Smoked cheese, using the smokepistol.

View previous topic View next topic Go down

Smoked cheese, using the smokepistol.

Post  Mack on Thu Feb 14, 2008 3:25 pm

3 types of cheese, Mature cheddar, Dutch Edam and Red Leicester.
It's a fairly cold day around 10 degC (50 degF), this is quite crucial as ambient temp can effect the outcome... if it's too hot outside, you won't be able to achieve temperatures below 30 degC (90 degF).

The new 240V Smokepistol


Mounted on a ProQ Frontier


Cheeses on, note that I have left the water pan in place (the outlet for the pistol is just below the water pan).


Smokin! Used Alder for the smoke.


Removed the cheese after an hour and a half, I will refrigerate the cheese for a week (the hardest part), as I'm told this is the best way, apparently if you eat it straight off the unit, it has a very strong and bitter smoke taste.
avatar
Mack
Smokin Hot
Smokin Hot

Number of posts : 1015
Age : 54
Location : Body in Cornwall, Heart in Africa
Registration date : 2007-11-07

View user profile http://www.macsbbq.com

Back to top Go down

Re: Smoked cheese, using the smokepistol.

Post  bowhnter on Thu Feb 14, 2008 4:52 pm

We love smoked cheese...gouda and cheddar for sure.

Did you have anything in your water pan, or is it empty?
avatar
bowhnter
King of Q
King of Q

Number of posts : 250
Age : 58
Location : Frisco, TX
Registration date : 2007-11-10

View user profile

Back to top Go down

Re: Smoked cheese, using the smokepistol.

Post  Mack on Thu Feb 14, 2008 4:54 pm

bowhnter wrote:Did you have anything in your water pan, or is it empty?

It's empty on this occasion Mike, but I guess if the outside temp is an issue, you could fill it with cold water (maybe?) to help keep the temps down.
avatar
Mack
Smokin Hot
Smokin Hot

Number of posts : 1015
Age : 54
Location : Body in Cornwall, Heart in Africa
Registration date : 2007-11-07

View user profile http://www.macsbbq.com

Back to top Go down

Re: Smoked cheese, using the smokepistol.

Post  Mack on Tue Feb 19, 2008 8:50 am

Did the taste test last night...
I preferred the Red Leicester, my good wife liked the Cheddar best (this was the cheese that absorbed the most smoke). The Edam had hardly any smoke flavor, I guess because it is a much denser cheese, so probably could do with a longer smoke.
avatar
Mack
Smokin Hot
Smokin Hot

Number of posts : 1015
Age : 54
Location : Body in Cornwall, Heart in Africa
Registration date : 2007-11-07

View user profile http://www.macsbbq.com

Back to top Go down

Re: Smoked cheese, using the smokepistol.

Post  Sponsored content


Sponsored content


Back to top Go down

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum