smoked cheese
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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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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 said in smoked cheese:
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.
I actually have a Founder Series grill from Louisiana Grill. Although I love the grill there is no option for hacking the controller. They do have an opening for a side add-on cold smoker but they don’t have one on their site
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Bob Stehlik said in smoked cheese:
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.
I actually have a Founder Series grill from Louisiana Grill. Although I love the grill there is no option for hacking the controller. They do have an opening for a side add-on cold smoker but they don’t have one on their site
Dr_Pain The controllers sometimes have a small plastic dot covering a hole. Inside that hole there is a small pin switch that changes the programming of the auger feed rates. It depends on who makes the board and electronics for the smoker. Most all the boards are made by the same company. You might look at the manual out troubleshooting feed rates.
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Dr_Pain The controllers sometimes have a small plastic dot covering a hole. Inside that hole there is a small pin switch that changes the programming of the auger feed rates. It depends on who makes the board and electronics for the smoker. Most all the boards are made by the same company. You might look at the manual out troubleshooting feed rates.
johnsbrewhouse said in smoked cheese:
Dr_Pain The controllers sometimes have a small plastic dot covering a hole. Inside that hole there is a small pin switch that changes the programming of the auger feed rates. It depends on who makes the board and electronics for the smoker. Most all the boards are made by the same company. You might look at the manual out troubleshooting feed rates.
I have to think I am out of luck since the co troller is a whole LCD screen BUT there may be a key press to enter the programming
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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 thanks for the links
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Ended up doing it in my drum smoker yesterday. Didn’t grab pics, but just placed a smoke tube on the bottom rack, and the cheese on the top. In a couple weeks we’ll have Cheddar, pepper jack, gouda, and habanero cheddar!
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Ended up doing it in my drum smoker yesterday. Didn’t grab pics, but just placed a smoke tube on the bottom rack, and the cheese on the top. In a couple weeks we’ll have Cheddar, pepper jack, gouda, and habanero cheddar!
Midwest_kc I know that your people will love the bite. Yay for you. If they never had it homemade before, they will advise: That doesn’t taste like regular smoked cheese. I just smile when it happens.
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