dedmiston
Coast to Coast
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propchef wrote:Nice! What are you using for smoke? Hickory? Apple? Pecan?
For one of my demos, I smoke brown sugar and then use it to make BBQ sauce. We smoked chicken thighs last night. :-)
Thanks Chef. I'm not picky about the pellets. They kind of all taste the same to me. I buy my Traeger pellets at Home Depot and I always look for the pellets that are in the best shape (intact, shiny luster, little to no dust, etc.). Beyond that it's just a matter of what's in stock. I lean towards the Apple, but I also buy a lot of their Signature blend (which just feels like a marketing term). They probably all come from the same materials.
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dedmiston
Coast to Coast
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magnusfide wrote:Great job, Dedmiston!
Thanks Magnus. I try to keep the kitchen fun. It's also how I maintain my physique.
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bukhrn
Lanexa, Va
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opnspaces wrote:Just curious does the smoke flavor permeate all the way through the cheese? Or is it just on the surface and a few millimeters into the cheese itself leaving the center untouched? The smoke will permeate all the way, but you have to give it time, when I remove it from the smoker, I let it cool, which doesn't take long, then wrap it in plastic wrap, and put it in the fridge for 7 days, (this way the smoke works all the way through), then I vacuum seal it, ( because I can't eat 4 lb at once).
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bukhrn
Lanexa, Va
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Stranger wrote:Do you use chips/sawdust or smoker pellets? I'd like to try pellets in my Lil Chief and/or my Masterbuilt Electric Barrel smoker. Both use a Cal Rod and a pan. I use Pit Boss Apple pellets in a smoke tube for my cheese, just as dedmiston does.
The good thing about a smoke tube is, you don't even need a smoker, you can actually use it in a gas grill. (without the gas on)
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dieseltruckdriver
Black Hills of SD
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I also cold smoke cheese and find that vacuum sealing the cheese for at least two weeks gives the best results versus shorter times. We also freeze it once it is vacuum sealed for an awesome treat in the middle of summer.
I have cut the cheese ![[emoticon]](https://forums.goodsamclub.com/sharedcontent/cfb/images/wink.gif "wink") so that I only eat the center, and it still has a wonderful smokey flavor, so I believe that the vacuum sealing and time is what helps get the flavor into the inner part of the cheese.
As far as the kind of pellets that is best to use in a smoker tube or pellet grill doesn't make much difference in the flavor in my experience. I have been keeping a blog for a few years to help me remember and haven't noticed a difference in flavor no matter the brand or kind of wood pellet used.
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garmp
St Louis, MO
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I also use Cabot Seriously Sharp. I also have two smoke tubes with the pellets, but I much prefer a different method of cold smoking. The pellets & smoke tube tends to leave a metallic taste in my opinion. So I use wood chips in my home made contraption. I use a Campbells soup can with the top removed & a 1/2" hole near the bottom on a side. Insert a cheap Harbor Freight pencil soldering iron (about $5.00) & fill the can with alder or pecan or apple chips and plug'er in. Don't use anything harsh like hickory or mesquite. I place my cheese on the warming rack on my gas grill & rotate position after about a good hour of smoke. Can of chips generally last a good 2 hours.
Best yet!
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Udicomo
USA
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garmp wrote:I also use Cabot Seriously Sharp. I also have two smoke tubes with the pellets, but I much prefer a different method of cold smoking. The pellets & smoke tube tends to leave a metallic taste in my opinion. So I use wood chips in my home made contraption. I use a Campbells soup can with the top removed & a 1/2" hole near the bottom on a side. Insert a cheap Harbor Freight pencil soldering iron (about $5.00) & fill the can with alder or pecan or apple chips and plug'er in. Don't use anything harsh like hickory or mesquite. I place my cheese on the warming rack on my gas grill & rotate position after about a good hour of smoke. Can of chips generally last a good 2 hours.
Best yet!
Thanks for the idea. Keeping a healthy diet is not that easy so I always look for interesting ideas. I need to lose some weight, I was prescribed to take Xenical (find info about it at Canadian Pharmacy Online) and focus on nutrition - excluding sugar, bakery, and junk food. I plan to add more exercise next week and hope to see the result soon.
* This post was
edited 01/31/23 03:33am by Udicomo *
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dieseltruckdriver
Black Hills of SD
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garmp wrote:I also use Cabot Seriously Sharp. I also have two smoke tubes with the pellets, but I much prefer a different method of cold smoking. The pellets & smoke tube tends to leave a metallic taste in my opinion. So I use wood chips in my home made contraption. I use a Campbells soup can with the top removed & a 1/2" hole near the bottom on a side. Insert a cheap Harbor Freight pencil soldering iron (about $5.00) & fill the can with alder or pecan or apple chips and plug'er in. Don't use anything harsh like hickory or mesquite. I place my cheese on the warming rack on my gas grill & rotate position after about a good hour of smoke. Can of chips generally last a good 2 hours.
Best yet!
Good idea for a way to use chips. I also go about an hour to an hour and a half. I find that any more and the cheese gets too smokey. But then, my wife likes some things to taste like the inside of a chimney!
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magnusfide
On the Road Again and Again and Again...
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Joined: 10/30/2009
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I prefer lightly smoked too. Not chimney level. ![[emoticon]](https://forums.goodsamclub.com/sharedcontent/cfb/images/biggrin.gif "biggrin") I really like the idea of the pencil soldering iron in a can of chips.
"The only time you should fear cast iron is if your wife is fixin' to hit you with it."-Kent Rollins
First law of science: don't spit into the wind.
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magnusfide
On the Road Again and Again and Again...
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Any new cheese adventures of late?
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