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Author Topic: Smoked cheese  (Read 1381 times)

bbqking01

  • WKC Ranger
  • Posts: 1620
Smoked cheese
« on: January 18, 2021, 08:49:08 AM »
I picked up one of those tube smoker things from Lowe’s. Used it inside the SmokeFire last night to smoke some cheese. We will see in a couple weeks how well it went. Did about 3 hours. Did cheddar, pepper Jack, and Monterey Jack.


Sent from my iPhone using Weber Kettle Club
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HoosierKettle

  • WKC Ambassador
  • Posts: 7354
Re: Smoked cheese
« Reply #1 on: January 18, 2021, 09:12:03 AM »
The color looks perfect. What was the outside temp?  My smoke maze raises the inside of a kettle by 20 degrees over outside temp. Probably less in a smoke fire.


Sent from my iPhone using Weber Kettle Club
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bbqking01

  • WKC Ranger
  • Posts: 1620
Re: Smoked cheese
« Reply #2 on: January 18, 2021, 09:45:05 AM »
It went up 15 degrees from 55


Sent from my iPhone using Weber Kettle Club
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HoosierKettle

  • WKC Ambassador
  • Posts: 7354
Re: Smoked cheese
« Reply #3 on: January 18, 2021, 10:33:37 AM »

Quote from: bbqking01 on January 18, 2021, 09:45:05 AM
It went up 15 degrees from 55


Sent from my iPhone using Weber Kettle Club

That’s about a perfect cheese smoking environment in my experience. I’ve smoked cheese when it is below freezing and the cheese doesn’t take on smoke well. Also smoking over 75 degrees, the cheese can take on smoke very quickly and I have to be careful.


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AZ2FL

  • WKC Ranger
  • Posts: 1822
Smoked cheese
« Reply #4 on: January 18, 2021, 04:58:33 PM »
Cheese looks good with nice color.

I smoke cheese when outside temps are between 40-50F and get a 20-25F riser in temp using a-maz-n tray and smoke cheese for 2 to 3 hours. 

I have vacuumed sealed cheese that was smoked in 2014,2015,2017,2019 and 2020 in my garage refrigerator. I’ve sample some of the cheese that was sealed for over five years and it’s good. Strong flavors and super sharp. No mold or foul smell.

Attached picture is from today.
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bbqking01

  • WKC Ranger
  • Posts: 1620
Smoked cheese
« Reply #5 on: January 19, 2021, 07:42:31 AM »
That long? Wow...probably not going to happen here. We eat a lot of cheese..,,so it won’t last. Now I’m wanting to try other cold smoked foods


Sent from my iPhone using Weber Kettle Club
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AZ2FL

  • WKC Ranger
  • Posts: 1822
Re: Smoked cheese
« Reply #6 on: January 19, 2021, 08:11:43 AM »
Quote from: bbqking01 on January 19, 2021, 07:42:31 AM
That long? Wow...probably not going to happen here. We eat a lot of cheese..,,so it won’t last. Now I’m wanting to try other cold smoked foods


Sent from my iPhone using Weber Kettle Club
I’ve smoked planters mixed nuts for an hour and waited a week before eating them.

You can also cold smoke boiled eggs for 15-20 minutes and make smoked deviled eggs. Let eggs rest a day before using.
« Last Edit: January 19, 2021, 09:12:14 AM by AZ2FL »
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Kneab

  • WKC Performer
  • Posts: 3470
Re: Smoked cheese
« Reply #7 on: January 19, 2021, 08:54:47 AM »
I have done the cheese in the past but never thought of trying nuts or eggs.
These have been added to the Bbq to do list.

Sent from my SM-G960U using Weber Kettle Club mobile app
« Last Edit: January 19, 2021, 02:16:31 PM by Kneab »
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FatBottomGrills

  • WKC Brave
  • Posts: 329
Re: Smoked cheese
« Reply #8 on: January 21, 2021, 05:40:56 PM »
Cheese was on my list of cold smoke items to try out. This gave me all the motivation I need. Looks good King

Sent from my SM-G973U using Weber Kettle Club mobile app

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