Cheese Smoke

[Shawn W]

For Bill:

Dang, it was -15ºF here today but the cheese smoke had to happen. I opnened it Thursday, had to cancel. Wasn't leaving it open in the fridge another day.

So this is the coldest ambient I've done a cheese smoke in. I found myself in the weird position of wanting to make sure I ran a big enough fire to keep it at least 70ºF in there.

I made a little larger fire than usual. Assembled, added a few (half a handful) of apple chips, set vents and watched. 3 bottom vents set like in the picture below.

In 20 minutes hit max dome temp of 87ºF then a slow decrease over the next 90 minutes down to 50ºF. I added another half handful of apple chips about every 30 minutes. I cracked the door for a bit at 90 minutes to wake the fire up a bit and get back to temp.

Smoked it for 2 hours. I let it sit a month before I start eating it, the smoke mellows.



This Year's:

4 Left From Last Year:

Maybe Tomorrow:

Balderson 2 Year Aged White Cheddar:

Not Fair:

Frosty, Brinkmann Near Full of Ice:

On Parchment:

The Fire:

Just add Smoke:

Top Vent:

Bottom Vent:

Done:

Wrapped Up:

 

[Bill Hays]

Well, alright!

That looks damn good!! questions..

Is the ice in the brinkmann pan purposful to keep the temps down (did you put water in it and let it freeze just for this cheese cook) and the shape of your cheese. Every other cheese smoke I've seen pics of, they're cut into rectangles. Yours look reall nice cut that way but I'm curious of the reason.

Thanks, Shawn.

Bill

 

[Robert T.]

Shawn,

That does look good. Question. How do you store it. I know you did the foodsaver but can you freeze it or just in the fridge?

Thanks,

Bob

 

[Brian Durant]

Shawn,

I have been itching to smoke some cheese and after looking at your pictures it just reinforces the fact... I have smoke in some cold teperatures but nothing below zero, my hat's off to you for pulling that one off!!!!
Great pics and I am sure the cheese tastes great!! Do you only use apple to smoke your cheese? Any other wood recommendations for smoke? Thanks for sharing..

Brian

 

[Bryan S]

Nice job, and great pics Ice Man

You know that was prob ideal conditions to cold smoke some cheese and or other things.

 

[Shawn W]

Is the ice in the brinkmann pan purposful to keep the temps down (did you put water in it and let it freeze just for this cheese cook) and the shape of your cheese. Every other cheese smoke I've seen pics of, they're cut into rectangles. Yours look reall nice cut that way but I'm curious of the reason.

I use a Brinkmann pan full of water and a couple trays of ice cubes per Keri C ... I just happened to have used the pan on my last cook and it didn't get dumped. So I decided to roll with it frozen. It's not necessary.

The pic above of the cheese I use is a retail pack. I get a larger pack from Costco that comes as a triangular chunk of cheese. I eyeball it, cutting it in half (two triangles) then each of those two triangles in half. The reason 14 of the corners have been cut off was mostly for snacking

, but for aesthetics too, the odd edge crumbled a bit or otherwise became uneven.

Question. How do you store it. I know you did the foodsaver but can you freeze it or just in the fridge?

Not tried freezing it. I'm sure you could though as you are probably aware cheese can get crumbly from freezing. As mentioned I've still got some from last year, no mold and it just keeps getting better.

I think the ability to do that will depend as much on the cheese you start with as storage conditions. This stuff is quite firm aged white cheddar. My reasoning to assume this cheese would keep was 'Balderson sells 2,3,4,5,6 year old cheddar ... likely this stuff will keep well'.

Do you only use apple to smoke your cheese?

I've used cherry and hickory and both were fine but apple is my personal preference, for this cheese at least.

If starting with a strong cheese it's ok to use strong smoke, like I wouldn't use mesquite on mozza. Dpeneding on usage I suppose anything is fine, but I'd like the smoked cheese to taste good on it's own, not have smoke overpower the cheese.

I mentioned I let it sit a month before we start eating it ... it's quite important IMO, when it's first smoked the smoke is bitter but with time the flavor softens/sweetens/mellows and gets quite nice.

I've done some regular (not aged firm) Sharp cheddar and mozza and they didn't really do it for me. Gouda was really good. I think jalapeno jack would be a no brainer but I haven't tried it yet.

