How to Smoke Cheese on a Offset Smoker

welcome to Mike Brown barbecue today I'm going to show you how to cold smoke cheese on a 250 gallon Offset Smoker stay tuned all right folks so it's currently about 25 degrees in Southeast Texas which means it's good weather smoke some cheese cold smoke on that 250 gallon offset smoker so I'm gonna start with getting these all opened up and labeled it's right here it's Kobe check cheese it's got a little bit of higher smoked pimp then mild cheddar sharp cheddar Jaws so it's a good one to smoke with what I'm going to do is take my knife right here and try to carve CS in it it's hard to see that but I can see it so I know that's my Colby cheese like I said that one's pretty self-explanatory now this one right here is Kobe cheese so I'm gonna do CC in it just like that place it right here leave just a little bit of space between them so smoke can get on them I'm putting these right here on this cooling rack to give me enough room to do it all this right here is Monterey Jack I am going to label it put it down right there this right here is mozzarella mozzarella actually has the highest smoke point in any cheese that I've messed with so I'm just going to put a Big M on that one for mozzarella and a z that way we know what that is you probably really can't see that on camera I apologize for that that dude go right there and this one right here is medium cheddar I've got to label this one because it looks like some of my other ones put MC on it and this one right here is medium cheddar I'm gonna put m m on it with a e so I know that it's medium cheddar and this one right here is sharp cheddar so I'm going to put an S and a c on it just like that put it right there all right folks so there we go we got eight different kinds of cheese I've actually got two of each so I'm gonna go ahead and get these other ones put on here right quick and then we'll get these loaded on the pit cheese is real simple easy to smoke some cheeses can get a little hotter than others from what I found is yellow cheddars melt quicker so you really don't want to get your smoker over 125 with these or they'll start to break down your white Cheddars are a little bit more forgiving I've actually smoked some pepper jack mozzarella and some of these white Cheddars and about 150 and 175 and they held up it's the educational fun fact for you guys so I'm gonna go ahead and get these other ones opened up labeled up next time you see these will be when we put them on the pit all right so I got these on the pit uh I kind of miscounted and thought I'd grab two mozzarellas but I actually have another monterey jack so I don't have two of each but I've got uh 14 blocks of cheese right there that I'm gonna cold smoke if you're gonna do this might as well go all out I'm putting it on this wire rack to keep the bottom of it clean because my grates are really dirty I need to clean this thing and I'm gonna put it right there in the middle I don't want to put it too far off over here to this side because a lot of your heat is going to come over and be exiting from right here to here so this right here is a little bit of a colder spot I'm going to try my best not to get this fire in over 120 degrees if I get over 120 degrees all that yellow cheese will start to melt and fall through the wreck and I don't want that so I'm going to show you how I'm going to combat that here in a minute so let's go ahead and get this shut down all the ice has just now melted off of the pit it was ice over and let's go build us a little bitty cold smoke fire so what I got here is a burnt down real good half chimney of charcoal burnt down real good you don't need a big fire I'm gonna go right there close by the door and then all I'm going to do is I cut one of my dense red oak logs in half it's going to put out some good nice dirty smoke for this cold smoke typically my cheese I like to cold smoke it for anywhere two to three hours we'll assess it as we go but we'll put this dude right here in the middle of that little bitty cold bed and it's just going to sit there and smolder like I said we're going to keep our temps down below 120 and let this cheese smoke in all that cold smoke and it's going to be good so I'm going to shut this down leave it open about an inch and let that cold smoke draft up through there and do its thing flavor that cheese we'll check on that cheese here in about an hour it'll take probably about two hours for that little bitty uh piece of wood to burn down right there so I'll keep you guys updated and then I'll show you the secret to even get more smoke out of your cheese after you're done smoking next time you guys see me when we check on this cheese all right so about an hour's past I'm gonna check on this little bitty fire my little bitty coals are burning up still smoking real good but I know if I don't take care of this now I'm gonna fight it later so what I'm going to do is go on here throw some little splits on some little kindling down on my coals just like that before you know what turn this dude sideways just like that and get this going a little bit better we'll uh we'll give it a little blow really what helps me is this little coffin in the house that works in my fireplace blow but it won't blow the ash everywhere I'll come right here foreign just give it a little blow until I get that collared up a little bit because that'll kind of replenish my little coal bed there for a minute help burn that piece of dense wood so I like what that's doing I'm going to close this down I need the Firebox door open about an inch and I'll bring you over here and show you what my temperatures look like not the dirtiest smoke in the world but it is a dense smoke and that's what we want we want to get that cheese good flavor as you can see we're not even 100 degrees on our 10th on either gauge which is good that's what we want right now we don't want High temps and melt that cheese especially that cheddar this is what our cheese is looking like it's kind of hard to see because of the smoke but it is starting to take on some of that color so we're going to close this back down and let it continue to smoke on the next time you guys see me we'll be at the two hour mark when we put some more kindling on that fire and check on this cheese see if we like