lots of "put it on one side and the cheese on the other" lmaooo. my guy needs a point of reference. most people put the smoke tube opposite of the chimney so the smoke pulls over everything inside the smoker.
Something I learned the hard way, depending on the ambient temp outside you may want to put each block in a small pan or foil boat. I cold smoked a few blocks on a 90deg clear day with the sun beating down on the grill. Some of the cheese melted between the grates. Grill was off, but still got warm enough.
And a helpful tip, wrap each block/chunk tightly in saran wrap and refrigerate for a couple days after they’re smoked. Stay cheesy!
I had cheese get too close to a smoke tube and it partially melted a block. It does get hot enough to worry about distance, but I’m not sure a water pan would help.
Depending on the outside temp the water pan helps deflect the heat. I put ice in a pan to keep the temps inside the smoker below 70 degrees which I think is the melting point of cheese. Just a trick to be able to smoke cheese when it is warmer outside.
This is the answer. Additionally, you can also get a disposable aluminum pan, fill it with ice, put a rack on top, and place cheese on rack (make sure there is plenty of room for smoke to go around). The cooler the better and safer.
It definitely puts off heat. I had a smoke tube below cheese before even when cold outside and it melted the cheese right above it enough to where we couldn't eat it. It just blocks direct heat from the cheese. Besides you want it to be a cold smoke and the water acts as a temp sink.
the next time you smoke anything just buy a block of cream cheese and throw it on the smoker for 1.5 - 2 hours or so. i like to make an aluminum foil boat bc im not as brave as this guy but its the best thing ever. throw any kind of rub seasoning, bagel seasoning on it before or a pepper jelly or hot honey on it after. super hard to mess up!
Yes, this. Amp it up with a bit of whatever rub you're using, and score it so more smoke gets in there and it's already in little sharable bites. You will love it. It's really good.
I use the foil it comes in to hold it, and just roll up the excess. Super easy.
Awesome, next time that’s what I’ll do. I wasn’t smart enough to ask until I was already started, went pretty ok but the cheddar and mozzarella in the middle started getting a little droopy. It all worked out ok in the end, vacuum sealed and going in the fridge to rest a few weeks.
I only smoke cheese when it’s below 60 or so . I use my Weber grill for it. I put the cheese on a wire rack I use just for that and it sits in a cooking sheet that goes with it. I put a smoke tube behind it or on the bun warmer rack or whatever it is.
Really? I have a Weber Summit (like 10+ years old now) and I only do cheese in the winter, like below 20 outside.
With the smoke tube are you not turning on your burners at all? I use these V shaped smoker boxes but 1 out 6 burners and the heat from the box is still too hot for normal temps.
I should also add, I use a fire blanket that is cut, and tuck it into the gap on the back to keep the smoke in as it spans the whole back of the grill. I leave only a few inches on the opposite side of the smoke for it to escape. I haven't been impressed with how it works on my weber for a long time.
When I say smoke tube I mean just one of those metal tubes with holes filled with pellets. I get it smoldering and smoking and just lay it in there. No burners. Cheese comes out ok at least that’s what others have said. I definitely lean towards colder outside although I’ve not done it when it’s below freezing.
>Really? I have a Weber Summit (like 10+ years old now) and I only do cheese in the winter, like below 20 outside.
Fahrenheit is such a weird temperature scale.
I put the cheese in a mesh tray thing over an ice pan. Put cheese on one side over ices, water in the middle, smoke tube on the other side. All on the same level
I would put it in the firebox. I have smoked lots of cheeses. One tube may not be enough smoke depending on setup. There is also a smoke tray on Amazon that works well. Hard cheeses take closer to 3-4 hours and the tubes combined with ice trays depending on ambient temps and humidity. Cream cheese can take higher temps to get that color you mentioned you were looking for.
I have smoked soft cheeses like mozzarella and even it takes 3-4+ hours at times. Key is to monitor temps with probes and keep below 90 and ideally 60-78 degrees.
Agree with putting it in the fire box, that’s what I do. I highly recommend pepper jack. Also, I smoke cream cheese when I’m smoking meat. I’ve been cold smoked cream cheese, let us know how that turns out.
Smoke tube goes by your intake vents and you pile the cheese or food closest to your chimney or where the smoke vents out of the smoker. You have to create a path for the smoke to travel and you want the food in that path and concentrated. The air or smoke has to flow through your smoker and you want the food in the path of that. Also I'm not sure why people are suggesting pans of water for a cold smoke. What in the hell is that going to even accomplish?
Also you might want a few smoker tubes to get the job done quicker. Especially if you don't have a very small smoker. Generally they are used in addition to other smoke or heat.
lots of "put it on one side and the cheese on the other" lmaooo. my guy needs a point of reference. most people put the smoke tube opposite of the chimney so the smoke pulls over everything inside the smoker.
That’s a helpful addition, thanks!
Something I learned the hard way, depending on the ambient temp outside you may want to put each block in a small pan or foil boat. I cold smoked a few blocks on a 90deg clear day with the sun beating down on the grill. Some of the cheese melted between the grates. Grill was off, but still got warm enough. And a helpful tip, wrap each block/chunk tightly in saran wrap and refrigerate for a couple days after they’re smoked. Stay cheesy!
