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Cooking Outdoors

LOOKING for: Smoked Cheddar

21 years ago

Does anyone have any experience with smoking cheddar cheese on a water smoker? My husband has a Brinkman All in One smoker (courtesy of me...and Santa!)and has been having quite a bit of fun trying different things on it. I recently spoke to someone who said she had smoked blocks of cheddar cheese on a smoker & that it had turned out quite well. I mentioned this to my husband who is interested in giving this a try but is uncertain about how the heat would be regulated. I wasn't able to get the details from the girl who was talking about it as our conversation was cut short.

I would appreciate any input from anyone out there who may have tried this, to get some tips. Obviously the heat would have to be as low as possible or you would end up with a cheese fondue....which actually wouldn't be a bad thing, come to think of it!

Thanks very much in advance!

Comments (4)

lew0409
21 years ago
There are two types of smoking, with and without heat. You want to do the heatless method (unless you want fondue).

There was a very good episode of "Good Eats" on the FoodTV Network. Alton Brown showed how to cold smoke bacon and the technique involved. Check it out if you can.

Basically, you have to have a seperate area to produce the smoke (with heat. of course), then pass it through a cooling area, then have it come in contact with the food to be smoked.

It should be quite easy, but most smokers aren't set up for heatless smoking, so some reconfiguring of your setup may need to be done.

Lew.
Canuck_Eh
Original Author
21 years ago
Lew,

Thanks for the info. Now that you mention it, I remember that episode of "Good Eats" (Alton Brown is quite the fellow - that episode was "Good Eats meets Junkyard Wars"!!)
I'll have to give it some thought and figure out how we can try the method you described.

Thanks again - happy smokin'!!
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Wasn't a quick bread, Opkikid, but a risen yeast bread. Here's the recipe: Cheddar Sage Bread 1/2 tsp dry mustard 3 tbls fresh sage, minced 3-3 1/2 cups flour 1 1/2 tsp salt 1 tsp coarse black pepper 1 cup milk 3 oz shredded sharp cheddar 1 pkg active dry yeast 1 tbls sugar 1 tbls oil 1 egg 2 tbls butter Dissolve mustard in 1 tsp warm water. Combine 3 cups flour with salt, pepper and sage. Warm the milk. In a large mixing bowl combine the milk, yeast, sugar and oil. Stir or process to combine. Add egg and mix well. Add mustard and flour mixtures, adding flour as necessary so mixture forms a stiff dough and comes together in a ball. Incorporate cheese into dough. Turn dough out onto floured work survace and knead until smooth and elastic, adding more flour as necessary, about 10 minutes. Put dough in lightly oiled bowl and turn to coat top. Cover and let rise until doubled, about an hour. PLunch down, shape in a loaf, and put in buttered loaf pan. Cover with plastic wrap and let rise until doubled, another hour. Heat oven to 375. Melt butter. Brush loaf with melted butter and bake until loaf is golden brown, rebuttering once or twice if needed, about 50 minutes. Cool on a rack.
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kframe19
21 years ago
I've smoked cheese with very low heat. You have to be VERY careful or else you'll melt everything.
tmfu
21 years ago
To my knowlege there are no comercial "home" smokers that can do cold smoking reliably.

I also beleive that it would require alot of effort and ingenuity to create your own system at home that would be capable of cold smoking in a reliable fashion.

Cold smoking also reuires more care so that you don't grow alot of evil bacteria on your food as your smoking it.

Methods I've seen for home made cold smoking involve building a fire in a pit bellow ground, and running the smoke thrugh ductwork that is also bellow ground... eventualy the smoke cools down, and then can be piped into a container where the food to be smoked is at.

In the end your probably better off buying smoked food that is comercialy cold smoked...

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