ND Mike Mike, I would be interested in your thoughts once you start tasting them.
Let us know if any one of them stand out over the others.I really can’t imagine any of them not being pretty good.
processhead will do. It will be about two weeks.
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ND Mike : I use the hickory fruit blend pellets for cheese all the time comes out great. I did around 40 pounds and still have a bunch more to do. Jarlesberg Swiss is really good served with sliced apples.
Idaho Smokey thanks for the info!
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Jesser I used cherry.
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Looks great!
I like peach pellets, personally. Or Pecan, because I always have that on hand, and sometimes I forget to go grab some more peach before doing cheese.
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I had the day off and while I was running errands I decided it was the perfect day to smoke some cheese. I have never done it but today just felt right. I didn’t have to worry about the temperature as we didn’t get above 4 degrees today! So it was definitely cold smoke…lol!
On the Weber kettle with a pellet tube.
After a 2 hour smoke.
Wrapped in butcher paper for a 24 hour rest period.
After the rest period I will vacuum pack then the really hard part. Waiting 2 weeks to let it mellow out the smoke before eating!!!ND Mike
Wow! Gotta try this. Awesome!
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