Anyone smoke cheese?

afterburnt

This Masterbuilt is supposed to do it but I haven't tried, probably a couple of years by now since I used it at all. Anyone got any pointers plus where to get cinder block hunks of cheese chreap like Smart and Final?

mhardy6647

so... no... but my farmer-neighbors do, and theirs is superb.

http://www.garfieldssmokehouse.com/gasmch.html

msg

How does the cheese not melt?

I've had some smoked ghost pepper cheese recently. Pretty delicious. And hot.

fish357

Yes, I cold smoke fatty meats and cheese.
Temperature regulation is key. I try to keep the temp in the smoker at 70, or less. For me, with an inexpensive and not well sealed unit, this means I only cold smoke when outside temps are low.
Assuming your smoker is electric, I would wonder if it will go low enough to do what you want without making cheese dip.
I find smokers with a side box do this kind of thing much more effectively than an all-in-one unit.
I love it, ask me anything, I’ll try to help.

jdjohn

"Anyone smoke cheese?"

I tried, but it clogged-up my bong. Now I'm waiting for the vape version.

tonyb

Ask Bud....he's smoked just about everything.

kevhed72

jdjohn wrote: »

"Anyone smoke cheese?"

I tried, but it clogged-up my bong. Now I'm waiting for the vape version.

Dry it out and snort it.

Mikey081057

I just cut it

DaveHo

Mikey081057 wrote: »

I just cut it

But then everyone looses their appetite.

jdjohn

kevhed72 wrote: »

jdjohn wrote: »

"Anyone smoke cheese?"

I tried, but it clogged-up my bong. Now I'm waiting for the vape version.

Dry it out and snort it.

Mikey081057 wrote: »

I just cut it

Do you mean, like..."step on it"? I remember that term from the 80's.
Wait...nevermind...I think we're on different pages

Mikey081057

And it could be dangerous

https://www.youtube.com/watch?v=ZaiHSgqAtu8

delkal

Look up the A-maze-N smoker. It is a small stainless maze that you fill with food grade wood pellets. After you light one end it will smolder and burn like a cigar for 8-10 hours and you can cold smoke anything. Since it burns so slow it will only heat up the container it is in 10-20 degrees so on a cool night you can even smoke butter.

I would try putting it in the bottom of your smoker but you could probably rig up a large cardboard box (outside use only and not near your house). The only tip I found is you need some kind of diffuser between the smoke stream and the food. If the food is in a direct line with the smoke it will taste like a cigar.

afterburnt

@delkal that looks pretty cool, it would probably work in an old fridge. My smoker is supposed to go as low as 70F so I need to wait cooler weather to try it out.

afterburnt

jdjohn wrote: »

kevhed72 wrote: »

jdjohn wrote: »

"Anyone smoke cheese?"

I tried, but it clogged-up my bong. Now I'm waiting for the vape version.

Dry it out and snort it.

Mikey081057 wrote: »

I just cut it

Do you mean, like..."step on it"? I remember that term from the 80's.
Wait...nevermind...I think we're on different pages

Cheese with baby laxative not a bad idea since it's so binding.

fish357

Currently dry aging.
Other picture is a friends setup in Phoenix. He cold smokes in that contraption when it’s 115f outside.

jdjohn

afterburnt wrote: »

Cheese with baby laxative not a bad idea since it's so binding.

You win...I got nuthin.

delkal

afterburnt wrote: »

@delkal that looks pretty cool, it would probably work in an old fridge. My smoker is supposed to go as low as 70F so I need to wait cooler weather to try it out.

Just make sure there is good air flow in your refrigerator. You can't use a closed container. When I cold smoke with the maze I put it in my smoker and keep the dampers 1/2 open. You want "fresh" smoke.

Smoking the traditional way with a fire at 70 sounds very optimistic. I just put the cold smoker at the bottom of my smoker and leave the coal pan (above it and upside down) to diffuse the smoke. The smoker will stay close to the outdoor temperature so you can smoke butter on a cool night. I did one batch of Lox in the winter where the contents stayed below refrigerator temps all night. What was nice about that was I just filled the maze with 6 hours worth of pellets and went to bed. We ate some for breakfast the next morning.

5-6 hours is usually all you need for a one pound block of cheese or salmon. Mozzarella is everyone's favorite.

Willow

tonyb wrote: »

Ask Bud....he's smoked just about everything.

He's the forum's version of Keith Richards.

mhardy6647

That looks -- to me, y'understand? -- like something that might get you a visit from some very businesslike federal agents if'n you had it in your backyard...

afterburnt

@delkal it's not fire it smokes binary https://smile.amazon.com/gp/aw/d/B00TJ1OZR0?psc=1&ref=ppx_pop_mob_b_asin_title

EndersShadow

Smoke it? No.... you eat it.....

dromunds

This thread reminds me of an old joke: Lady asks me if I smoke after sex. I said, "I don't know I never looked."

fish357

mhardy6647 wrote: »

That looks -- to me, y'understand? -- like something that might get you a visit from some very businesslike federal agents if'n you had it in your backyard...

It is in a backyard! He ain’t worried bout no dadblamed revuhnooers.

fish357

In action, stuffed full of pork belly:

audioluvr

That looks like a Star Wars robot exhaling after a bong hit.

mhardy6647

audioluvr wrote: »

That looks like a Star Wars robot exhaling after a bong hit.

Quote of the day right there, folks.

fish357

You guys aren’t right. Lol
@afterburnt
https://youtu.be/yY4sg4SHQRg

This guy is silly, but I like the technique.
Why didn’t I think of ice on a hot day??