optimum temp for cold smoking cheese?
Jan 8, 2013 · Since there is no insulation the temp inside the smoker is fairly cold. It's not freezing the cheese or anything. I am finding that even though I smoke for several hours the cheese does not take the smoke very well. When I warm the unit up to 50 deg F or so the cheese takes the smoke a lot better.
How long do u smoke cheese - forum.bradleysmoker.com
Dec 8, 2010 · I did 2 hours of mixed apple and alder (1:1), but we like a farily full smoke flavor. So I would suggest 1 hour for a start. The best results so far have been, in order of best to least Boar's Head Gouda Tilamook Sharp Cheddar Kroger Montery Jack Boar's Head Gruyere
Cold Smoking Cheese without the cold smoke adapter?
Jan 5, 2015 · You can experiment and apply a certain amount of smoke two or three of the blocks, and increase the amount of smoke for the other(s). I like to cold smoke around 70°F, so on cold days I will hookup my temperature control device, and turn on …
Smoked Cream Cheese - Not Your Cold Smoked Version
Sep 24, 2021 · This is not your ordinary smoke cream cheese that is cold smoked, but smoked/barbecue at 225 – 250°F. I smoke mine in the P10 at 250°F, for 2 hours using 40 minutes of maple. I smoked two blocks; one savory using Dizzy Pig's Tsunami Spin, and gave it a coating of Texas Apple Habanero Rib Candy with 30 minutes of cooking time left.
First time cold smoking (cheese) experience - BRADLEY SMOKER
Jul 13, 2013 · Nice smoke pz, it's best to keep your smoker under 90F for cheese so you don't lose those oils and have your cheese start to melt. Placing a container of ice in the smoker will help keep the temp. down on those warmer days. Like Ka Honu, I slice up big blocks of cheese like 5# bricks of Tillamook etc. into 2" thick slices for good smoke ...
Trying to Cold Smoke Cheese for the first time - BRADLEY SMOKER
Jul 16, 2010 · Welcome to the forum GThomas82! For cheese I usually stick with a light flavor like apple, many go with hickory, but that's a little potent for me. It might be a little too warm to try and cold smoke this time of year. I probably would get a big pan of ice to put in the smoker to keep the temps from going too high.
My first cold smoke of cheese......... - forum.bradleysmoker.com
Dec 25, 2008 · I am grabbing some cheese in the morning to get in the smoker too. I wanted to have some done for the relatives at Christmas. I have been procrastinating so long I am getting tight on time for the cheese to mellow in the fridge. Good to hear you are right on schedule!
How cold can i cold smoke? - forum.bradleysmoker.com
Nov 18, 2012 · It's about -20 F here today and I am smoking cheese as well. Cheddar, mozzarella, and some cream cheese. Threw in some almonds just to take up space. No color on cheese after 40 min of smoke, another 40 to go. Hoping it colors up a little. Hard to keep constant temp with it being so cold...
My first cold smoke of cheese......... - Page 2
Dec 13, 2008 · Get my racked cheese and put in on the second rack spot from the top and close the door. Wait an hour. This is the way we smoke Mozzarella at the Italian store and it was ready to eat 2 hours later. The smoke penetrated about 3/4" on a 7" ball of Mozzarella.
Cheese smoke results (pics) - Page 2 - BRADLEY SMOKER
Jan 25, 2008 · I decided that Double Gloucester, Brie, and Camembert are all 'pants'. Also, smoking for under 2.5 hours won't cut the mustard. So I now have a narrower selection of cheeses, and a better idea of how long to smoke. I think smoking for 3-4 hours is about right. And the best cheeses are semi-hard to hard cheeses.