This time of year, a month before the holidays, the smoking and bbq'ing subreddits get full of pics of us cold smoking cheeses. It's a pretty simple process and we all do it pretty much the same, just using different equipment. I thought the cheese sub might enjoy seeing one of my batches with 5lbs of cheddar, 5lbs of Monterey Jack, and 5lbs of pepper Jack.
Edit to add:
That's a Weber Summit Kamado and there's a smoke tube at the bottom filled with a mix of oak wood pellets and cherry wood chips to give it smoke (the chips) but without going out (the pellets). You let that flame for a few minutes and blow it out then it will smolder for 4+ hours. Above that is the diffuser plate and sitting on the diffuser plate is a drip pan full of ice just to ensure that on this 50 degree day the cheese doesn't get hot.
After it smokes, I'll let it rest a bit then I'll put one of each type into a bag, vacuum seal it, then refrigerate it to rest. I typically smoke for three hours then rest for three weeks. I'm a little late this year and when I give them out at Christmas I'll tell them not to open until next year 🙂
by Linden_Arden
18 Comments
Looks like heaven
Yum!! What do you use to smoke it?
how do you maintain low temperature? And at what temp?
Never knew this was possible. Very cool.
https://preview.redd.it/otv3jj64126g1.jpeg?width=220&format=pjpg&auto=webp&s=0c3d099f72586cd36cc27b0c86998e4d6c7b5dd3
👍 did my run about a month ago. Gotta let it chill out a bit before final packaging.
We cut similar sizes which is a breath of fresh air as I barely know what I’m doing in a cold smoke, I do mine in a komado joe.
Op, please leave a finished pic if you don’t mind? I have always wanted to try this and I’m so curious to see how it turns out!! 😃
Nice!
That’s awesome, thank you for sharing! Now I want to buy a grill (we have a gas grill but I don’t see how that would work).
Oh bizarre I did not know this was a thing
What brand of cheese do you use?
It’s 10° out. I wonder if I could cold smoke without worrying about the ice. Might need to run it a touch hotter even.
Right on! Some good looking color on those blocks . I’ve been doing a few runs myself. My method is a little different. I rigged up a mailbox mod to connect with my MES 30 (Masterbuilt Electric Smoker 30 inch) with an Amazen tray that uses either pellets or dust. Pretty nifty. Have you tried muenster yet? I highly recommend…it gives off havarti vibes.
We have a smoker and I plan on using it for various cheeses like mozzarella, gouda, provolone, cheddar and string cheese. This looks yummy. Got any tips?
I would start doing this a year in advance so that they can enjoy your gift immediately upon being received, instead of people receiving a gift and being told they cannot enjoy it for a year.
Smokin’!
Only tried this once and the result tasted like eating cigarette ash. It was way too ashy. Not sure why. Will have to give it another go.
I thought this was in r/grilledcheese for a moment