Anyone using the smoking baffle for cheese. I am looking in to buying one to do cheese. What kind of wood works best for cheese and which cheese is best for smoking.
Original Post
Replies sorted oldest to newest
I haven't used the cold baffle. I like hickory with Gouda.
I just fire off a piece of charcoal or three and cover with chips in the wood box. Works fine for me w/o any type of baffle. Still gotta watch the temp to be sure it doesn't climb too much; for that I use my Mav.
I like hickory on Sharp Cheddar, but can't say I use the cold smoking baffle either. It diffidently does something nice to the taste of the cheese.
I have a cold smoke baffle on order. It should get here tomorrow or the day after. Itf I can get everything to go as planned I will try smoking some cheese this weekend.
There have been a lot of posts about thise, so here's a quick search to get you started:
Search on "cheese"
So there are too many posts on "cheese" so a more specific search will give you more tailored results.
One place to start:
Draft on "Cheese 101"
Search on "cheese"
So there are too many posts on "cheese" so a more specific search will give you more tailored results.
One place to start:
Draft on "Cheese 101"
I use the cold baffle for cheese and it works very nicely.
I put a pan of ice on top of the baffle (as suggested) and put the cheese on the seafood racks (or anything that will prevent it from slipping through the cracks if it gets too gooey)
I usually break chunks of wood into small pieces (but not chips) and then fire up.
I let it go for 25 minutes or when the chamber reaches 85 deg whichever occurs first. Then turn it off and let it sit for 1.5 hours. Works nice.
And remember, that the cheese will taste more smokey the next day.... and then just get better.
I put a pan of ice on top of the baffle (as suggested) and put the cheese on the seafood racks (or anything that will prevent it from slipping through the cracks if it gets too gooey)
I usually break chunks of wood into small pieces (but not chips) and then fire up.
I let it go for 25 minutes or when the chamber reaches 85 deg whichever occurs first. Then turn it off and let it sit for 1.5 hours. Works nice.
And remember, that the cheese will taste more smokey the next day.... and then just get better.
I like sawdust or pellets when I cold smoke, they ignite at a lower temp and for me work better than wood chunks.
The Draft on Cheese 101 is a good starting point.
Can that be added on the forum home page along with the other 101s?
Can that be added on the forum home page along with the other 101s?
quote:Originally posted by Chef-Boy-Arnie:
The Draft on Cheese 101 is a good starting point.
Can that be added on the forum home page along with the other 101s?
Not until I complete it, it's pretty much one of the lesser 101's and it needs some work for me to make it official. It'll be some time, just too much to work on.