Jump to content

Recommended Posts

I been wanting to do this for a long time but didn’t have a proper equipment or the correct weather conditions. I recently bought an A-MAZE-N smoking tube.

49266406147_5cdb67830f_z.jpg

It was expected to get down to 41 degrees (fairly cool nights for Southern California) and it was only 67 during the day so I decided to give this a try. Around 4:00 PM I started by cooling the kamado down by placing 5 pieces of Blue Ice in it.

49409230998_7738da773f_z.jpg

Around 8:30 it reached 50 degrees outside, so I started up the A-MAZE-N smoking tube in my gasser so as not to heat up the kamado.

49409239348_68fb320144_z.jpg

Once it ignited, I let it burn for a few minutes

49409916862_21008d2403_z.jpg

before blowing out the flame.

49409708511_895453551b_z.jpg

I let it smoke while I went in and prepared the cheese. I had purchased 2 lbs. of Gouda, Colby Jack and Sharp Cheddar at Costco.

49409714146_00b331ce4d_z.jpg

I took them out of their wrappers.

49409237288_306cf635d7_z.jpg

I cut them up into smaller sizes so they could absorb more smoke and placed them on a wire rack.

49409709136_974aa8a00a_z.jpg

I then placed the A-MAZE-N smoking tube in the bottom of my kamado. I next put in both of my ceramic heat deflectors, then the grill grates and then the rack of cheese. (You can see some of the smoke coming up around the deflectors)

49409712671_fed64d88ec_z.jpg

I closed the lid and observed a small amount of smoke coming out the top vent.

49409911582_85eee9edbf_z.jpg

An hour later it looked like this.

49409912012_2e94faf229_z.jpg

After two hours in the smoke I opened the lid. WOW!

49409912647_cdcda417e7_z.jpg

I brought the rack in the house where I could see a subtle change in the cheese color.

49409913347_af1c658363_b.jpg

I vacuum packed them all and placed them in the fridge to age and mellow for 3 weeks.

49409236183_7c06114eb4_b.jpg

This morning I when out to see how much of the pellets were left in the A-MAZE-N smoking tube. It looks like approximately 1/3 was left unburnt. I’m thinking it could’ve gone at least another hour.

49410225622_de11012c2f_z.jpg

I can’t wait to try them but will wait to let time do its thing on them first.

 

Thanks for looking.

Share this post


Link to post
Share on other sites

Looks great,  perfect colour.  I do a lot of cheese but have always done it in my electric smoker with mailbox mod and A-MAZE-N pellet tray.  I've been wanting to try it in the Kamado just to say I did. Two hours is lots of smoke, that's how long I do too, and you are right give it at least 3 weeks, more is better.  If it tastes like licking an ash tray, age it out longer and it will mellow.  I just last week opened up a package of Gouda I smoked November 2017, no signs  of mold and was well aged, nice and sharp!  Sliced it up and put on venison burgers it was fantastic.

 

One thing to make sure you do is leave the cheeses out to let any condensation dry out before sealing up, and you won't have any soggy cheese sweat problems later on.  Leaves a lovely smoke aroma in the house too, better than my wife's smelly candles :)

 

I found as long as you could stay under 90 degrees there was generally no melt or texture problems with the cheese.  What temp did yours get up to after two hours?  I would imagine you could put your heat deflectors or pizza stones in the fridge for awhile and that would help soak up any stray heat from the tube, but those don't make too much heat anyways.

Share this post


Link to post
Share on other sites
On 1/19/2020 at 5:14 PM, Rob_grill_apprentice said:

Looks good.   I like smoking cheese for 2&1/2 hours.     I also found 2 hour's fine.    

Thank you Rob. Can't wait to try it out.

Share this post


Link to post
Share on other sites
9 hours ago, KamadoChris said:

Looks great,  perfect colour.  I do a lot of cheese but have always done it in my electric smoker with mailbox mod and A-MAZE-N pellet tray.  I've been wanting to try it in the Kamado just to say I did. Two hours is lots of smoke, that's how long I do too, and you are right give it at least 3 weeks, more is better.  If it tastes like licking an ash tray, age it out longer and it will mellow.  I just last week opened up a package of Gouda I smoked November 2017, no signs  of mold and was well aged, nice and sharp!  Sliced it up and put on venison burgers it was fantastic.

