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Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Larry on December 01, 2017, 09:49:04 AM

Title: Cold smoking cheese
Post by: Larry on December 01, 2017, 09:49:04 AM
Off today, 48 F, sunny, putting up Christmas decorations and cold smoking cheese. Donít you just love that Zavo44 handle?(https://uploads.tapatalk-cdn.com/20171201/82da19ec4964989f2b1854da6a747c03.jpg)(https://uploads.tapatalk-cdn.com/20171201/366dba068804b3fa6c071c53a3c7640d.jpg)


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Title: Re: Cold smoking cheese
Post by: Neil_VT00 on December 01, 2017, 09:52:33 AM
Looking good.  How are you generating the smoke?  Are you using any ice to keep the temps down?
Title: Re: Cold smoking cheese
Post by: Larry on December 01, 2017, 10:11:00 AM
I'm using the A-Maze-N 12" smoker tube with applewood pellets. It works grate. No ice, outside temp at 48 F so the cheese is just smoking, not melting. I'll use my FoodSaver and store the cheese in the fridge to "mellow" out the smoke. The cheese will be edible in 2 weeks and I'll serve some at our Christmas dinner celebration at home and give some as Christmas presents at work. Thanks.
Title: Re: Cold smoking cheese
Post by: Larry on December 01, 2017, 10:18:47 AM
Finished product(https://uploads.tapatalk-cdn.com/20171201/e0161a4cc290add25349e7ce160a668d.jpg)


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Title: Re: Cold smoking cheese
Post by: Mkrause on December 01, 2017, 01:23:02 PM
Finished product(https://uploads.tapatalk-cdn.com/20171201/e0161a4cc290add25349e7ce160a668d.jpg)


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Wow! That's awesome! What kind of cheese do you start with?

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Title: Re: Cold smoking cheese
Post by: Larry on December 01, 2017, 01:42:25 PM
@Mkrause I used Muenster, Swiss, Le Gruyere, Pepper Jack, MontAMore, Havarti, Havarti w/ Jalapenos, a couple of different Cheddars, and Manchego. I've smoked muenster, cheddar and swiss before, but all the others are an experiment. Thanks!
Title: Re: Cold smoking cheese
Post by: Mkrause on December 01, 2017, 01:45:48 PM
@Mkrause I used Muenster, Swiss, Le Gruyere, Pepper Jack, MontAMore, Havarti, Havarti w/ Jalapenos, a couple of different Cheddars, and Manchego. I've smoked muenster, cheddar and swiss before, but all the others are an experiment. Thanks!
Anything special or does the kraft block cheese work? As much as i enjoy eating cheese, I'm not much of a cheese connoisseur.

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Title: Re: Cold smoking cheese
Post by: Mkrause on December 01, 2017, 01:48:46 PM
That tube has some pretty good reviews!

Amazen Pellet Tube Smoker 12" https://www.amazon.com/dp/B00CS6YFIC/ref=cm_sw_r_cp_apa_tVDiAbBGMSG21

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Title: Re: Cold smoking cheese
Post by: Larry on December 01, 2017, 01:54:40 PM
@Mkrause, absolutely, any hard cheese will work. I don't think the soft cheeses like cream cheese, blue, brie or camembert will work. Kraft block cheeses will be delicious.
Title: Re: Cold smoking cheese
Post by: Mkrause on December 01, 2017, 01:58:45 PM
Awesome, Larry! Thanks for the advice! I'll have to give it a try.

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Title: Re: Cold smoking cheese
Post by: Larry on December 01, 2017, 02:02:12 PM
Okee dokee, just post them when you smoke 'em!
Title: Re: Cold smoking cheese
Post by: PorkPatrol on December 02, 2017, 05:26:14 AM
Just smoked my first batch of cheddar. 4 hrs at 80 degrees using one or two briquettes in my Performer. Applewood and Cherry pouring smoke for the whole 4 hrs. I wrapped them tasted two days later. I was not a fan. Too Smokey. Any thoughts?
Title: Re: Cold smoking cheese
Post by: Mkrause on December 02, 2017, 05:32:14 AM
Just smoked my first batch of cheddar. 4 hrs at 80 degrees using one or two briquettes in my Performer. Applewood and Cherry pouring smoke for the whole 4 hrs. I wrapped them tasted two days later. I was not a fan. Too Smokey. Any thoughts?
Larry had said he lets them "mellow" for two weeks... maybe that's why?

