Yall wanna know this turns out?

Can you send me some? I'll pay handsomely.

aggielostinETX said:

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superunknown said:

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Yall wanna know this turns out?

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Vacuum seal and don't eat for a month. You'll thank me later.

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I've heard of this method. What purpose does the sealing and waiting do?

Smoking methods? All I got is a pellet grill

I usually do this when it is cold out. Get a pellet tube. Put it away from the food on the far end of your grill. He looks to be using a pan of ice as well to control the temperature.

Pellet tube

Update: the cheese is amazing, very intense concen smoky flavor but not overwhelming. I used some in a batch of mac and cheese (about 1/3 smoked cheese to 2/3 not smoked) and it was a really good balance.

is there any way to do it in an oven?

No, because you can't let the cheese get above about 100. And you need to expose it to raw smoke.

aggielostinETX said:

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No, because you can't let the cheese get above about 100. And you need to expose it to raw smoke.

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You actually can. Just make one of these for a tray of quest and torch oak shavings for the smoke

MarathonAg12 said:

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aggielostinETX said:

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No, because you can't let the cheese get above about 100. And you need to expose it to raw smoke.

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You actually can. Just make one of these for a tray of quest and torch oak shavings for the smoke

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Your going to produce enough smoke for an hour plus in your inside oven to smoke cheese?

1. You'll smoke out your kitchen unless you want to leave your vent fan (better be a big one) running.
2. You'll be relighting it repeatedly.
3. That wont produce enough smoke.

aznaggiegirl07 said:

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is there any way to do it in an oven?

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You can do it with any grill or outside cooking device.

Order one of these, but put charcoal in to start it and pack it tight with pellets so it stays lit. Put in grill with cheese. Get air flow right to make sure your smoking and no fire.

Kaduf Pellet Smoker Tray 5" x 8" - 12 Hours of Billowing Smoke, Perfect for Hot and Cold Smoking Meat, Fish, Cheese with Wood Pellets Works in any Type of Grill or Smoker, Free eBook Smoking Recipes https://a.co/d/aCVm2OJ

aggielostinETX said:

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MarathonAg12 said:

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aggielostinETX said:

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No, because you can't let the cheese get above about 100. And you need to expose it to raw smoke.

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You actually can. Just make one of these for a tray of quest and torch oak shavings for the smoke

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Your going to produce enough smoke for an hour plus in your inside oven to smoke cheese?

1. You'll smoke out your kitchen unless you want to leave your vent fan (better be a big one) running.
2. You'll be relighting it repeatedly.
3. That wont produce enough smoke.

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It was a joke lol

Pellet smoker is basically and oven. So easy to use!

And use fruit wood such as apple. Smoke is less harsh, and agree on the vac seal and rest.

Depending on your type of smoker there's also thr mailbox mod to move the heat and smoke source. I've thought about doing this on a Teager by removing the smoke stack cap and running aluminum dryer vent tubing to a remote mailbox and putting the cheese in there.

You could probably do it in any contraption that would hold smoke but I wouldn't do it indoors without a ton of ventilation. The smoker tube I had easily produced 2-3 hours of smoke.

I always intend to buy the little pellet smoker every fall to try and do this in the winter but never end up doing it. Next season for sure.

I love the post oak cheddar at HEB and the smoked cheddar at buccees.

I have been smoking cheese for a while now - it absolutely improves the flavor IMO, especially for charcuterie boards or for adding a depth of flavor into meals that use cheese as an ingredient. Better to do it when it's cool out, but easy enough to do even when it's hot by adding a heat sink under the cheese and making sure to add ice about halfway through the smoke.

Wouldn't recommend it for everything you use cheese for though, but it definitely is a great item to have handy in the fridge. Awesome for queso, grilled cheese sandwiches, most mexican dishes that require cheese as either a main ingredient or topping, etc.

I use my egg, a smoking tube, some pellets mixed with wood chips. Set the deflector plate in the egg like you'd smoke anything, place a bowl of ice on the deflector plate and the cheese on the grate. The smoking tube lasts for about 3 hours, which is pretty much the perfect amount of time.

I cut blocks of cheese into thirds usually and make sure there is a little gap between everything to ensure good surface contact. Let the cheese sit in the kitchen for a while first to get to room temp - if you toss it on the grate cold it will sweat and that can mess with the uniformity and flavor. After its done, vacuum seal and let it mellow in the fridge for 3 weeks minimum, but i've found that 6 produces a very smooth flavor that doesn't have any hint of bitterness at all.

Haven't found a cheese yet that doesn't benefit from cold smoking. Mozzarella is my favorite for just snacking on. Swiss and gouda are phenomenal smoked, as is Monterrey Jack and colby jack. Smoked cream cheese is a hit as well, especially seasoned as a dip.

6 weeks total?!

Moral High Horse said:

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6 weeks total?!

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Yes. Vacuum seal and put in the back of the fridge, you want the mellowing time. It makes a difference.

Thinking of taking the smoked mozzarella and doing a pulled pork pizza tomorrow. Maybe pepperoni rolls. Maybe both once I see how much pulled pork is left.

Brisket and serrano pizza is one of mine and my brother in laws favorites. Going to use smoked mozzarella next time around.

Pre made crust. Oh well.

It was very good. Yes I added 2 kinds of bbq sauce because I like the flavor combo. There's a bbq joint here (I don't live in Texas) that had pulled pork nachos with a "regular" bbq sauce and a white sauce and I'd been making my own version of that and decided it'd go good on a pizza. It was pretty outstanding. I just smoked 2 more pork shoulders today so I'm well stocked should I want to do this again.

schmellba99 said:

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Moral High Horse said:

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6 weeks total?!

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Yes. Vacuum seal and put in the back of the fridge, you want the mellowing time. It makes a difference.

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The smoke will inhibit molding, I assume?