 

One thing to make sure you do is leave the cheeses out to let any condensation dry out before sealing up, and you won't have any soggy cheese sweat problems later on.  Leaves a lovely smoke aroma in the house too, better than my wife's smelly candles :)

 

I found as long as you could stay under 90 degrees there was generally no melt or texture problems with the cheese.  What temp did yours get up to after two hours?  I would imagine you could put your heat deflectors or pizza stones in the fridge for awhile and that would help soak up any stray heat from the tube, but those don't make too much heat anyways.

Thank you Chris. The kamado seemed to work out just fine. The outside temperature was 43 degrees and the temperature in the kamado was approximately 75 degrees. Putting the blue ice in the kamado to cool it down really worked out well.

Share this post


Link to post
Share on other sites
8 hours ago, Family_cook said:

Your firebox is amazingly clean. Why no soot buildup?

Thank you Family cook. It was fairly clean to start out due to my last cook being a high temp. pizza cook. That burned the soot off. I then cleaned what ever ash was left so nothing else would be able to fly around and stick to the cheese.

Share this post


Link to post
Share on other sites

That is a great and easy way to cold smoke.  Years ago I saw a setup using two Kamados.  The fire in first one feeding the second one with the cheese in it.  It used flexible dryer vent hose from the chimney on one to the intake on the second one.  Clever but a lot more complicated than your setup.

Share this post


Link to post
Share on other sites

That is how I do it, however, like the ambient temp to be closer to freezing.  I cut the cheese into 1/2 lb pcs. for the smoke, then cut into 1/4 lb. pcs. for packaging.  I usually do 4 different kinds of cheese with the 4 various 1/4 lb. in each pkg. = 1lb cheese ea. vacuum sealed which are ideal give-away samples sized for crackers & cheese!  2-3 hrs. with the smoke tube depending on how smokey you like it.

Share this post


Link to post
Share on other sites
On 1/19/2020 at 7:39 PM, DerHusker said:

I been wanting to do this for a long time but didn’t have a proper equipment or the correct weather conditions. I recently bought an A-MAZE-N smoking tube.

49266406147_5cdb67830f_z.jpg

It was expected to get down to 41 degrees (fairly cool nights for Southern California) and it was only 67 during the day so I decided to give this a try. Around 4:00 PM I started by cooling the kamado down by placing 5 pieces of Blue Ice in it.

49409230998_7738da773f_z.jpg

Around 8:30 it reached 50 degrees outside, so I started up the A-MAZE-N smoking tube in my gasser so as not to heat up the kamado.

49409239348_68fb320144_z.jpg

Once it ignited, I let it burn for a few minutes

49409916862_21008d2403_z.jpg

before blowing out the flame.

49409708511_895453551b_z.jpg

I let it smoke while I went in and prepared the cheese. I had purchased 2 lbs. of Gouda, Colby Jack and Sharp Cheddar at Costco.

49409714146_00b331ce4d_z.jpg

I took them out of their wrappers.

49409237288_306cf635d7_z.jpg

I cut them up into smaller sizes so they could absorb more smoke and placed them on a wire rack.

49409709136_974aa8a00a_z.jpg

I then placed the A-MAZE-N smoking tube in the bottom of my kamado. I next put in both of my ceramic heat deflectors, then the grill grates and then the rack of cheese. (You can see some of the smoke coming up around the deflectors)

49409712671_fed64d88ec_z.jpg

I closed the lid and observed a small amount of smoke coming out the top vent.

49409911582_85eee9edbf_z.jpg

An hour later it looked like this.

49409912012_2e94faf229_z.jpg

After two hours in the smoke I opened the lid. WOW!

49409912647_cdcda417e7_z.jpg

I brought the rack in the house where I could see a subtle change in the cheese color.

