I've smoked just about every kind of meat. Salmon, halibut, black cod, beef, etc. Always wanted to smoke some cheese. I watched a lot of video on it, but yours is the best. The vacuum pack makes total sense. I'll be following your technique. Thanks a ton. Instant LIKE and SUBSCRIBED! Greetings from Alaska.
Watched alot of your vids and honestly you're underrated brother. Don't get discouraged and keep them coming I love it🍺🍻🍻🍻 P.S. Alot of people don't know how to cold smoke. You showed many how to do it right 💪🏼
Been curious about clean vs dirty smoke for cheese. I’ve smoked cheese twice and my smoke was dirty both times. One time i came out very acrid even after 6 weeks and the other time it was fantastic after 2 because i only smoked for 45 minutes vs 2 hours the first time. I’m gonna try a clean smoke with wood chips this time for an hour and 15! Also, love the horse shoes you have for the handles on the pit!
Thanks, louie!! It's so good in everything!! Wife made baked potato soup last night, and I put some of that smoked shredded cheddar in it; it was 🔥 🔥 🔥
Excellent!! I’ve got to try in my pellet smoker although you said it’s not difficult. Also. Could this be achieved on a Weber Kettle??? Awesome job Mike!!🍻
Good morning Mike, I love watching your UA-cam videos. I’m very passionate about cooking, and I enjoy it more then the eating. The reason I’m reaching out to you is based on your experience and large selection of cookers and cooker styles. As a backyard smoker enthusiast I want to buy a great smoker, but I need some guidance from an experienced pro like yourself. For the past 12 years I have been using the Weber Smokey Mountain 22”. I like the LoneStar Grillz 30X72 horizontal double door cabinet style smoker, the Workhorse Pits 1975 (and Primitive Pits 250), the Shirley Fabrication 30X60 straight back smoker, Fat Stack, Mill Scale. Do I go traditional Texas offset or reverse offset? Rounded pipe/propane tank or cabinet style? Does the shape and size of the chimney have any significance? Any comment on the thickness of firebox or insulation? 1/4” cook chamber vs larger thickness (3/8 to 5/8)? Sorry for so many questions, I just respect your opinion as a successful entrepreneur and professional in the industry. God Bless and Happy Holidays!
Good morning and thanks for watching!! As far as cookers go I'm a traditional offset guy through and through. It turns out the best product. I've own a cabinet smoker and it has it uses. Not a fan of reverse flow offsets. If you have the means get the best built, thickest metal, oversized firebox offset you can afford. I like the millscale and workhorse/primitive pits the best as far as stack size and firebox dimensions go. But at the end of the day you gotta get what fits your needs. Offset smoking turns out the most superior product everytime.
And I like the round not insulated fire boxes. If you get a fire box that's 3/8" or thicker you prob won't need an insulated firebox unless you live up north where the cold is brutal
@cdouglas I think the curvature of the fire box makes the air flow run smoother into the cook chamber, with no hard corners to hit on. As far as the insulation goes, if I owned a 1000 gallon pit, I'd want one or lived up north where it's colder. On a smaller pit less wood burned = less smoke flavor on your meat. Just my 10 cents.
Thanks, Ted. I've got a magic vac coming from Amazon .Maxima 2 Food Vacuum Sealer Machine 12" Seal Bar, Strong Double Piston Pump, Built in Cutter and Roll Bag Storage, Locking Lid with LED Window Vacuum Seal Jars & Containers Made in Italy by MagicVac a.co/d/2PcKK90. I bought an Lem 250 vacuum sealer from academy, and it was junk, I took it back.
@@MikeBrownBBQ let me know how the new one works out - I have the Made by Meat one - can’t say I am overly pleased with it - but it does the job I guess
I've smoked just about every kind of meat. Salmon, halibut, black cod, beef, etc. Always wanted to smoke some cheese. I watched a lot of video on it, but yours is the best. The vacuum pack makes total sense. I'll be following your technique. Thanks a ton. Instant LIKE and SUBSCRIBED! Greetings from Alaska.
Thanks for watching!!
Hey Mike, good to see ya. It was definitely perfect weather to smoke cheese!
Yep it was cold. Take it easy Rus and happy new years. I'll be getting my lives back up soon so we can shoot the bull!!
I've never smoked cheese. This is a great reference video for that! Thanks Mike! Great job buddy!
Thanks Al!! Now I'm gonna make some videos with this smoked cheese, more to come!!
Can't go wrong with some smoked cheese, definitely the weather for it👍 thanks for sharing Mike, have a great one brother, you all stay safe!👍👊🍻
Thank ya sir!! Happy new years!!
