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Results 1 to 9 of 9
  1. #1
    Join Date
    Jul 2009
    Location
    Wausau Wi
    Posts
    477

    Default Cold Smoked Cheese

    This is my first attempt @ smokin cheese. Here's what I did.
    Took a strainer & pushed up the center making it like a bunt cake pan. Layered GMG pellets around the edges & lit with charcoal lighter fluid, let burn for a while & blew it out.
    Was about 40 degrees when I started & 51 when I ended 5 hrs later. I monitered the interior temp with mt AW131. It never got above 72 degrees.



    Smokin

    After about 4 hrs

    Notice that even though their is no air circulateing in the grill the pellets still burn around the circle.

    The cheese was still cool to touch as I took it off. I think 5 hrs is a bit much but this was my first attempt. The cheese has a definate smoke flavor!
    Lou
    I want what your Smoking!!
    GMG Jim Bowie
    Have Traeger will Travel
    1 Yellow Thremapen

  2. #2
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Looks cool...just not too sure about the lighter fluid....did you notice any taste?
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  3. #3
    Join Date
    Jan 2010
    Location
    Buford Ga
    Posts
    2,731

    Default

    It all sounds good except for the lighter fluid .
    LOve to grill and eat .
    The balck oval primos x tr lrg
    Steve

    4% of something that tastes like nothing is probably not needed.

  4. #4
    Join Date
    Jul 2009
    Location
    Wausau Wi
    Posts
    477

    Default

    First of all I just did the tip with lighter fluid. Burned it off before I blew it out.
    Second, this was a HUGE failure as a first attempt. WAY to much smoke flavor. Next time I try this I may not slice it & maybe only smoke an hr or two at the most
    Lou
    I want what your Smoking!!
    GMG Jim Bowie
    Have Traeger will Travel
    1 Yellow Thremapen

  5. #5
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    I'd make a nice grilled failure sammich then...
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  6. #6
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Lou,
    If you learned something about your cooker and what you like I would hardly call it a failure.

    Maybe you can melt it on some Sammie's or omelette's or put it on salad.Get creative about what you could use that cheese for!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  7. #7
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    You had a learning experience right there. You'll have much better results next time buster. No failure there.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  8. #8
    Join Date
    Jan 2009
    Location
    Rogers, Ar.
    Posts
    1,172

    Default

    you know you can melt into about 2lb more and it will still taste very smokie, ask me how I know.
    Oscar

    3 UDS, Treager pellet pooper

  9. #9
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    What flavor of pellets did you use?

    I wouldn't think that 5 hours would be too much if you left the cheese in blocks.

    Perhaps some alder , cherry, or apple pellets would be better?

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