49409913347_af1c658363_b.jpg

I vacuum packed them all and placed them in the fridge to age and mellow for 3 weeks.

49409236183_7c06114eb4_b.jpg

This morning I when out to see how much of the pellets were left in the A-MAZE-N smoking tube. It looks like approximately 1/3 was left unburnt. I’m thinking it could’ve gone at least another hour.

49410225622_de11012c2f_z.jpg

I can’t wait to try them but will wait to let time do its thing on them first.

 

Thanks for looking.

 

This is literary amazing way to cold smoke. I was googling around when I found this thread. Color is looking perfect! Have you got a chance to try it yet or you'll wait it to sit trough? How long do you guys wait for it to sit on?

Share this post


Link to post
Share on other sites
3 hours ago, donatello said:

 

This is literary amazing way to cold smoke. I was googling around when I found this thread. Color is looking perfect! Have you got a chance to try it yet or you'll wait it to sit trough? How long do you guys wait for it to sit on?

Thank you donatello. No I haven't tried it yet. It's only been a week so far. I'll try it after 3 weeks and give an update on the results.

Share this post


Link to post
Share on other sites

Love this idea! Doesn't seem like it could get much easier. Just out of curiosity what type of pellets do you use? Would a fruit type be too mild for cheese?

Share this post


Link to post
Share on other sites
On 1/25/2020 at 12:50 PM, Ron5850 said:

Love this idea! Doesn't seem like it could get much easier. Just out of curiosity what type of pellets do you use? Would a fruit type be too mild for cheese?

Thank you Ron. The pellets were from a bag that said they were Maple, Hickory & Cherry. I believe fruit should be fine but since I've never done this before, I don't know for sure.

Share this post


Link to post
Share on other sites

I've done this a couple times and smoke for 4 hours.  We did a large batch for Christmas presents and I was concerned it was going to be too smokey but it wasn't.  We got rave reviews on the cheese so that makes me feel better.  I think the length of time varies bases on cheese type as well as sharpness.  We used the tilamook from costco for the Christmas presents but the trial run was with Kirkland brand to see how they hold up being put in the freezer...no issues.

 

That Gouda is going to be amazing...I didn't want it to be my favorite because its a popular thing and was hoping for a new discovery but man, that Gouda is good after being smoked.  Keep us posted.

Share this post


Link to post
Share on other sites
12 hours ago, UTVol said:

I've done this a couple times and smoke for 4 hours.  We did a large batch for Christmas presents and I was concerned it was going to be too smokey but it wasn't.  We got rave reviews on the cheese so that makes me feel better.  I think the length of time varies bases on cheese type as well as sharpness.  We used the tilamook from costco for the Christmas presents but the trial run was with Kirkland brand to see how they hold up being put in the freezer...no issues.

 

That Gouda is going to be amazing...I didn't want it to be my favorite because its a popular thing and was hoping for a new discovery but man, that Gouda is good after being smoked.  Keep us posted.

Thank you UTVol. I'm really looking forward to trying this out. I may have to break some out for the Superbowl next weekend. :)

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

  • Similar Content

    • By DerHusker
      Wanted to start Super Bowl Sunday out right. I decided on Huevos Rancheros.
      Started out making the sauce by sautéing some onions and bell pepper.

      Once they had started to wilt, I added a can of diced tomato.

      After that had cooked for a few minutes, I added a small can of rojas enchilada sauce and let this simmer for 15 minutes.

      After the sauce was done, I cooked up some potatoes. (While these were cooking, I cooked up some black beans inside)

      Grilled up some tortillas.

      And finally cooked up some eggs. (these were for the wife’s dish)

      With everything ready, I plated it up. Here are these pics served up with some orange juice and coffee.

       

      Thanks for looking.
    • By DerHusker
      I’ve been using these basic whetstones that I purchased a few years ago. I believe both stones ran me under $55.00.

