Smoked some cheese to test the a-maze-n tube smoker

[Chili Head]

I used bbq delight apple pellets for this and i filled the tube half full for two hours of smoke. Two blocks of habanero cheddar on a rack over a pan of ice. I wanted to keep things as cool as possible since its 90 degrees and in direct sunlight. You can see the smoke exiting out the vents at a steady rate.

Look at that color! The cheese took on a lot of smoke! I'll vac seal it after it rests 30 minutes.

 

[RickB]

At that temp were you getting alot of sweat off the cheese?

 

[Chili Head]

It did sweat some oil but I didn't notice any condensation of water on it.

 

[CarterQ]

Looks like it came out good, how long will it sit in the vac bag?

 

[RickB]

It did sweat some oil but I didn't notice any condensation of water on it.

I thought that might be the case when i saw the marbleing on the cheese. Me thinks you will get better results at 60 or below. If the fat is coming out of the cheese it will have a tendency to make it a little dry. It also creates a barrier to the smoke. Wait till fall smoke a bunch and vacume pak. Good luck.

 

[PaulyT]

Looks great! I'm gonna have to try this whole cheese smoking thing...

 

[TentHunter]

It looks like it took on a really nice color.


With the sweating, hopefully it turns out OK. Sweating & loosing too much oil can cause the cheese to take on a crumbly, grainy texture after it sits.

If you think that's the case, then you may want to consider eating it sooner rather than let it sit for weeks.


Like RickB mentioned, I'm waiting for cooler weather or at least a cool evening in the 60°'s before trying my Tube Smoker on some cheese. Don't ask me how I know this

Cliff

 

[Chili Head]

I'm going to let it set for 6 weeks before I try it. I usually do mine in the fall and winter but I had these two blocks screaming " smoke me! " .