Smoking cheese

Johnny West

Well-known member
Leftover orange chicken and rice tonight.

Cold smoking some fresh Colby cheese from Colby Wisconsin for something to do today.

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Longhorn is hard to find out here. I was spoiled growing up in NE Iowa. The little burg close to my home town had a cheese factory that made longhorn. They shipped the cheese to Wisconsin and aged it there with a Kraft stamp and Made in Wisconsin stamp. My dad would buy green horns and age it in our basement. When I got older and on my own, I did, too. It made the best Mac and cheese and grilled cheese sandwiches.

what wood do you use for smoke? I’d be afraid I’d melt the cheese in my Weber grill.
 

Ironman

🍺
Longhorn is hard to find out here. I was spoiled growing up in NE Iowa. The little burg close to my home town had a cheese factory that made longhorn. They shipped the cheese to Wisconsin and aged it there with a Kraft stamp and Made in Wisconsin stamp. My dad would buy green horns and age it in our basement. When I got older and on my own, I did, too. It made the best Mac and cheese and grilled cheese sandwiches.

what wood do you use for smoke? I’d be afraid I’d melt the cheese in my Weber grill.
I used apple wood. I put them in my smoker with a smoke tube. I never fired it up. It was 59* inside the smoker. I have an option to run the fan at 30% to keep the smoke moving. You could do this on a regular Weber charcoal grill with a tube I’d think.

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Ironman

🍺
I’ll look into that. Looks interesting...
I forgot to mention I have a pellet smoker, so I had fruit wood pellets on hand for the pellet tube. 1.5 hours and then seal it up in a food vac and let it rest for at least 2 weeks in the fridge. I’m no expert - my first time. ;) :mrgreen:
 

Johnny West

Well-known member
I forgot to mention I have a pellet smoker, so I had fruit wood pellets on hand for the pellet tube. 1.5 hours and then seal it up in a food vac and let it rest for at least 2 weeks in the fridge. I’m no expert - my first time. ;) :mrgreen:
We should have a separate thread on this at another section.

I do have a bag of alder pellets I just remembered I have.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Many tears ago, I smoked a couple of chunks of cheese, cheddar and gouda, on my WSM. I picked a cold day in March so that the smoker wouldn't get too hot. I used 3 Kingsford briquets as per instructions from somewhere. Sat out there, huddled next to the smoker for a couple of hours, watching that the cooker temp didn't get higher than 90 degrees.

The smoked cheeses were really good, but at the time I decided that storebought was worth the price. :)

However, now that technology has advanced, as Ironman has shown, it may be worth another go.

Lee
 
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