smoked cheese
-
Dr_Pain I have a cold smoker on my Traeger and I but a pan of ice cubes on the shelf below the cheese.
-
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
-
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…
-
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
-
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?
-
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?
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
-
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.
-
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
-
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.
-
Bob Stehlik The link doesn’t work.
HerbcoFood I separated the links. See if they work now.
Improvise, Adapt and Overcome! Semper Fi
-
HerbcoFood I separated the links. See if they work now.
Bob Stehlik Awesome, thanks for that!
-
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.
-
Now that the weather has cooled down I think I am going to smoke some cheese. Thanks to everyone for input and ideas.
-
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!
-
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.
-
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?
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