Watched alot of your vids and honestly you're underrated brother. Don't get discouraged and keep them coming I love it🍺🍻🍻🍻
P.S.
Alot of people don't know how to cold smoke. You showed many how to do it right 💪🏼
Thank you!!
Been curious about clean vs dirty smoke for cheese. I’ve smoked cheese twice and my smoke was dirty both times. One time i came out very acrid even after 6 weeks and the other time it was fantastic after 2 because i only smoked for 45 minutes vs 2 hours the first time. I’m gonna try a clean smoke with wood chips this time for an hour and 15! Also, love the horse shoes you have for the handles on the pit!
Thank you!! Yeah, it dosen't take a lot of smoke on cheese; the smoke flavor gets more pronounced the longer it is vaccum sealed.
fantastic looking cheese! I need to do this! great work Mike!
Thanks, louie!! It's so good in everything!! Wife made baked potato soup last night, and I put some of that smoked shredded cheddar in it; it was 🔥 🔥 🔥
Cheese Quesadillas
Cheese everything!!
Excellent!! I’ve got to try in my pellet smoker although you said it’s not difficult. Also. Could this be achieved on a Weber Kettle??? Awesome job Mike!!🍻
Thanks, it can be achieved on any smoker as long as you can keep the temps down low!!
It's been 7 days. Break one open for us 🍺🍻🍺
I'll do it in one of my lives soon, thanks for watching!!
Good morning Mike,
I love watching your UA-cam videos. I’m very passionate about cooking, and I enjoy it more then the eating. The reason I’m reaching out to you is based on your experience and large selection of cookers and cooker styles. As a backyard smoker enthusiast I want to buy a great smoker, but I need some guidance from an experienced pro like yourself. For the past 12 years I have been using the Weber Smokey Mountain 22”.
I like the LoneStar Grillz 30X72 horizontal double door cabinet style smoker, the Workhorse Pits 1975 (and Primitive Pits 250), the Shirley Fabrication 30X60 straight back smoker, Fat Stack, Mill Scale.
Do I go traditional Texas offset or reverse offset? Rounded pipe/propane tank or cabinet style? Does the shape and size of the chimney have any significance? Any comment on the thickness of firebox or insulation? 1/4” cook chamber vs larger thickness (3/8 to 5/8)?
Sorry for so many questions, I just respect your opinion as a successful entrepreneur and professional in the industry.
God Bless and Happy Holidays!
Good morning and thanks for watching!!
As far as cookers go I'm a traditional offset guy through and through. It turns out the best product. I've own a cabinet smoker and it has it uses. Not a fan of reverse flow offsets. If you have the means get the best built, thickest metal, oversized firebox offset you can afford. I like the millscale and workhorse/primitive pits the best as far as stack size and firebox dimensions go. But at the end of the day you gotta get what fits your needs. Offset smoking turns out the most superior product everytime.
And I like the round not insulated fire boxes. If you get a fire box that's 3/8" or thicker you prob won't need an insulated firebox unless you live up north where the cold is brutal
Why do you not like the square insulated box?
@cdouglas I think the curvature of the fire box makes the air flow run smoother into the cook chamber, with no hard corners to hit on. As far as the insulation goes, if I owned a 1000 gallon pit, I'd want one or lived up north where it's colder. On a smaller pit less wood burned = less smoke flavor on your meat. Just my 10 cents.
I forgot to mention.... if you cut your block of cheese into the shape of "TEXAS" it holds plenty more smoke!🤣🤣
I didn't want to give away those TEXAS SECRETS 🤣🤣
Can we get a larger smoker please mabey 3000 gal or more
Hell, I can get 10,000 gallon if ya want....
How bout toothpics with little labels??
Yeah, coulda done that too, but didn't have none handy.
Good lookin cook Mike - what kind of vacumn sealer you got coming your way? Ted
Thanks, Ted. I've got a magic vac coming from Amazon .Maxima 2 Food Vacuum Sealer Machine 12" Seal Bar, Strong Double Piston Pump, Built in Cutter and Roll Bag Storage, Locking Lid with LED Window Vacuum Seal Jars & Containers Made in Italy by MagicVac a.co/d/2PcKK90.
I bought an Lem 250 vacuum sealer from academy, and it was junk, I took it back.
@@MikeBrownBBQ let me know how the new one works out - I have the Made by Meat one - can’t say I am overly pleased with it - but it does the job I guess
The one I had in the video used to be good but it hit the one year mark and now the vaccum struggles on it.