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Let's Smoke Some Cheese on TheBeast!

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So today is a nice cool day here in OKC and after Jerri smoked cheese right after Thanksgiving and my ne'er do well Brother gigged me to smoke some cheese for him, I decided to do some smoked Tillamok Medium Cheddar Cheese today in TheBeast.  This is my first attempt at smoking cheese in the belly of TheBeast, so we're into unknown territory.  So, we shall see what we shall see.


Open up both manifold wide open to get plenty of airflow to make certain the A-Maz-N-Tube Smoker performs as designed.




Here's a pic of the A-Maz-N-Tube 6" smoker resting on my lower grate in the beast.  It's been lit and has been burning for 10 minutes.  Blew out the fire as per instructions and it's now smoking away.  We're using hickory pellets today for our smoke component.




Here is the Tillamok Cheddar cut into slabs for better smoke adsorption.  I used a veggie tray since the holes will allow for good smoke contact on all sides of the cheddar slabs.  You probably can't tell from the picture, but I have the upper cooking grate to get the cheese high in the dome of TheBeast.  The upper cooking grate is sitting on the main grate which is above the lower grate.  So we have the lower grate holding the Tube Smoker, the main grate, and the upper cooking grate holding the cheese for smoking.




Here's a picture of the top vent.  I've opened this more for this smoke than it's ever been open for a cook, even high temp pizza cooks.  The reason for this is that Tube Smokers are notorious for not staying lit in kamado cookers.  This isn't going to happen to me today!  TheBeast's top vent is 3 full turns open at this point!  If you look right under the top vent in the lower right hand quadrant you can see the gasket.  




Here is the cheese after 2 hours on smoke.




The cheese doesn't look as if it has adsorbed much smoke, but believe me it has!  You should have been in the kitchen 5 minutes after I brought it in .... smelled like a BBQ joint!  Go figure!


After a trip to the Food Saver, here's what you get ...




Note that Pete The Pink Salt Pig approves!  Also note that I've put the date I smoked this cheese on the bag.  It'll be ready for consumption in 3 weeks, just in time for Xmas hors d'oeuvres!  The reason the bag is so dadgummed crinkled is because I got distracted by Skippy, the Sous Chef cat!




I"ll let y'all know in 3 weeks how this turns out!

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Wish I could have a taste of that!


Just to be clear, the only thing lit was the A-Maz-N-Tube smoker, right? No charcoal fire for this one?



Wilbur - good point!  No lump was lit.  The reason is that you need to keep the temp of the inside of TheBeast less than about 85F or so.  You really don't want the cheese to melt!   :o  Talk about a mess!

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Nicely done!!! Can't wait for the rest of the story...


Thanks!  Both of us will be chompin' at the bit!  


I'm kind of an immediate gratification kind of guy.  I've learned patient from cooking BBQ.  But a 3 week cure time is almost more than I can stand! 


Cheese really does need to cure.  Right now the cheese tastes much like it did when I cut off the wrapper.  But in 3 weeks?!  Magic happens during those 3 weeks!

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Nicely done!!! Can't wait for the rest of the story...


Thanks!  Both of us will be chompin' at the bit!  


I'm kind of an immediate gratification kind of guy.  I've learned patient from cooking BBQ.  But a 3 week cure time is almost more than I can stand! 


Cheese really does need to cure.  Right now the cheese tastes much like it did when I cut off the wrapper.  But in 3 weeks?!  Magic happens during those 3 weeks!


Not sure how much you paid for that block of cheddar... but maybe this will help as you work through the 3 week wait.  It will be WORTH it ;-)



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I'll be following this with interest CC. Smoking cheese will be new territory for me. Question, where did you buy the A-Maz-N-Tube 6" smoker?


AJay - I don't really remember where I picked it up.  I do know that you can get a heckuva deal at the AmazenProducts website and save $10.


Beware - the folks at AmazenProducts don't recommend using their products in kamados.  Simply not enough airflow at low temps on low-n-slow cooks.


AJay - don't be intimidated smoking cheese!  You've done a lot more complicated cooks, I've seen them!  Besides, if I can do it, how the heck complicated can it be?!! :rofl:

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