 

[Shawn W]

Originally posted by Bryan S:
Nice job, and great pics Ice Man

You know that was prob ideal conditions to cold smoke some cheese and or other things.

I froze my hands

it may have been ideal for the food but it sure wasn't for me. But it's all good

, it and the back bacon are now packed up for giving away.

I recall doing one around 60F or 70F ambient, clear out the ring, use 2-3 lit briqs, that's it, and at the very worst when I tried too big a fire at first just lift the lid as needed to keep it below 90F.

 

[Tom Ferguson]

Lazy Man's Cheese Smoker...

And it works great!

 

[Bill Hays]

That's some funky lookin' cheese, Tom!

Bill

Thanks for all the info and the post, Shawn.

 

[Robert T.]

Shawn,

Thanks for the info. Do you let it cool first or vacuum pack it right away?

Thanks again,

Bob

 

[Shawn W]

Originally posted by Robert T.:
...Do you let it cool first or vacuum pack it right away?...

Ya, I'll put it in the fridge a couple hours to get nice and cool, in this case I left it outside for 15 minutes.

Than in the fridge till I was ready to package.

You don't want to vac pack it warm, mainly because you want to handle it as little as possible while it's warm. Be sure to use food gloves too.

When it's warm it's soft and picks up finger prints. Not kidding, didn't use gloves once and you could have lifted my prints off the cheese. It's not real appetizing.

The other reason would be to minimize condensation forming inside the package.

 

[Tom Ferguson]

Originally posted by Bill Hays:
That's some funky lookin' cheese, Tom!

Bill

Thanks for all the info and the post, Shawn.

It does meat, too, Bill... But smoking cheese on this little thing is great. I use Candy Sue's pellets on this.

 

[Bill Hays]

Originally posted by Tom Ferguson:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
That's some funky lookin' cheese, Tom!

Bill

Thanks for all the info and the post, Shawn.

It does meat, too, Bill... But smoking cheese on this little thing is great. I use Candy Sue's pellets on this. </div></BLOCKQUOTE>
Obviously, Tom.. Maybe you could post a little info about it like what it is and where you can get it?

Bill

 

[LarryR]

Thanks for the step by step on the cook, I need to try smoking some cheese soon.

Did you say, -15? Damn!! It's 48 here now and I thought I was going to freeze to death taking the butts off and putting some brats on the gasser.

 

[Tom Ferguson]

Originally posted by Bill Hays:
Obviously, Tom.. Maybe you could post a little info about it like what it is and where you can get it?
Bill

I got it a couple of years ago from HSN. They don't carry it any longer.

The brand is Anuka, and it's made in Australia. Try a Google for "Anuka Smoker". They are good about communicating.

Try this link:

http://www.hydraflow.co.nz/anuka.html

 

[Bryan S]

Tom, Is the temp adjustable at all, or just the time/timer?

 

[Eric Aarseth]

Originally posted by Shawn W:
For Bill:

I found myself in the weird position of wanting to make sure I ran a big enough fire to keep it at least 70ºF in there.

I made a little larger fire than usual.

You topped my wknd smoke at -2 F. It looks as if you were using lump. If I wanted to approx the size of your fire, how much lump in a chimney starter?

 

[Shawn W]

Originally posted by Eric Aarseth:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W:
For Bill:

I found myself in the weird position of wanting to make sure I ran a big enough fire to keep it at least 70ºF in there.

I made a little larger fire than usual.

You topped my wknd smoke at -2 F. It looks as if you were using lump. If I wanted to approx the size of your fire, how much lump in a chimney starter? </div></BLOCKQUOTE>Did I win or lose? heh

4 - 5 Mars bar size pieces of lump is about what I used this time

 

[Tim Johnson]

Wow! Looks awesome...Great job!

 

[Eric Aarseth]

Originally posted by Shawn W:
Did I win or lose? heh

4 - 5 Mars bar size pieces of lump is about what I used this time

You won. Although -15 F isn't comfortable, I always love the challenge. Makes me appreciate the summer that much more.

Love Mars bars - good scale for me to measure by.

I also use the Maverick ET-73 (I believe that is what you show in one photo). I use mine to measure the smoker temp at the top grate as opposed through the top vent. Is your preference the top vent? If yes, why top vent versus at the grate where the meat/cheese is at? I don't have an opinion as to one being better, just curious.