Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Shoestringshop on December 31, 2017, 09:40:07 AM
-
With the weather being perfect for smoked cheese I decided to do some got Swiss, pepper jack, cheddar, charcoal, wood (apple, hickory, maple, cherry, and sweet combo wood). Grill is all clean and ready to go.
Then I remembered :o I never did smoked cheese ::). Can someone give me an idea on how long and temp I should attempted to keep the grill at.
Any and all help would be appreciated.
Thanks Shoestringshop
-
Sounds like a good time!
I have never smoked the cheeses you mentioned, but I have smoked feta, and a whole lot of it... It makes a great garnish for soup!
Anyway, you want to keep your grill as low as you can and still keep your wood smokin’. Your not trying to cook the cheese, just add smoke flavor. Be careful with the softer cheeses. I usually smoked feta for about an hour. Harder cheeses and bigger pieces take longer. Softer cheeses and smaller pieces usually take less. YMMV.
It is real easy to tell when you have enough smoke with a little taster...
Sent from my iPad using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
You want the temps to be as low as you can. A lot of guys I know use the A-Maze-N-Smoke Tube...
http://www.amazenproducts.com/ (http://www.amazenproducts.com/)
-
What kind of wood? Pellets, dust, chunks, chips?
What type of grill? Kettle?
Do you have an Amazen smoker tube or maze?
Hard cheeses like you have I smoke for any where from 4-24 hrs depending on the age. Softer cheeses I usually do about 4 hrs.
-
Don't let the temp go above 80°F, as the cheese will start to melt or sweat, which can cause it to have a nasty taste.
I use apple - my wife looks likes the mild taste. Also use hickory for a stronger flavour.
I have found 'aging' the cheese once it is smoked helps the flavour. I just put the cheese in a zip lock bag for at least a week, 2 weeks is better.
Cutting the cheese into smaller blocks that can be used up easily, as I have found the cheese will start to loose its smoke flavour once it's cut and sits for awhile.
-
Sounds like a good time!
I have never smoked the cheeses you mentioned, but I have smoked feta, and a whole lot of it... It makes a great garnish for soup!
Anyway, you want to keep your grill as low as you can and still keep your wood smokin’. Your not trying to cook the cheese, just add smoke flavor. Be careful with the softer cheeses. I usually smoked feta for about an hour. Harder cheeses and bigger pieces take longer. Softer cheeses and smaller pieces usually take less. YMMV.
It is real easy to tell when you have enough smoke with a little taster...
I like feta but never thought of smoking it. If... if I get thru smoking the cheese I have I’ll try that.
Sent from my iPad using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
You want the temps to be as low as you can. A lot of guys I know use the A-Maze-N-Smoke Tube...
http://www.amazenproducts.com/ (http://www.amazenproducts.com/)
I going to try without the tube thing the first time. If I get close i’ll Look into it.
-
What kind of wood? Pellets, dust, chunks, chips?
What type of grill? Kettle?
Do you have an Amazen smoker tube or maze?
Hard cheeses like you have I smoke for any where from 4-24 hrs depending on the age. Softer cheeses I usually do about 4 hrs.
I have a kettle 3 wheel I was going to try it on. I have lump and chips.
-
Don't let the temp go above 80°F, as the cheese will start to melt or sweat, which can cause it to have a nasty taste.
I use apple - my wife looks likes the mild taste. Also use hickory for a stronger flavour.
I have found 'aging' the cheese once it is smoked helps the flavour. I just put the cheese in a zip lock bag for at least a week, 2 weeks is better.
Cutting the cheese into smaller blocks that can be used up easily, as I have found the cheese will start to loose its smoke flavour once it's cut and sits for awhile.
Temp I was concerned about the temp. If I can get that right I think I can pull it off. Thanks
-
@MikeRocksTheRed , he seems to really know his cheese smoking...he's even added ice to the kettle to keep temps low, maybe he'll chime in,
-
I’m following this with enthusiasm. I’ve waited all summer to try a cheese smoke. I’ve never done one but may try tomorrow. It will certainly help having extremely cold weather. Good luck!
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
mike made it sound fun, I even went as far as buying an amazin maze "cold smoker" thingy and I'm not crazy about cheese... but I want to try making my own smoked salts.
-
Have to keep the grill under 90 or the cheese will melt. I use the amazen tube and that’s it. I like to smoke cheese for 4-6 hours. I flip it halfway through. 2 hours = subtle smoke. 4 hours = medium. Smoke. 6 hours is fairly heavy. My favorite cheese to smoke pepper jack. When you eat it you get the smoke first then as it subsided the peppers kick in. Don’t put any cheese directly over the tube. And use cookie racks or something similar so your cheese stays clean. I don’t care how clean you think your cooking grate is, the cheese will get black marks if you do it directly in the grate. I recently got some smoking mats from Owens BBQ that have been working great.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
Use a mild wood. I once did some with hickory, because that's all I had at the time, and it turned out pretty bitter. Don't overdo it.
