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Smoked some cheese this weekend

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Post Thu May 16, 2013 5:41 am
tbk420 well done
well done

Posts: 721
Location: Western Pa.
Since the summer patio season is upon us, I thought it would be a good idea to stock up on some smoked cheese:

Swiss, Havarti with dill, Sharp Cheddar, and pepper jack ready to go:

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Cold smoker filled with plum wood sawdust:

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Seven hours later, all vacuum sealed and ready for appetizers!

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Post Thu May 16, 2013 6:13 am
beercuer User avatar
well done
well done

Posts: 2269
Location: Southern Californy
Excellent! I'll bring the wine and crackers, Tbk! :D
Got beer???

Post Thu May 16, 2013 9:49 am
tbk420 well done
well done

Posts: 721
Location: Western Pa.
beercuer wrote:
Excellent! I'll bring the wine and crackers, Tbk! :D


Now you're talkin'! 8)

Post Thu May 16, 2013 10:00 am
QJuju well done
well done

Posts: 1916
Location: Louisville, Kentucky

Looks delicious... never tried it, but I have always been fascinated by cold smoking. How long have you had the rig from Pro-Q?
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Post Thu May 16, 2013 11:02 am
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5795
Location: Central Alberta, Canada
tbk420 wrote:
Since the summer patio season is upon us, I thought it would be a good idea to stock up on some smoked cheese:


Who can argue with that logic?

tbk420 wrote:
beercuer wrote:
Excellent! I'll bring the wine and crackers, Tbk! :D


Now you're talkin'! 8)


And I've got the smoked salmon and other spreads... :D
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Thu May 16, 2013 11:36 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7325
Location: Stoughton, WI
So did you do any sampling for quality control purposes? :wink:

Post Thu May 16, 2013 2:52 pm
tbk420 well done
well done

Posts: 721
Location: Western Pa.
QJuju wrote:
Looks delicious... never tried it, but I have always been fascinated by cold smoking. How long have you had the rig from Pro-Q?


I've had it for a couple years, and love it.

ScreamingChicken wrote:
So did you do any sampling for quality control purposes? :wink:


I was tempted, but I find that it needs to "mellow" for about a week for best flavor.

I've got to say, though, that it makes the BEST macaroni and cheese. :wink:

Post Thu May 16, 2013 5:39 pm
sroach well done
well done

Posts: 1153
Location: Warrington, PA
Thats going to be a nice patio cheese fest..

TBK, is the cold smoker a separate smoker?
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Post Sat May 18, 2013 4:56 am
tbk420 well done
well done

Posts: 721
Location: Western Pa.
Sroach - it's that small square item in the picture above. That picture was taken as it was on the bottom grate of my Weber kettle, and the cheese was placed on the grill grid above it.

It was extremely windy, so I kept the bottom vents closed, and cracked the lid vents. I usually allow for a little more airflow.

Post Sat May 18, 2013 10:22 am
Steven Grilling Guru
Grilling Guru

Posts: 266

Nice work, TBK. Simple. Elegant. And unbelievably hunger inducing. I'm thinking smoked havarti quesadilla, smoked cheddar omelette, and smoked pepperjack queso fundido.

Post Sat May 18, 2013 1:03 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5795
Location: Central Alberta, Canada
And I'm thinking that I might have just found a use for my old "Texas" brand vertical water smoker again. It's an ECB type (el-cheapo Brinkman, for those who are unfamiliar with the term). I tripped over it in the workshop this morning and now I think I'll try the cold smoke generator in it.

I really have to buy a real CSG, though. Mine is cribbed together from tin cans and hardware cloth and it works, but it looks awful. :D
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.


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