Smoked Cheese

[BilletHead]

Ran 10 pounds of sharp cheddar through the smoker this morning. Been wanting to do this for some time. It has been too hot. The trick is to keep the temp below 90 degrees. Even today I had to crack the door some to keep the temp down enough. Had a great cheese meltdown once and I never want this again. Depending on your taste an hour to two is all you need. I usually go two hours. We use five pound blocks and slice it to sticks. Five pounds will give you sixteen 6"X2"X3/4" sticks. When out I let the cheese cool and then wrap in plastic wrap leaving wrap between each stick. Wrap tight and into the fridge where they will begin to get happy as the smoke flavor enhances. I have used alder, hickory before but today special blend. Special blend? I suppose it is what saw dust they have left to mix into the bisquets my smoker takes. It's all been good before and this batch too. Almost got a stick taken care of. Done pepper jack, Colby jack and mozzarella too. Colby jack and sharp cheddar we like the best. just thought I would share and maybe you would like to smoke some for yourselves.

BilletHead

[Flysmallie]

just thought I would share

Cool, I'll send my address.

I've always wanted to try this but I'm afraid of a melt down. I bet that's nasty.

[Feathers and Fins]

Looks good. Marty ever tried putting bacon in with the smoke to get the bacon flavor?

[BilletHead]

Ronnie, you should try it. Be not afraid the cheese will be with you. Just don't get it too hot. Imagine a five pound grilled cheese sandwich without bread all over the smoker dripping off the racks and bubbling on the heating element. Still able to salvage some that time. Man what a mess.

Scott,

Wonder how to do that? I would think the heating element would just fry the bacon to a crisp? Burnt bacon cheese? Sounds like a new Dorito flavor.

BilletHead

[Chief Grey Bear]

I haven't done it yet, but I always thought of buying a used dorm fridge. Plumb small smoke box to it with some dryer vent hose and run the fridge to keep the cheese cool so to cold smoke it.

Smoked cheese rocks! Looks really good!!

[jerry241]

Where do you get the big blocks of cheese... I think it's time to give it a whirl and I like the bacon idea...

[BilletHead]

Chief that would work. My first smoker was an old metal fridge. I insulated it, lined it also in wood on the inside. Installed a small propane burner inside. Worked good but hard to control even with vents and the burner all the way on low. Thought about a hot plate but just finally bit the bullet and bought a Bradley.

Jerry we get the cheese at Sams club. Good price I think.

BilletHead

[Wayne SW/MO]

One of the best ways to smoke cheese is to use a suitable cardboard box set over a vent. You put enough heat in the smoker to produce smoke and then vent that smoke into another box. By the time the smoke and heat reaches the cheese it will be pretty cool. The colder the smoke the longer you can smoke and the better flavor you'll get.

[Gavin]

That looks great..Got your BBQ sauce in the mail. Thanks! Have not tried it yet.

[BilletHead]

Glad it made it Gavin, Enjoy

BilletHead