How to Smoke Cheese in an Electric Smoker
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- Опубліковано 16 кві 2009
- Smoking cheese is one of the best tasting things to come out of your meat smoker, but it often seems like such a complicated process. The good news is that it isn't! With a process suggested in the Cookshack forums, this video shows a few helpful tips to make smoking cheese a successful venture in your electric backyard smoker.
Links:
Handi-Vac
Available at your local grocery store, this little vacuume sealer does a great job to store the extra cheese I smoke. Check it out on Amazon:
amzn.to/fo2JDw
Cookshack Forum
This is the page where I found the technique I use, but it also suggests some other helpful tips.Worth a read!
forum.cookshack.com/eve/forums...
For more introductory information about smoking meat and cheese, check out fattybombatty's beginner's guide to smoking meat and cheese at: fattybombatty.posterous.com - Навчання та стиль
Great to hear. I still want to get my hands on one do review it next to the Cookshack. Seems like a really great unit.
Very good.ive been smoking cheese for about 8 yrs now thanks to you.very much appreciated.love the directions works great
Glad to hear it!
Thanks for posting this demo. I've just started smoking with a charcoal smoker last summer. I can't wait to try this next summer!
Nice cheese. I use a smoke pistol for cold smoke. In my regular smoker. I buy cheese when it's on sale and do large amounts sealing it let it age 7 to 10 days after sealing then put it in the freezer it keeps well I have tried many different types but my fave by far is Pepper Jack smoked with Apple wood. It's great with smoked Salmon
Great video! Never would have thought I could smoke cheese in my electric smoker... Worked perfectly! The baffles and ice are great ideas... I didn't need to turn off the smoker because it was 20 degrees out... One hour of hickory on sharp cheddar came out fantastic... You're right, like most things, it gets better with age... Nice job!
Glad it was helpful!
My only regret when moving to a digital, insulated sealed smoker was not being able to smoke cheese. Great ideas here that I plan to implement this weekend.
@cs2to4 :: the smoker I use doesn't require that you soak the wood chunks when cooking, so I don't soak my wood regardless of cook time. If you are using a smoker that does, I would soak the chips even though you are only cooking for 20 minutes at a time.
Nice video. I started experimenting with this after watching a few weeks ago. So far, I've found that this method works great with a few tweaks. First, DO NOT vacuum seal it! That keeps the smoke flavour from permeating the middle of the cheese. You'll notice that if you take it out of the vacuum and let it sit for a day or two it will get much milder. Second, smoke it longer! I'm getting excellent results smoking 8-10 hours until it really darkens the outside. TRY IT FOR YOURSELF!
When you say smoke it longer for 8-10 hours. Are you still doing it in 1 hour segments like the video suggest? Or all in one segment?
@@HurtisCammettimagining letting it sit in the smoke overnight.
The ice melts very slowly. After a smoke (2 hours and 40 minutes), the half chafing tray is about 1/3 water. The baffle isn't actually balanced on the heating element. The baffle is just one of the smoker shelves wrapped in foil, and it slides into the mounts for the shelves - so it isn't going anywhere. Additionally, the wood box below the shelf actually protects the heating element from drippings. After countless smokes in the unit, nothing has ever touched the actual heating element.
I'm a newbie, never have used a smoker but am buying myself one for Christmas. This will sound like a dumb question but does that tub of ice melt? If it does, it doesn't look very safe balanced on the baffle thingy which is itself balanced on the heating element.....
where can I find that special foil ?
With you turning on the element for only 20 minutes at a time, are you still soaking your wood?
can u show how to make a golden cheese?
Do you leave the vent opened or closed?
I leave the vent open when I smoke cheese with this method.
I’m starting my cheese in my new cook shack right now with this method...I’ll let you know what happens! 😁
Bit late on the reply, but awesome! How’d it turn out?
@@Fattybombatty fantastic ! 👍🏻I’ve gained 15 lbs since I’ve got my cook shack 😂
@@sethcovington lol. That’s incredible. Glad you are enjoying it!
im eating smoked cheese right now :D
Can you smoke cheese with just using a smoke tube ?
Yes, you can! At the time I filmed this video there weren’t any smoke tubes that I was aware of, so this was the method I had to use. I’ll make an updated video to reflect that at some point. Much easier!
It's totally the smoked cheese year!
was it good?
Churuya-san probabli watched this 10,333 times :3
google it
Nyore-ron~
Where is the part where you JAM IT IN?!
Nyoron~
Try a tin can and a soldering iron
guess I'm not the only one who watched this because of churuya san ...
These smokers are not meant to have shelves covered to hold heat near the heating element. I'm pretty sure my electric smoker is now ruined. The heat below the rack covered in aluminum foil melted the insulation within the door and gave off a terrible chemical smell that made my cheese taste like chemicals. Not sure if anyone else had this same issue. I have a master craft electric smoker and followed fattybombattys instructions to the T.
+Christopher Oknefski Very sorry to hear that! I've not run into any issues on my Cookshack unit, but I didn't try it in the Masterbuilt unit I had. It seems a bit odd that the unit would even be able to produce enough heat to melt anything inside. These things are designed to smoke food - thus they shouldn't get too much hotter than 250º. It might be worth sending Masterbuilt an email letting them know your unit had some melting issues.
Thanks for posting your comment. If any other Masterbuilt users have tried this, I'd love to know if you have had any issues.
:3c
MMM...Nyoro~n ( ･ω･)
Yeah, this was a complete fail! Do yourself a favor and ignore this guy and get a cold smoker attachment if you want to smoke cheese. I wasted half the cost of the cold smoker attachment on cheese trying this epic failure!
Nyore-ron~