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Jarhead
03-30-2012, 03:29 AM
My local grocery store had cheese on sale for $2.18/lb last week. So I loaded up with an assortment of 10 pounds.
This is a first for me, so be gentle. I've read to smoke anywhere from 2 hours to 10 hours.
So I took a chance on 3 hours in the smoke. We will see how it tastes this weekend.
The load
http://i919.photobucket.com/albums/ad35/eagles3948/Cheese/Mix%20of%2010%20lb%20032712/Cheese1Small.jpg
Fire in the hole with a covered #10 can
http://i919.photobucket.com/albums/ad35/eagles3948/Cheese/Mix%20of%2010%20lb%20032712/Cheese4Small.jpg
Now that is some serious smoke. I'm not used to that.
http://i919.photobucket.com/albums/ad35/eagles3948/Cheese/Mix%20of%2010%20lb%20032712/Cheese5Small.jpg
Temp is lookin' good
http://i919.photobucket.com/albums/ad35/eagles3948/Cheese/Mix%20of%2010%20lb%20032712/Cheese3TempSmall.jpg
Thin Blue?
http://i919.photobucket.com/albums/ad35/eagles3948/Cheese/Mix%20of%2010%20lb%20032712/Cheese6Small.jpg
Taste test tomorrow.
If it's not smoky enough, I may have to go with another round of smoke. Anybody ever do that before?
Thanks for lookin'

BigAL
03-30-2012, 06:33 AM
Need any help with the taste test?:msn-wink: Can't wait to hear how it came out!

Jarhead
03-30-2012, 08:27 AM
Thanks Big Al.
Sure, come on over. Got that 17# of smoked sausage, crackers, cheese and cold beer to wash it all down with.

SmokyOkie
03-30-2012, 10:20 AM
How are you producing the smoke? I mean, I see the can with foil over it, but what is in the can and how are you keeping it lit?

Double smoking will not hurt a thing. Most likely though, you will have more than enough smoke in 3 hours.

I have found that the lighter the smoke and the longer the time, the better the result.

Also, vac pac the cheese after you smoke it before you declare it to not have enough. Let it sit that way for a week or two before you judge it.

Jarhead
03-30-2012, 11:07 AM
Smoky,

There are 3 fully lit (ashed over) briquettes in the can and 2 chunks of wild cherry.

I light the briquettes in a charcoal chimney and load them as needed. About every hour. Then just one or two at a time after the initial heat up. I only added one more chunk during the 3 hours.

Vac Packed after they cooled to room temp.
They have been in the fridge 4 days now. Gonna open one on Sunday and see.

SmokyOkie
03-30-2012, 01:45 PM
Be sure to let us know.

Jarhead
03-30-2012, 02:01 PM
Be sure to let us know.

:thumbs up:

Jarhead
04-07-2012, 11:03 AM
The Grand Finale.
Sliced em up with my little handy dandy, yard sale, $2, POS Rival Slicer with Mods.
Ahhh, that smell when you open the bag is beyond words.
Not much of a Smoke Ring.
That must be common. This is my first round with cheese.
OMG, the flavor of each variety is out of this world. If you have never tried smoking cheese, do so.
"So, shut up and show me the cheese!"
"OK"

Pepper Jack

http://i919.photobucket.com/albums/ad35/eagles3948/Cheese/Mix%20of%2010%20lb%20032712/PepperJacksliced.jpg

Colby Jack

http://i919.photobucket.com/albums/ad35/eagles3948/Cheese/Mix%20of%2010%20lb%20032712/ColbyJacksliced.jpg

Aged Cheddar

http://i919.photobucket.com/albums/ad35/eagles3948/Cheese/Mix%20of%2010%20lb%20032712/AgedCheddarsliced.jpg

Mozzarella

Didn't slice, gonna save and shred that for pizzas.
Thanks for lookin'. I do hope y'all will try this. Ya won't be sorry.

SmokyOkie
04-07-2012, 03:54 PM
:thumbs up::thumbs up::thumbs up::thumbs up:

Jarhead
04-07-2012, 03:56 PM
Thank ya Okie. Good stuff.

tomshoots
04-07-2012, 08:42 PM
:thumbs up::thumbs up::thumbs up:

Love da smoked cheese!!:Drool2::Drool2:

Jarhead
04-08-2012, 05:03 AM
Thank ya Tom.
Beats that store bought injected stuff all to pieces.

Slim Jim
04-08-2012, 08:41 AM
So, why didn't I think about putting a can like that in my UDS to smoke cheese? :smack: Sometimes I'm such an idiot. I've been wanting to try smoking cheese, but I knew I couldn't keep my UDS that cool.

Thanks for the idea!

Jarhead
04-08-2012, 11:22 AM
You're welcome Jim. Might be a bit more work for you, but well worth it.
Got cheese yet?:roflmaoha0:

PigCicles
04-08-2012, 06:59 PM
I love the flavor of properly smoked cheese. It's been a while since I've smoked any, but I'm due. Thanks for bringing yours to the table.

I kept an old gas grill and modified it with an electric hot plate. I use the smoker box from my gasser smoker and set the cheese to the opposite side to keep it away from any heat. Works great.

I'll be right over to dip into the cheese n beer stash .. I'll bring the crackers :msn-wink:

Jarhead
04-08-2012, 07:10 PM
C'mon PigCicles. I got ham too.
If we eat all that cheese, don't forget the EX-LAX

PigCicles
04-08-2012, 07:18 PM
:roflmaoha0: :roflmaoha0: I'll just set you up an appointment at the VA for a good old fashioned colonic .... ewwww now there's a picture to make you wanna burn your eyes out

Jarhead
04-08-2012, 07:23 PM
I think I'll pass on that. Just had one of them bad boys.:wo:

PigCicles
04-08-2012, 07:32 PM
Now you just took every last bit of funny right outta that ... TMI

oaksmoke
04-08-2012, 07:39 PM
Nice work there Jarhead!
I'll bring the beer and crackers.:thumbs up::thumbs up:

Jarhead
04-08-2012, 07:42 PM
Right on Oak Smoke. Thank you.
Pig Cicles, I'm speechless.:roflmaoha0: