Grillin' and Chillin'

[tcdawg]

Smoking cheddar and gouda today:



- Torg

How did this cheese come out?

Was it what you call "cold" smoked?  I have never tried it

[clark123456]

Smoking cheddar and gouda today:



- Torg

How did this cheese come out?

Was it what you call "cold" smoked?  I have never tried it

it smells strong, so hopefully it is awesome.  An "expert" stated it should be left to mellow for one to three weeks, but for tonight I'm just leaving it in a Ziploc bag, slightly open.  I may eat some tomorrow, and vacuum seal the rest in small portions.

Yep, cold smoked with Apple wood chips.  Even with the coolness of today I had to add a tray of ice.

This FAQ seems pretty solid:  http://www.smokingmeatforums.com/t/123130/mr-ts-smoked-cheese-from-go-to-show-w-q-view

- Torg

[Raisinhead]

I've heard that I can connect eggs with a pipe to do smoked cheese. I'm interested in hearing more about it and doing some research eventually.

[clark123456]

The smoked Mac and cheese was just, good.  The layer of cheeses on top got some smoke, but the rest was just Mac and cheese.   I won't be doing that again, but maybe for oven based I would use smoked cheese in it.

- Torg

[clark123456]

I've heard that I can connect eggs with a pipe to do smoked cheese. I'm interested in hearing more about it and doing some research eventually.

my smoker has an attachment to generate the smoke without adding too much heat.

 There are plenty of forum posts of people who made their own smoke chamber and connect the regular smoker to the smoke chamber with ducting.

- Torg

[Raisinhead]

The smoked Mac and cheese was just, good.  The layer of cheeses on top got some smoke, but the rest was just Mac and cheese.   I won't be doing that again, but maybe for oven based I would use smoked cheese in it.

- Torg

I was hoping you'd be more excited about the smoked Mac and cheese. Dang.

[clark123456]

The smoked Mac and cheese was just, good.  The layer of cheeses on top got some smoke, but the rest was just Mac and cheese.   I won't be doing that again, but maybe for oven based I would use smoked cheese in it.

- Torg

I was hoping you'd be more excited about the smoked Mac and cheese. Dang.

yep, me too...completely let down.

- Torg

[clark123456]

The smoked cheese...another let down.  The cheddar didn't take hardly any of the smoke...next time I'll get mild cheddar.  The gouda did much better.  I hope both age well, since the first tasting was way too soon, according to the experts on the interweb.

- Torg

[tcdawg]

The smoked cheese...another let down.  The cheddar didn't take hardly any of the smoke...next time I'll get mild cheddar.  The gouda did much better.  I hope both age well, since the first tasting was way too soon, according to the experts on the interweb.

- Torg

Bring some to Black Moose. I would love to try some

[clark123456]

The smoked cheese...another let down.  The cheddar didn't take hardly any of the smoke...next time I'll get mild cheddar.  The gouda did much better.  I hope both age well, since the first tasting was way too soon, according to the experts on the interweb.

- Torg

Bring some to Black Moose. I would love to try some

copy, captain

- Torg

[DOUG]

http://www.ilovegrillingmeat.com/3-2-1-method-for-smoking-ribs-secrets/

[Raisinhead]

http://www.ilovegrillingmeat.com/3-2-1-method-for-smoking-ribs-secrets/

Good article. I usually do 321, nice nuggets of info to try out

Edit:  And now I am strongly craving ribs. Thanks