Smoked Cheese and Turkey Breast

[James Lake]

I took advantage of the cool fall weather to smoke some cheese and thought what the heck why not do a turkey breast for some sammies

My setup is three briqs

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Apple wood was used

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This produced a cold smoke for about two hours

Cheese is pepper jack and white cheddar

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After two hours of being on the kettle, maybe I should have flip the cheese at this point?

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Smoke source after two hours

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I added 3 more hot briqs and some more wood to go another 2 hours, so a total of 4 hours on the smoke

Cheese after 4 hours...

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Currently vacuum packed and sitting in the fridge for two weeks, you pros out there let me know if I've done something wrong.

Time to get Tom on the kettle


Just added a little salt and let him dry in the fridge for a couple of hours

On the kettle with hickory wood

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It was on for a little under two hours

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And sliced....very moist and tasty, some of this hit the freezer

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Thank you all for looking and keep posting your amazing cooks.

 

[Enrico Brandizzi]

Those smoked cubes of cheese look delicious. Complimenti. Exellent the turkey breast too.

 

[Wolgast]

Killer pics of some awesome eats!

 

[Teddy J.]

I'm not much a cheese guy, but that looks great. The vent setting in the first pic, is that how you had it for the cook? Turkey looks absolutely delicious.

 

[Cliff Bartlett]

Very nice, Jim. Love both the cheese and turkey.

 

[Rich Dahl]

Both look wonderful, nicely done!

 

[Bill Schultz]

Perfect Turk Jim, love it. Never did the cheese but going to have to now

 

[ChuckO]

Out of the Park, James. You hit that one out of the park!

 

[James Lake]

I'm not much a cheese guy, but that looks great. The vent setting in the first pic, is that how you had it for the cook? Turkey looks absolutely delicious.

Yes....bottom vents were almost closed during the 4 hours.

 

[James Lake]

Out of the Park, James. You hit that one out of the park!

I didn't hit it as hard as Ishikawa did.

 

[Tim McCann]

Looks great!

 

[Barb D]

WOW! That sure is some yummy eatsand great pics.

 

[Jose Suro]

Man! Just excellent!! the pictures are wonderful and the cooks looks sooo good. Congrats on a super smoke day!

 

[russ olin]

Not a cheese guy either but yours sure does look good. Great color on that bird too.

 

[John Solak]

I really like smoked cheese, your looks great!!! I do think you let the fire get a little too hot, cheese starts to sweat I believe around 85*. To lower temps I have added a pan of ice, just don't let the condensation drip on your coals. I have also laid wet towels on the dome too. Not sure if that worked or not I just did it as a precaution.

 

[Robert T]

James you did a great job on the cheese and turkey. I have only smoked cheese once and that on a little chief smoker a few years ago. Yours looks much better than mine turned out. The turkey is killer!

 

[Tony R]

Nice work.

 

[Dustin Dorsey]

I've smoke cheese in my offset in the winter but never on the WSM. I may have to try that. Both cooks look awesome!

 

[JimK]

Awesome! Let us know how that cheese is when it comes back from its nap.

 

[Jason Noble]

Great color on that turkey. Cheese is always a fall/winter favorite.