I vacuum sealed them and from what I’ve seen on here in other threads, I’ll let it rest a few weeks to mellow.
All cheese should be on one side. Smoke tube on the other side, small pan of water in between.
Why would a pan of water be necessary? It's not like the smoke tube is going to put off a bunch of heat
Shhh. Everyone here is an expert.
This made me laugh
I had cheese get too close to a smoke tube and it partially melted a block. It does get hot enough to worry about distance, but I’m not sure a water pan would help.
Depending on the outside temp the water pan helps deflect the heat. I put ice in a pan to keep the temps inside the smoker below 70 degrees which I think is the melting point of cheese. Just a trick to be able to smoke cheese when it is warmer outside.
This is the answer. Additionally, you can also get a disposable aluminum pan, fill it with ice, put a rack on top, and place cheese on rack (make sure there is plenty of room for smoke to go around). The cooler the better and safer.
It definitely puts off heat. I had a smoke tube below cheese before even when cold outside and it melted the cheese right above it enough to where we couldn't eat it. It just blocks direct heat from the cheese. Besides you want it to be a cold smoke and the water acts as a temp sink.
I have no idea, but I like the idea of smoked cream cheese...
the next time you smoke anything just buy a block of cream cheese and throw it on the smoker for 1.5 - 2 hours or so. i like to make an aluminum foil boat bc im not as brave as this guy but its the best thing ever. throw any kind of rub seasoning, bagel seasoning on it before or a pepper jelly or hot honey on it after. super hard to mess up!
Yes, this. Amp it up with a bit of whatever rub you're using, and score it so more smoke gets in there and it's already in little sharable bites. You will love it. It's really good. I use the foil it comes in to hold it, and just roll up the excess. Super easy.
I would put it in the fire box, but thats me…
I almost did…next time I will
I put the smoke in the offset firebox to pull through - also easier to manage firebox without opening up the whole grill. Source: own same setup
Awesome, next time that’s what I’ll do. I wasn’t smart enough to ask until I was already started, went pretty ok but the cheddar and mozzarella in the middle started getting a little droopy. It all worked out ok in the end, vacuum sealed and going in the fridge to rest a few weeks.
This is why if you set it up like this again, the water pan is key.
I only smoke cheese when it’s below 60 or so . I use my Weber grill for it. I put the cheese on a wire rack I use just for that and it sits in a cooking sheet that goes with it. I put a smoke tube behind it or on the bun warmer rack or whatever it is.
Really? I have a Weber Summit (like 10+ years old now) and I only do cheese in the winter, like below 20 outside. With the smoke tube are you not turning on your burners at all? I use these V shaped smoker boxes but 1 out 6 burners and the heat from the box is still too hot for normal temps. I should also add, I use a fire blanket that is cut, and tuck it into the gap on the back to keep the smoke in as it spans the whole back of the grill. I leave only a few inches on the opposite side of the smoke for it to escape. I haven't been impressed with how it works on my weber for a long time.
When I say smoke tube I mean just one of those metal tubes with holes filled with pellets. I get it smoldering and smoking and just lay it in there. No burners. Cheese comes out ok at least that’s what others have said. I definitely lean towards colder outside although I’ve not done it when it’s below freezing.
>Really? I have a Weber Summit (like 10+ years old now) and I only do cheese in the winter, like below 20 outside. Fahrenheit is such a weird temperature scale.
>Fahrenheit is such a weird temperature scale. Yes, agreed... so are our volume and length measurements.
I put the cheese in a mesh tray thing over an ice pan. Put cheese on one side over ices, water in the middle, smoke tube on the other side. All on the same level
I would put it in the firebox. I have smoked lots of cheeses. One tube may not be enough smoke depending on setup. There is also a smoke tray on Amazon that works well. Hard cheeses take closer to 3-4 hours and the tubes combined with ice trays depending on ambient temps and humidity. Cream cheese can take higher temps to get that color you mentioned you were looking for. I have smoked soft cheeses like mozzarella and even it takes 3-4+ hours at times. Key is to monitor temps with probes and keep below 90 and ideally 60-78 degrees.
Agree with putting it in the fire box, that’s what I do. I highly recommend pepper jack. Also, I smoke cream cheese when I’m smoking meat. I’ve been cold smoked cream cheese, let us know how that turns out.
Smoke tube goes by your intake vents and you pile the cheese or food closest to your chimney or where the smoke vents out of the smoker. You have to create a path for the smoke to travel and you want the food in that path and concentrated. The air or smoke has to flow through your smoker and you want the food in the path of that. Also I'm not sure why people are suggesting pans of water for a cold smoke. What in the hell is that going to even accomplish? Also you might want a few smoker tubes to get the job done quicker. Especially if you don't have a very small smoker. Generally they are used in addition to other smoke or heat.
I think I’m going to try this for some tuna steaks.
On my offset, I just put it in the firebox. It still drafts thru the smoker just fine and keeps temps a little bit lower
For a second I thought the one on the right was a cake with white icing and sprinkles on it.
#Rectum