-
I am interested in this also thanks
-
If all you have is lump and chips, your biggest problem is going to be keeping the wood smoldering long enough to give a consistent smoke for a longer period of time.
What may work for you right now, given the equipment you have, is this, get a minimum amount of lump going(1 or 2 pieces), then set a bunch of the chips laid out like a snake, on a tray with the burning lump on one end. Stick this on the charcoal grate, or perhaps get rid of the grate and stick it at the bottom of the bowl. Then once the snake is going put the cheese on a rack on top of the cooking grate and let it smoke. Keep the lid vent wide open, but close 2 of the three bowl vents, and use one to provide just enough air to keep the wood going.
I hope this makes sense. In my head I know exactly what I'm talking about, but I'm not sure if I'm conveying it properly.
-
Okay working on the cheese. I have a custom smoke box filled with mesquite wood and a chunk to start. Started 4 Weber briquettes and spaced what I think is good. I have a almost new grate. The grill I was going to use is shot as far as using it today. Using the custom dual otp. Put some old charcoal around the ice.
I want to thank all fo the help you sent! Got 4 hours left.
(https://uploads.tapatalk-cdn.com/20180101/8a914bb2e965343558824f3cdf1ca820.jpg)
(https://uploads.tapatalk-cdn.com/20180101/5f38c71e4ed012eed5a14b3bfdb82de1.jpg)
(https://uploads.tapatalk-cdn.com/20180101/b2533e4ee5512d6a54e3621fbc637ccd.jpg)
(https://uploads.tapatalk-cdn.com/20180101/8356246ba32c3182040bb4e0f1cc89f4.jpg)
Sent from my iPad using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
If all you have is lump and chips, your biggest problem is going to be keeping the wood smoldering long enough to give a consistent smoke for a longer period of time.
What may work for you right now, given the equipment you have, is this, get a minimum amount of lump going(1 or 2 pieces), then set a bunch of the chips laid out like a snake, on a tray with the burning lump on one end. Stick this on the charcoal grate, or perhaps get rid of the grate and stick it at the bottom of the bowl. Then once the snake is going put the cheese on a rack on top of the cooking grate and let it smoke. Keep the lid vent wide open, but close 2 of the three bowl vents, and use one to provide just enough air to keep the wood going.
I hope this makes sense. In my head I know exactly what I'm talking about, but I'm not sure if I'm conveying it properly.
It works I’m useing a bit from all. What do you think of the setup?
-
Keep us posted.
-
If all you have is lump and chips, your biggest problem is going to be keeping the wood smoldering long enough to give a consistent smoke for a longer period of time.
What may work for you right now, given the equipment you have, is this, get a minimum amount of lump going(1 or 2 pieces), then set a bunch of the chips laid out like a snake, on a tray with the burning lump on one end. Stick this on the charcoal grate, or perhaps get rid of the grate and stick it at the bottom of the bowl. Then once the snake is going put the cheese on a rack on top of the cooking grate and let it smoke. Keep the lid vent wide open, but close 2 of the three bowl vents, and use one to provide just enough air to keep the wood going.
I hope this makes sense. In my head I know exactly what I'm talking about, but I'm not sure if I'm conveying it properly.
It works I’m useing a bit from all. What do you think of the setup?
To me, it looks like it might get too hot, just because of the amount of charcoal. But you may be fine as long as you can keep the temp inside below around 70 degrees.
-
If all you have is lump and chips, your biggest problem is going to be keeping the wood smoldering long enough to give a consistent smoke for a longer period of time.
What may work for you right now, given the equipment you have, is this, get a minimum amount of lump going(1 or 2 pieces), then set a bunch of the chips laid out like a snake, on a tray with the burning lump on one end. Stick this on the charcoal grate, or perhaps get rid of the grate and stick it at the bottom of the bowl. Then once the snake is going put the cheese on a rack on top of the cooking grate and let it smoke. Keep the lid vent wide open, but close 2 of the three bowl vents, and use one to provide just enough air to keep the wood going.
I hope this makes sense. In my head I know exactly what I'm talking about, but I'm not sure if I'm conveying it properly.
It works I’m useing a bit from all. What do you think of the setup?
To me, it looks like it might get too hot, just because of the amount of charcoal. But you may be fine as long as you can keep the temp inside below around 70 degrees.