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Title: Re: Cold smoking cheese
Post by: Larry on December 02, 2017, 05:39:27 AM
@PorkPatrol, @Mkrause exactly. The cheese needs time after itís smoked. I use a FoodSaver 2000 but you can wrap them in Saran Wrap, put the in a plastic bag and refrigerate. Try them in 2 weeks, you will definitely taste the difference.


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Title: Re: Cold smoking cheese
Post by: Davescprktl on December 02, 2017, 05:40:37 AM
You cheese looks grate!  Still not cold enough here to smoke cheese.  Really looking forward to doing it.
Title: Re: Cold smoking cheese
Post by: mhiszem on December 02, 2017, 11:38:40 AM
Yum!


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Title: Re: Cold smoking cheese
Post by: PorkPatrol on December 02, 2017, 07:20:12 PM
@larry @mkrause Thank You! I have three more bricks so weíll try the, in two weeks!


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Title: Re: Cold smoking cheese
Post by: Mkrause on December 14, 2017, 04:00:38 PM
That tube has some pretty good reviews!

Amazen Pellet Tube Smoker 12" https://www.amazon.com/dp/B00CS6YFIC/ref=cm_sw_r_cp_apa_tVDiAbBGMSG21

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Look what came today! The damn pellets aren't coming until next week though... (https://uploads.tapatalk-cdn.com/20171215/6a2dc73918633a88e42c6042fe62800c.jpg)

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Title: Re: Cold smoking cheese
Post by: Larry on December 14, 2017, 04:37:48 PM
Cool and congrats, please post your cheese when when you're done.
Title: Re: Cold smoking cheese
Post by: haeffb on December 16, 2017, 10:38:38 AM
Upper 30ís last night for cheese smokin. Simple setup with a couple briquettes and a wood chunk for about 4 hours. Ice bottle for insurance.

Wrapped in plastic and into the fridge for a week.

(https://uploads.tapatalk-cdn.com/20171216/3aaecf29ba81d1a0ba15a525bca50bb7.jpg)
Title: Re: Cold smoking cheese
Post by: WMT on December 17, 2017, 10:42:17 PM
@PorkPatrol, @Mkrause exactly. The cheese needs time after itís smoked. I use a FoodSaver 2000 but you can wrap them in Saran Wrap, put the in a plastic bag and refrigerate. Try them in 2 weeks, you will definitely taste the difference.


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Cheese looks amazing. I've wanted to try this for some time now and have no idea why I haven't. When you say the food saver 2000, do you mean you are vacuum sealing them after you smoke then and letting them rest. How long do you smoke them and do different cheeses smoke for different times or are they all the same time.
Title: Re: Cold smoking cheese
Post by: WMT on December 17, 2017, 10:51:36 PM
That tube has some pretty good reviews!

Amazen Pellet Tube Smoker 12" https://www.amazon.com/dp/B00CS6YFIC/ref=cm_sw_r_cp_apa_tVDiAbBGMSG21

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Look what came today! The damn pellets aren't coming until next week though... (https://uploads.tapatalk-cdn.com/20171215/6a2dc73918633a88e42c6042fe62800c.jpg)

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I've got a 2"x2" square x 12" long smoke tube that made I from similar material yours is made from but I haven't used it yet. I can't get the pellets near me but I can get the wood smoking chips. Has anyone tried those in smoke a tube
Title: Re: Cold smoking cheese
Post by: WMT on December 17, 2017, 10:54:48 PM
Upper 30ís last night for cheese smokin. Simple setup with a couple briquettes and a wood chunk for about 4 hours. Ice bottle for insurance.

Wrapped in plastic and into the fridge for a week.

(https://uploads.tapatalk-cdn.com/20171216/3aaecf29ba81d1a0ba15a525bca50bb7.jpg)

