Best use?
- Thread starter Dakotazin
- Start date
Chili Head
New member
I used mine today to smoke some cheese.
If you like a lot of smoke you can use it in your pellet grill too.
If you like a lot of smoke you can use it in your pellet grill too.
alecksjaycubs
New member
I'd live to try that CH and the weather is perfect for it right now. How long do you keep em in the smoke? I've read everything from 20 minutes to over an hour. Do you age the cheese at all or use it fresh? I'd be doing cheddar and my wife would live it if I got some string cheese in there!
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TentHunter
Moderator
First, it's best to let cheese sit out on some wire racks for an hour or so to develop a thin rind before smoking it. It's not absolutely necessary, but it helps control smoke absorption and sweating.
I like to cut the cheese into 1/2 lb blocks.
As far as how long to smoke, that depends on pit temp. The cooler the pit temp - the longer it will take to smoke. The best tool to use is your nose. Take a piece out and away from the smoke and smell it. If it smells smoky enough then take it off, if not leave it on.
You can eat it right away if you like, but most folks vac seal or wrap it and let the smoke permeate throughout and mellow for a few weeks.
There is no right or wrong when it comes to cheese smoking with one exception: Do NOT let your pit temp get above 90° or the cheese will start to sweat oil. If that happens the oils will dissolve smoke particulates and take on a bitter creosote flavor, and if too much oils sweats out the cheese can crystallize and take on a grainy texture.
Apple wood & hickory are my favorites for smoking cheese.
Chili Head
New member
This batch I let smoke for two hours using BBQ delight oak pellets. I vac sealed the blocks and ill let them mellow in the fridge for a few months.
Right now they're to smokey to eat for my taste.
Right now they're to smokey to eat for my taste.
Tatonka3A2
New member
One thing we have noticed with cheese is that the harder cheese can take more smoke than the soft cheese. For example a sharp cheddar can take 2 hours of smoke and be fine, but 2 hours of smoke with a mozzarella is too strong for us. Again, all a personal preference but that is what we have noticed.
TrickyDick
New member
Makes sense.
Anyone try smoked blue cheese? wondering how that might stand up to some cherry wood smoke.... then schmeared onto a steak...
TD
Anyone try smoked blue cheese? wondering how that might stand up to some cherry wood smoke.... then schmeared onto a steak...
TD
Tatonka3A2
New member
I haven't but that sounds great!!! I will be finding some blue cheese to smoke....
Just had a great thought... smoking hi temp cheese for sausage first and then adding it to your sausage!!
KristenBPS
New member
YUMMM, I think it may finally be cool enough for me to attempt to smoke cheese.
TentHunter
Moderator
Yes, I smoke blue cheese and it's delicious! I love it crumbled on a salad, or in some homemade blue cheese dressing. YUM! My favorite is Gorgonzola with Applewood smoke.
