What Pellets for Smoking Cheese?

roburado

roburado

New member
So, we smoked a bit of some nondescript white cheddar in the cold smoking box of the 2-Star with BBQer's Delight Hickory. It was okay. Maybe, we left it in a little too long; I think it was about 45 minutes. Maybe, the grill needs cleaning. I don't know. The smoked cheese tasted a bit too much like...well...black carbon. Not much other flavor was apparent--just a little. Who knows? I was wondering if it was the combination of hickory and that cheddar.

Anyway, anyone try various combinations of cheeses and woods? What worked well for you?
 
smoker pete

smoker pete

New member
When using my MAK 2 Star for cheese I let her smoke for 45+ minutes. With my Bradley Smoker I smoke the cheese for up to 2 hours. Either way, the key is to keep the temp in the 70-80º range if possible. One way to do it is to put a tray full of ice on the bottom of the smoking box. I prefer to use Apple when smoking cheese but have used Hickory and it works out great.

The reason it tasted like charcoal is that I have found you must let the cheese rest for about an hour, vacuum seal the cheese, and I like to store it in the fridge a minimum of 4 to 6 weeks before I take my first bite. Otherwise it will taste like an ashtray!!

Here's a posting of some cheese in my MAK 2 http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/who-cut-cheese-1876/ Smoked Cheese is addictive ...
 
ACW3

ACW3

New member
What Pete said, X 2. I use apple most of the time, but have found that any of the fruit woods are really good, too.

Art
 
squirtthecat

squirtthecat

New member
Yep, Pete has your back on this one. Some let it rest (vacuum sealed) for 2 weeks before cutting into it. 2 months is more like it for me.
 
TentHunter

TentHunter

Moderator
roburado said:
Next time, I won't be so eager to stuff my face!
Click to expand...

No doubt, the 4-6 week waiting period Pete recommended gives a really nice smooth, mellow smoke flavor. I don't worry so much about it. I like keeping a little bit back to eat right away. It has more of a robust campfire smell and taste that's concentrated on the outside layer of the cheese. Then, as it ages I'll break open a pack now and then to enjoy the subtle differences as the smoke permeates deeper into the cheese and mellows.



A few other things that can affect the taste:

1) This one should be obvious, but was the main chamber in your MAK clean or was it burning oils and such from previous cooks?

2) BEFORE smoking it, let the cheese sit uncovered on some wire racks for at least an hour to allow a slight crust to form. This creates a barrier to keep the smoke from penetrating too quickly and helps keep oils in.



smoker pete said:
...the key is to keep the temp in the 70-80º range if possible.
Click to expand...

Agreed, this is very important! I shoot for similar range and try not to let it get above 85°, which leads to a third possibility:

3) Did the smoking chamber temp get above 90°?

Above 90° is OK if your quick smoking cheese as a warm gooey snack that will be eaten right away (yummy), but not if you want to keep it for later use.

At 90° the cheese starts to sweat and exude oil which can take on a charcoal or kerosene-like taste (yuck). If this happens open the lid to cool the chamber down and gently dab the oil off with some paper towels. Return the cheese and continue.

Temp below 70° will be fine, but will take longer.


The best tool you have for gauging how much smoke to apply and for how long is right on the end of your face... Your nose! Remember part of your sense of taste comes from what you smell.

Start out by smoking your cheese for 30 - 45 minutes then check it. Carefully pick up a piece and take it up wind, away from your smoker, and smell it. If it doesn't have enough smoke smell for you, then it won't have enough smoke taste. Put it back on and repeat this every 15 minutes or so until it has a smell that you like.


As far as wood flavor: I like Hickory for its bacony sort of flavor. Sugar Maple is a very nice light sweet flavor. But like Pete my favorite wood for cheese is definitely Apple.

Another little trick is try coating some of your cheese with paprika. It compliments cheddars and gouda very well and looks nice too!

Here was the last batch of cheese I smoked:
SMKCHZ02.JPG




Sorry for the long post. Good luck in your cheese smoking. It quickly becomes a journey on its own.
 
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ExhaustedSpark

New member
You must keep the temp down. If it heat 90* panick.
I do not understand the comments about tasteing like ash or charcoal or what ever. I have smoked cheese for years and it is great rite out of the smoker.
If you notice the cheese is sweating hard the temp is to high.
Make a pellet burner using a bagguite pan it work great and keeps the heat down.
Karl
 
E

ExhaustedSpark

New member
I use quite a mix. I have used Alder and i have used apple and just recently i used the BBQ Delight (Whiskey) pellet. That was the strongest flavor after 1 1/2 hr of smoken. Sharp chedder (White) It tasted great.
Love the smoked Cheese.
I am non Cig. Smoker.
Karl
 
scooter

scooter

Moderator
I use BD hickory and smoke cheddar for 2 hours then put in the fridge to cool back down then consume immediately. Sometimes I'll just eat it right out of the warming tray especially ooey gooey brie (brie takes less time to smoke). I've never experienced any carbon taste or other off taste. Always comes out great. I've noticed that different cheeses absorb smoke at different rates though. Cheddar seems to be more of a smoke sponge than most other cheeses.
 
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