First time cheese smoke...

[thebigdawg77]

My buddy has smoked some in an old Brinkmann with an AmazeN pellet smoker. I have been looking at ways to do it in the SSP. Trying this out tonight. Two briquettes lit with hickory chunk. Couple of briquettes on standby.

The layout...


Gonna give it 3 hours or so. Temp holding at about 75.

Wish me luck .

Sent from my SPH-L710 using Tapatalk

[kettlebb]

Good luck! I'll be following this one.


Sent from my iPhone using Weber Kettle Club mobile app

[Davescprktl]

It's a fun time!  Let us know how it turns out.  Curious how you will set it up.

[Travis]

Hey! Glad to see ya @thebigdawg77 ! Looking forward to the pics!


Sent from my iPhone using Tapatalk

[thebigdawg77]

So here is the setup. A little over 30 minutes in...



Cheese is sitting on a cake cooling rack.
I have fire bricks, 2 on bottom, 1 on top to direct heat up towards the top damper.

Rolling smoke...


Sent from my SPH-L710 using Tapatalk

[thebigdawg77]

Finished product...



Smells delectable, gonna be hard to wait...

1lb whole milk mozzarella
1lb age reserved cheddar
1/2lb sharp cheddar
1/2lb Vermont white cheddar
1/2lb Colbyjack
1/2lb pepperjack

In all... 4lbs of cheesy goodness tempting me.

What a great problem to have. [emoji41]

Sent from my SPH-L710 using Tapatalk

[thebigdawg77]

Lessons learned...

Light one briquette and feed it the wood chunks. The chunks will provide the smoke without much worry of over heating.

Probably going to wish I had smoked longer... But that is to be determined.

When it is that cold outside to back in and let the smoker do its job.

What a way to learn.

Sent from my SPH-L710 using Tapatalk

[WNC]

Looks great, like the idea of your set up too
Might have to try this!

[Mr.CPHo]

@thebigdawg77, nice work there.  Glad to see you're still around. 


Sent from my iPhone using Weber Kettle Club mobile app

[kettlebb]

Pair all that with some summer sausage and deer sausage and that's a nice snack. Looks good.


Sent from my iPhone using Weber Kettle Club mobile app

[thebigdawg77]

Ok... So I got a little impatient. Cooked a big pot of chili, one of my specialties, and decided some of the smoked pepperjack might be good in it... WOW!!!

I NEED TO PUT THIS AWAY BEFORE IT IS ALL GONE.

Planning an Italian sausage with marinara and smoked mozzarella.

Also wanting to do a mac and cheese with a touch of the smoked cheddar.

So many ideas.....

Sent from my RCT6203W46 using Tapatalk

[HoosierKettle]

I'll bet that was good. I've never smoked cheese but I do make smoked Mac And cheese. It absorbs more than enough smoke in one hour. Good stuff


Sent from my iPhone using Weber Kettle Club mobile app

[MikeRocksTheRed]

Nice smoke @thebigdawg77!  How long did you smoke it?  I think there is nothing wrong with using this cheese in shredded form right after smoking it....it's sliced that you need to let it mellow otherwise all of the smoke is at the outside of the cheese.  You'll have to let me know what your favorite cheese it once you've tried them all.  Pepper jack is my favorite so far.

[thebigdawg77]

Nice smoke @thebigdawg77!  How long did you smoke it?  I think there is nothing wrong with using this cheese in shredded form right after smoking it....it's sliced that you need to let it mellow otherwise all of the smoke is at the outside of the cheese.  You'll have to let me know what your favorite cheese it once you've tried them all.  Pepper jack is my favorite so far.

Just sliced up some of the pepper jack and put it on some beef sausage I did up on the indoor flattop. SPECTACULAR!

Smoked for 3 1/2 hours. Pepperjack and Colbyjack took the smoke real well. Aged cheddar was a little smokier, definitely needs to mellow out. Mozzarella could have taken at least an hour more.

Overall a great experience.

Sent from my RCT6203W46 using Tapatalk

[MikeRocksTheRed]

Nice smoke @thebigdawg77!  How long did you smoke it?  I think there is nothing wrong with using this cheese in shredded form right after smoking it....it's sliced that you need to let it mellow otherwise all of the smoke is at the outside of the cheese.  You'll have to let me know what your favorite cheese it once you've tried them all.  Pepper jack is my favorite so far.

Just sliced up some of the pepper jack and put it on some beef sausage I did up on the indoor flattop. SPECTACULAR!

Smoked for 3 1/2 hours. Pepperjack and Colbyjack took the smoke real well. Aged cheddar was a little smokier, definitely needs to mellow out. Mozzarella could have taken at least an hour more.

Overall a great experience.

Sent from my RCT6203W46 using Tapatalk

Awesome!!!  I usually do mine 5-6 hours, but I think my amazen tube doesn't put out quite as much smoke as using a few coals and then chips or chunks on top of it. 

I can't keep my cheese in stock....everyone who has tried it wants as much of it as I can send them.  I have 2 big bags of cheese totalling 15 pounds in my fridge I need to individually seal up.  I got lazy at the end of my last cheese smoke and put divided up the cheese into 2 big ass bags and sealed them until I can get around to sealing them individually.  It takes up a lot less space this way too.