HELP...Smoke cheese!!


 
It is 30 degrees here and I decided to smoke some cheese. I used 8 coals and 4 very small hunks of apple wood. I am shooting for at least an hour smoke. If it goes longer great. I think 2 hours is max.
 
I ended up smoking the cheese for a hour. I do have 1 more question. I vacuum sealed the cheese, but now how long do I let it age before enjoying it?
 
I have no personal experience smoking cheese (I just got my A-MAZ-EN smoker tube then the bottom fell out of the temperatures - currently at minus 6:(). However, I have been reading up on it. Most say to age it in the refrigerator, after smoking(vacuum packed) for at least a week before tasting it. That's got to be hard, but that's what I will do as soon as the temperature moderates a bit. I should be able to try my new tool out in a few days.

Keep on smokin',
Dale53:wsm:
 
Gary S said:
Here's an article written by a member from another site. I have been buying cheeses for smoking too once the weather warms up. I have not done it before either.
http://homesinpinemountainlake.com/cold-smoking-cheese-weber-kettle/
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I want to try this same method using my mini WSM. Was all set up and ready during our recent cold weather but got called into work at the last minute. Wonder how cool or cold the weather really needs to be to keep temps low enough? Anyone have any personal experience with that?
 
I use an A-MAZ-EN smoker to do cheese. I smoke my cheese for 2-3 hours and then vac seal it and let it mellow in the fridge for 2 weeks. I does taste better waiting longer but I can't wait much longer than 2 weeks. I have read don't let temps get higher than 100 degrees and don't let your cheese sweat. The last time I did cheese I also did some peeled hard boiled eggs. I highly suggest giving that a try. I also smoked some kosher salt and whole black peppercorns but I didn't try them I sent them to my Dad. The last time I talked to him he didn't try them yet so I don't know how they turned out.
 
Ryan P.K. said:
Ok, I need to know how many lit charcoal to do smoke cheese in -14.

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Ryan I have done cheese successfully on my offset. I waited until the end of a long smoking session (smorgasQ with butts, brisket, chickens, moinks, etc.). I let the fire die down to almost nothing and added wood chips and a single chunk (I used hickory) to the remains. I placed the cheese on the lower grate right next to the exhaust stack (as far away from the fire as possible but directly in the smoke path) and let it go for about 1.5 hours. I smoked a couple of blocks of Sam's club cheddar and they came out great.

Regards,

John
 
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