Group: Members
Posts: 2259
Member No.: 15901
Joined: April 12, 2018
Well I'm trying my new bradley and the cold smoker attachment. It definitely keeps the temp down. Been in smoker now for over 6 hours and temp is at 63F. Normally I put a tube smoker in my old bradley and even that gets over 100F after about 3 hours. Going to give it another 45 min and take it off. The old way this cheese is just amazing.
Group: Members
Posts: 2259
Member No.: 15901
Joined: April 12, 2018
Well here is final product. When I used the tube smoker the cheese was a nice golden brown, now just about white. Tastes good so guess doesn't matter what it looks like.
Group: Members
Posts: 1680
Member No.: 414
Joined: February 26, 2011
Smoking cheese, I need to take a lesson from you. Looks gggggood enough to eat! Well done. I agree on the brown comment, any smoked cheese we have purchased has had lots.
Group: Members
Posts: 2259
Member No.: 15901
Joined: April 12, 2018
just used on grilled cheese and it was Smokey so it tastes the same. mydogbites you just need to keep temperature around 100F can go little higher but have to be careful it doesn't melt on you. I have learned the hard way and 10lb of this cheese isn't cheap. It smoker won't go that low, can use the tube smoker and place in your current smoker and do it on a cold day, this will still get over 110F but takes a few hours and does come out a nice golden brown.
Group: Members
Posts: 588
Member No.: 4203
Joined: May 10, 2013
The Havarti looks delicious!
I smoke Swiss and Gouda but have to do so in the winter as my cheep electric smoker heats up too much just from the wood chips smoldering. Swiss has a higher melting point but Gouda you have to keep below 70F or lower. I am usually up to 80F and have to open the door to cool down. I usually go for about two hours and use apple.
Group: Members
Posts: 39
Member No.: 18601
Joined: September 25, 2020
I do it on my smoker with a tube for 3 hours ( what ever the tube holds and burns out is when I take it off ) and no issues, I do vac seal for 2 wks before I try it, helps instensify the flavor, I do tend to stick with harder type cheeses like muenster and old aged cheddar, softer cheese like gouda comes smoked from the store already.
Group: Members
Posts: 2259
Member No.: 15901
Joined: April 12, 2018
yes I always do cheese when the temp outside is at least 0. With the cold smoke adaptor I may be able to do in the summer, but think it not worth the chance.
Group: Moderators
Posts: 7194
Member No.: 1282
Joined: January 24, 2012
Provolone is excellent smoked, I usually let mine cool down then double wrap it in stretch wrap and leave it for a couple of weeks to allow the smoked flavor to get into the cheese before I eat it.
smoked cheese, still on smoker