Never thought of that simple way. 4 hours out of a couple briquettes, that's amazing. How did it work
Title: Re: Cold smoking cheese
Post by: Larry on December 18, 2017, 05:52:08 AM
@WMT, using the A-Maze-N tube and my WSM, I smoke the cheese for 2 hours 15 minutes. I then remove the oil from the cheese with a paper towel and yes, I vacuum seal each individual block of cheese. I also label and date each block. I smoke all different types of cheese all together, all the same 2 hrs 15 min. I have smoked cheddar, swiss, colby, muenster, pepper jack, havarti, manchego and montAmore (see beginning of the thread). I think the key is wrapping them or vacuum sealing them and refrigerating them for at least 2 weeks. They all come out grate! This past Saturday my wife made a broccoli vegetable dish and she shredded a block of smoked sharp cheddar, it was delicious. Eat it plain, put it on burgers, vegetables, in omelets, or whatever else you can think of. The smoke just adds another layer of flavor.
Title: Re: Cold smoking cheese
Post by: WMT on December 18, 2017, 06:27:37 AM
Thanks Larry, now I just have do some experimenting on temperatures in my kettle. Probably not the best time around here to try and cold smoke cheese being that it is below the freezing mark but if I can use figure out how many birquettes to use to get the temperature just above the freezing mark in the kettle, it should work. I am wondering if using birquettes would add a flavor that is not desirable in cheese.
Title: Re: Cold smoking cheese
Post by: Larry on December 18, 2017, 06:46:58 AM
Iíve never used briquettes & wood chips/pellets. Iíve only used the smoking tube. But if youíre going to, make sure the smoker/Kettle stays around 50 to 60 or below. The max temperature would be ~ 80. 80 & above the cheese will melt. If you need to go longer than 2 hrs 15min,  ( 3 - 4hrs), do it. Check your cheese it should be turning a slightly darker color. You also donít want the cheese to freeze. Good luck, post pics and let us know how  it turned out!


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Title: Re: Cold smoking cheese
Post by: Mkrause on January 04, 2018, 08:03:33 AM
Planning on doing some cheese this weekend with the smoker tube in the wsm... can it be too cold to smoke cheese? Might not get above 10* F this Saturday.

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Title: Re: Cold smoking cheese
Post by: MikeRocksTheRed on January 04, 2018, 08:30:03 AM
Planning on doing some cheese this weekend with the smoker tube in the wsm... can it be too cold to smoke cheese? Might not get above 10* F this Saturday.

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I'm not sure the exact answer to your question but I prefer to smoke when the grill will end up around 70.  The cheese starts to soften up but isn't melting.  I think the softer the cheese is the more it will absorb, but I could be totally wrong about that.
Title: Re: Cold smoking cheese
Post by: hawgheaven on January 04, 2018, 08:53:01 AM
@PorkPatrol, @Mkrause exactly. The cheese needs time after itís smoked. I use a FoodSaver 2000 but you can wrap them in Saran Wrap, put the in a plastic bag and refrigerate. Try them in 2 weeks, you will definitely taste the difference.

^What he said^ Give it time to absorb the smoke. Otherwise, all yer gonna taste on that first bite is smoke.
Title: Re: Cold smoking cheese
Post by: Mkrause on January 04, 2018, 09:19:45 AM
Does the smoker tube generate any heat?

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Title: Re: Cold smoking cheese
Post by: MikeRocksTheRed on January 04, 2018, 09:28:50 AM
Does the smoker tube generate any heat?

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I've found it raises the grill to about 20-25 degrees (F) above ambient temperature.  I don't use any ice as long as it's lower than 50 outside.  Between 50-55 I run a probe in the grill with now ice, then add ice if if the grill starts approaching 80.
Title: Re: Cold smoking cheese
Post by: Mkrause on January 07, 2018, 05:27:08 PM
Smoked some cheese finally! Mild cheddar, sharp cheddar, havarti, gruyere, and gouda. Did it in the 18 wsm with the amazen smoker tube full of apple pellets. Smoked for about 5 hours, flipping half way through. Divided everything up into 3rds and vacuum sealed it up. Can't wait to give them a try in a couple weeks!(https://uploads.tapatalk-cdn.com/20180108/c4b392c461f3991f7990cf508158f717.jpg)(https://uploads.tapatalk-cdn.com/20180108/2002a38db0e28b77433aec4dfd2960fd.jpg)(https://uploads.tapatalk-cdn.com/20180108/f275823de97d72370946e958b6690eaf.jpg)

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Title: Re: Cold smoking cheese
Post by: Red Blaze on January 08, 2018, 02:54:49 AM
Once it cools off you can do Cream Cheese, Butter, Goat cheese and others.  I use a home built Amazin Pellet tray and use my gas smoker cabinet.  Could use a cardboard box, but smoker has shelves.  Pepper Jack is a favorite.  I usually smoke this when temps are under 50*F.  With butter the colder the better.  Cook veg in EVOO and finish with a pat of smoked butter.  Use cream cheese with smoked salmon and Mac and cheese.  Vac pac and wait at least 2 wks.  I go a month.  Enjoy!!!