smoked cheese
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Bob Stehlik Do you use a smoke tube? Those look TASTY!!! I am with HerbcoFood I need to do this!!
Dr_Pain That’s what I use in my Traeger except I use the 5x8 A-maze-n maze. My Traeger runs just to hot, even in the cold side. I put the maze in the hot side and cheese in the cold side.
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Dr_Pain I have a cold smoker on my Traeger and I but a pan of ice cubes on the shelf below the cheese.
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Bob Stehlik Yeah my first go round will be very little and I am still in the great purge for clear out my freezer for this years venison haul. Last thing I need to be doing is buying a crazy volume amount of cheese to fill the freezer with!
HerbcoFood I don’t freeze any of my cheese except the Mozzarella. My wife would shoot me if I filled up the big freezer with cheese. I tightly wrap with plastic wrap & vac seal & refrigerate. I have a small garage fridge that is strictly for cheese. I’ve had some last over a year from smoke date and still be as if it was smoked last week.
Improvise, Adapt and Overcome! Semper Fi
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HerbcoFood I don’t freeze any of my cheese except the Mozzarella. My wife would shoot me if I filled up the big freezer with cheese. I tightly wrap with plastic wrap & vac seal & refrigerate. I have a small garage fridge that is strictly for cheese. I’ve had some last over a year from smoke date and still be as if it was smoked last week.
Bob Stehlik Very interesting piece of knowledge…
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Bob Stehlik Very interesting piece of knowledge…
HerbcoFood
Smoking cheese on the cold side of my Traeger -
Bob Stehlik That is awesome! I wish my Louisiana Grill could do that but I will have to resort to smoke tube. The ice tray is a great suggestion, thanks!
Dr_Pain Still smoking more today Here’s a pic of a Traeger w/ a cold smoker.
Improvise, Adapt and Overcome! Semper Fi
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Dr_Pain Still smoking more today Here’s a pic of a Traeger w/ a cold smoker.
Bob Stehlik Can you post up your recipe for the cheese smoking process please?
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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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