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    #16
    Originally posted by Chance Love View Post
    Never even thought about doing this on the Rectec!
    Chance I should have been clearer on that. The recteq acts only as a smoke box. I use only the smoke tube for smoke. After 4 hours the cheese was not even warm to the touch with the cool temps we have now. I have done it in the summer and it still comes out good.

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      #17
      Originally posted by Flex View Post
      So you just use the pellet tube and leave the grill off?

      Been thinking about doing this for a while. Probably order one of those tubes and give it a go.

      Can you put in ziplocs to set in fridge and mellow? Or what are y'all doing with it?
      Spot on...only the smoke tube for smoke. I bought mine on Amazon they are super cheap.

      I use vacuum seal but from what I have read online ziplocks work just fine as well.

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        #18
        taste is awesome!

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          #19
          Do you flip it halfway through?

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            #20
            Originally posted by mikeyb_23 View Post
            Do you flip it halfway through?
            I do but only because I have it on butcher paper. If you set it directly on the grill I don't think you would need to.

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              #21
              Well since I am in lockdown from the COVID, I might as well smoke some cheese! Amazon delivery tomorrow and H‑E‑B pickup for the cheese as well!

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                #22
                You don't eat it right off the smoke cause of the make of cheese?

                I did this creame cheese Saturday and we ate it right off the smoker.

                Sent from my SM-G970U using Tapatalk

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                  #23
                  Originally posted by Quackerbox View Post
                  You don't eat it right off the smoke cause of the make of cheese?

                  I did this creame cheese Saturday and we ate it right off the smoker.

                  Sent from my SM-G970U using Tapatalk
                  You don't eat dense cheese right away because the smoke needs to blossom. Most take it from the smoke then vacuum seal it for a couple days before eating it.

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                    #24
                    I actually like the full smoke flavor right out of the smoker. The cheese cures better if you let it sit. We smoke, rest for a week in fridge, then vac seal and freeze. Have some that sat frozen for 2 years and no negative impact. Try some Gouda and some Swiss in addition to Motz and Cheddar. Harder cheeses don’t absorb the flavor as well.

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                      #25
                      Smoked Cheese

                      Tilamook makes some big blocks that smoke well.

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                        #26
                        I have a vertical smoker and just add a pan to divert any heat from the smoke cube.

                        My photo is salmon, but i do cheese the same way.



                        Sent from my SM-G970U using Tapatalk

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                          #27
                          I add ice in the smoker box to cold smoke cheese and salmon.


                          Sent from my iPhone using Tapatalk

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                            #28
                            sprinkle some course pepper on it.

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                              #29
                              Love some smoked Gouda...

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                                #30
                                I'm smoking some right now. Do you vacuum pack right after smoking and leave in fridge?

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