Smoking Cheese

rewagner

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Smoked some cheese for the first time...looks like it came out good? Just have to wait for the resting time
smoking cheese in smoker.jpg
smoked cheese resting.jpg
 

ANT0407

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Yeah, it's all over YouTube. I'm going to give it a try soon. It doesn't melt, and is meant to be served warm.
 
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rewagner

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Didn't actually turn on my smoker...just used my smoke tube with some hickory pellets in it. Put the tube on the bottom shelf and cheese on the 2nd to top-shelf on a cooling rack with a pan with ice under it (in SoCal so it gets warm quick here) and let it go for 2 hours...then flipped the cheese and gave it another hour then vacuum sealed. DO NOT try to eat any once it comes out of the smoker. My son did and he said he felt like he sucked in all the smoke from the smoker. Let it sit for a week or two. Since the sun was hitting the glass on the upper cabinet I put a towel over the doors to keep it cooler inside. The heat range was about 90 for the first two hours but start climbing a little over 100 during the last hour, which is why I pulled it after three. Will be trying another flavor, besides hickory next round. As ANT0407 said, there is a number of videos out there on the internet. That is where I got mine.
 
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rewagner

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Ever hear of smoked cream cheese? My wife said she found a recipe for this but I don’t know it seems like an awful soft cheese just try smoking.
Think if you did in during the winter when you can keep the temperature low it would be doable? I'm going to try.
 

ANT0407

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Didn't actually turn on my smoker...just used my smoke tube with some hickory pellets in it. Put the tube on the bottom shelf and cheese on the 2nd to top-shelf on a cooling rack with a pan with ice under it (in SoCal so it gets warm quick here) and let it go for 2 hours...then flipped the cheese and gave it another hour then vacuum sealed. DO NOT try to eat any once it comes out of the smoker. My son did and he said he felt like he sucked in all the smoke from the smoker. Let it sit for a week or two. Since the sun was hitting the glass on the upper cabinet I put a towel over the doors to keep it cooler inside. The heat range was about 90 for the first two hours but start climbing a little over 100 during the last hour, which is why I pulled it after three. Will be trying another flavor, besides hickory next round. As ANT0407 said, there is a number of videos out there on the internet. That is where I got mine.
I hope there wasn't any confusion, when I said there were alot of videos on YouTube and is meant to be eaten warm, I was talking about smoked cream cheese(in response to Steve in pa). I hope you son didn't try regular cheese right off the smoker because of what I wrote.
 
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rewagner

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I hope there wasn't any confusion, when I said there were alot of videos on YouTube and is meant to be eaten warm, I was talking about smoked cream cheese(in response to Steve in pa). I hope you son didn't try regular cheese right off the smoker because of what I wrote.
No...not at all :)...I told him the cheese would be too strong, but he had to find out for himself.
 

Steve In Pa

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Hey guys, in this case we followed a recipe my wife found. For smoking the creamed cheese it called for temps between 225 and 250 for 2-3 hours, putting the cheese on an oven safe plate. I went with 225 since I had a brisket already in.
Anyway, the cheese did melt slightly but no big deal.
Took it out after three hours and it sat while the brisket rested.
We ate some with the meal, while still warm. It was so good we had to make ourselves quit taking slices or we'd have eaten the whole thing.
The texture firmed up during the process, still creamy but firmer, approaching a cheesecake consistency.
 
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