      They work fairly well, but are a little on the small side, so I’ve been wanting to upgrade. I had a mess of Amazon gift cards so I looked to see what I could get. The first thing I purchased for my kit was a pet food mat that will serve as my work station. If I want to sharpen in the house, I need something to contain any water or slurry from making its way onto the countertop. This is a 24” x 16” silicone mat with a ½” lip and little raised nubs to keep things from sliding around.

      Next were the stones and a holder. The Suehiro brand of whetstones seemed to have excellent reviews on both Amazon and Youtube so they are what I purchased for most of them. From left to right they are a Suehiro Cerax 320 grit,  Suehiro Cerax 1000 grit, Atoma Diamond 140 coarse flattening stone, Suehiro Rika 5000 and a Kiyayama 8000 grit finishing stone.

      This picture shows the stone holder in the middle.

      Here’s a size comparison shot between the old stones and the new stones.

      Here’s a close up picture of the Kitayama 8000 stone.

      Here’s a picture of my soaking pond with the mat rolled up next to it.

      And finally all the stones and the holder in the container.

       
      I just sharpened most of my knives on the old stones. I’m now going to try sharping one on the new stones to see if there is any difference. I’ll let you all know what I find out.
       
      Thanks for looking.
    • By DerHusker
      On New Year’s Eve we had our friends over for dinner.  They were getting up early to go to the Rose Parade so the evening ended early but we still had a great time.

       
      I made 2 pizzas. The first was a Hawaiian Pizza with red onion, black olives, Canadian bacon and pineapple.



       


       



       


      The second was a Meat Lover’s Pizza with red onion, black olives, peperoni and Italian sausage.




       



       



       


      Both were delicious but I have to say the Meat Lovers was my favorite.

       
      Thanks for looking.

    • By DerHusker
      Most of you who’ve been around a few years, know this is the time of year that I go full Griswold. Here’s a pic of my house from a few years ago.

      It gets a little bigger every year. This year I rented a boom to put lights up in our 50’ tall Italian Cypress you can see to the left of our garage. (Sorry no photo of it this year)

       
      Anyway, as is our family’s tradition, we host everyone on Christmas Eve for dinner and presents. In attendance were my two brothers that live here in California. They came down from the L.A. area along with my niece, my nephew and his fiancé. (in addition to my wife and I) We like to vary the meal menu each year. One year we will cook Tamales, (A So. Cal. Christmas staple) the next we’ll do Ham, then Turkey, then a nice Ribeye Roast. We hadn’t had Ham since 2016 so we settled on that.
       
      We were quite busy making all the dinner and fixing’s, so I didn’t have a lot of time to take a whole lot of photos but here are the few that I did get. Here’s the ham on the kamado for the first few hours at 275.

       
      Here’s a pic of the stove with the beans, carrots, potatoes and gravy on top. (Green Bean Casserole and biscuits in the oven)

       
      Here’s the ham after the 2 hours in foil with the pineapple and cherries added for another 10 minutes at 425.

       
      Here’s the ham on the table waiting for the rest of the fixings to join it. (It’s funny but I didn’t realize that this is almost the exact same photo from 2016)

       
      Here’s everyone waiting to dig in.

       
      Here the one photo I got of the food and table. (As you can see we broke out our finest plastic cups for this dinner )

       
      Here’s what everyone looked like when I asked if they could wait for me to take more / better photos of the food.

       
      Everything was delicious and we had a great time that evening.
       
      Merry Christmas everyone and thanks for looking.
    • By DerHusker
      A certain knife dealer site had so good of prices on some nice knives in BD1N stainless that I couldn’t help myself. (It’s a sickness I tell ya!) Anyway, here’s some pics of my new tools.

       
      9” hollow edge craving knife and fork set.



      6” curved boning knife.



      I had a Big Poppa gift certificate I’d won in a throwdown that was burning a hole in my pocket so, I placed a couple of items I didn’t already have in my cart.



      Also added 2 rubs on sale that I thought I’d use a lot.



      I already used the carving knife for Christmas Eve dinner with my family and hope to use the other items real soon.

       
      Thanks for looking.

×
×
  • Create New...