Got it to 80 degrees and tossed some snow on the coal. 😂
-
And on lid(https://uploads.tapatalk-cdn.com/20180101/0096464741c235eae6eef3ddad84f02d.jpg)
Sent from my iPad using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
Just keep an eye on the cheese.
-
Keep going outside to check on it... this better be damn good cheese!
-
@Black Dog , @hawgheaven , @Drako , @Heavydlite , @varekai , @HoosierKettle , @MikeRocksTheRed , @SmokeVide , @jd
Wow oh wow, I know it’s strong when you first take it off because I have read what people say. The taste is spot on. It did melt a little. I tossed some into some cheese and cauliflower soup My wife was making added som smoke and the wife sad it had a bacon flavor.
I’m sold! Now only 20 more to do this season.
Thanks all for the help and encouragement to pull this off. I tell everyone about this club and they just can’t believe that this is real. We help each other, give gifts, talk, and yet most of us have not met face to face.
Cheese opps I meant cheers to 2018
Sent from my iPad using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
I bet that cheese is killer!!!!!
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
Sounds great I will have to try that sometime.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
Soon you'll have a dedicated cheese fridge (https://uploads.tapatalk-cdn.com/20180102/df0f44d6c1a0403e69277a70bffb2880.jpg)
Sent from my SM-G935W8 using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
Forgot to post picture(https://uploads.tapatalk-cdn.com/20180102/aa9e66b92291556afae7e960d3803988.jpg)
Sent from my iPad using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
I have used 1-2 lit briquettes and a couple more unlit arranged in a short “snake” with a chunk of wood on top. Doesn’t generate enough heat to melt the cheese but produces plenty of smoke. I just leave the cheese in the kettle until all the fuel is gone.
-
This is really inspirational. I’m guessing there will be quite a few cheese smokes coming from various club members
Sent from my iPad using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
This is really inspirational. I’m guessing there will be quite a few cheese smokes coming from various club members
Sent from my iPad using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
I’m going to pickup some black cherry wood today. I’ll try that on som Swiss cheese. Maybe good with wine and crackers
-
looks like you got it figured out given the weather is super cold. Get a smoking tube from Owens BBQ. It makes it so much easier. Weather has to be around 55 or under and then you don’t have to worry about using any ice. Just light the pellets in the tube and let it do it’s thing. Speaking of which, I’ve got a little bit of cheese smoking to do myself.
(https://uploads.tapatalk-cdn.com/20180102/f1dd2987e548a9e403f34e4d318960e4.jpg)
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
Forget the cheese @MikeRocksTheRed , I want to know why there is a bottle of wine that looks like it did not get finished. C'mon man, looks like a couple swallows! I can't recall the last time that ever happened at my house, if ever, and even then it was probably a 1.5 liter bottle.
-
Forget the cheese @MikeRocksTheRed , I want to know why there is a bottle of wine that looks like it did not get finished. C'mon man, looks like a couple swallows! I can't recall the last time that ever happened at my house, if ever, and even then it was probably a 1.5 liter bottle.
I'm not a white wine fan. You will notice why Coors Light on the bottom shelf with a platoon of cheese guarding it! LOL
-
OK, you get a pass this time, but only because there are three pounds of bacon front and center.
-
You want the temps to be as low as you can. A lot of guys I know use the A-Maze-N-Smoke Tube...
http://www.amazenproducts.com/ (http://www.amazenproducts.com/)
That's exactly what I use. Little to no temp change.
-
OK, you get a pass this time, but only because there are three pounds of bacon front and center.
You just scared the shit out of me. 4 pounds is my minimum bacon level. Just checked the fridge and there are 4 packs there not three. Crisis averted!!!
-
Whew! That was close! I'm on the same page. My local (during the week) market here in Arlington VA had a "buy two-get three free" on bacon the other day. No brainer. Might go back for five more today.
-
Whew! That was close! I'm on the same page. My local (during the week) market here in Arlington VA had a "buy two-get three free" on bacon the other day. No brainer. Might go back for five more today.
Where in Arlington are you? I used to live in Ballston and Rosslyn before moving to AZ and now to Denver.
-
looks like you got it figured out given the weather is super cold. Get a smoking tube from Owens BBQ. It makes it so much easier. Weather has to be around 55 or under and then you don’t have to worry about using any ice. Just light the pellets in the tube and let it do it’s thing. Speaking of which, I’ve got a little bit of cheese smoking to do myself.
(https://uploads.tapatalk-cdn.com/20180102/f1dd2987e548a9e403f34e4d318960e4.jpg)
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
I picked up a small fridge for just cheese. Had to start small I already have to refrigerator so got a small one just for cheese. Funny the wife was okay with it.