it so we're officially at our two hour mark our little log in here it's just about burn up so now what we're gonna do next is I'm gonna put this log right here directly over the top of that we'll let it do its thing it's pretty hard fire to manage right here guys it's just it's exhausting baby in this cheese not really it's really easy this is all you need minimal heat optimal smoke so we're gonna shut that down and go see what our cheese is looking like stay tuned here's what our temp is looking like we're not even at 100 degrees probably about 80 ish degrees that's looking real good got plenty of nice smoke coming out the stack that's what you want so let's open this up see what we got oh Smokey guys let's let that clear out a minute so you can see our uh pepper jack starting to get some good color to it it's taking some smoke in same thing with our monterey jack here it's looking real nice you can actually see the letters I called in there earlier but it's taking on a little bit color so we're at the two hour mark I'm gonna let this go for another hour maybe two hours and we'll see what we got so just manage the fire we're holding a low tip on our cheese we've got a real Smoky fire going that's what you want to get that that smoke flavor down in that cheese so I'll bring you guys back here in another hour all right temperature update 100 degrees exactly that's good for smoking cheese now let's see what our cheese is looking like it's looking nice it's got some good color to it one thing to check especially on this yellow cheese to pick it up make sure it ain't melting looks I know it's not melting because of the temp that we're smoking at but it's all got some good color on it I'm gonna let it smoke for another hour I'm gonna let it go for another hour and soak some more smoke up and then we'll uh we're taking off the back sealant I do need to put another split on the fire so I'll bring you guys back for that well yeah our Mark folks that's what we're looking like best thing to do with this is take your time baby it don't get your heat too hot and you'll turn out a good product in here so let's close this down we'll get our fire managed stay tuned all right folks so you can see the log that we had underneath there it's burnt down I'm gonna just turn this little dude off to the side something with that bark down and then I'm gonna stick this little dude just like that on him and that right there will help me finish out this cold smoke give me plenty of smoke like I said I'm gonna let this go for another hour and here in an hour we'll take that cheese out we'll vacuum seal it someone let this go for about another hour so the next time you guys see me when we look at that cheese for the last time we officially hit the four hour mark I'm at 110 degrees on my tent which is the hottest I've been so far let's look and see what these are looking like and I like that I like that a lot they're taking on a real good smoke color they're looking nice the edges have softened up a little bit that's where the holes are drawing out that was far as I want to take those so what I'm going to do with these now you can see what those are looking like in the daylight right there still seen leverage I wrote on them all that cool stuff so what I'm going to do now is take these and put them in my fridge for about 30 minutes and let them firm back up a little bit some of them got a little saw especially the yellow blocks and let them somewhat cool down they're probably like 90 degrees internal temp maybe not even that so next time you guys see this will be when we vacuum seal them up stay tuned all right folks after chilling these in the fridge for a little bit that is how they turned out we got a nice color to them they're back to being firm and now it's soft only thing we got left to do now this vacuum seal these bad boys just some regular old vacuum bags from Walmart actually the food server bags so what you want to do is put your cheese in your bag just like that [Applause] I like the vacuum on get this as tight as I can [Music] what I also like to do with this cheap vacuum sealer is sealed twice I've got a new one coming in it's just a cheap Amazon once I experimented with an Lem 250 and it wasn't worth a darn I brought it back to Academy so this one's a mozzarella right here I could see it on there so I'm gonna write moss and I'm gonna put today's date got secret to getting this even smokier than what it is is to at least leave this vacuum sealed for 24 hours that smoke kind of gets pulled into the cheese and it gets even better but what I like to do is let it go for seven days before I actually try it again so let's get us another one down here and this one here is our mild cheddar that's what MC stands for it's got some good color on it I'll use this one to help level the bag up [Music] [Music] this one mild cheddar foreign greasy let's see if I can do it better on the other side there you have it right there folks and like I said leave this vacuum sealed up and you'll get a deeper smoker flavor in it before you uh you cut it open we got two of them done right here so I'm gonna go ahead and get the rest of these done and then we'll talk about this here in just a minute stay tuned all right guys I'm smoking your cheese that's easy smoking cheese is good get you Pepper Jack that's sharp cheddar we did eight different kinds of cheeses now you could take this cheese and you can put it in whatever you want you can put it in macaroni you could snack on it you can do all kinds of stuff it's easy it's easy to do on a 250 gallon pit when it's cold outside so I encourage everybody to uh smoke your own cheese because it's easy it's easier to do it on offset than it is on a pellet smoker in my opinion so we'll go through a recap of the cook so we built a real small fire we never got to Temp over 100 degrees we cold smoked this for about four hours maybe a little bit over and uh I didn't even burn through two logs in that time doing that because I cut the logs and chunks you just you got to start the real small coal bed and feed a little kindling to it every now and again to keep it going and just keep that cold smoke pumping through there but it gives that cheese a real good flavor and like I said at least leave this vacuum sealed for about 24 hours before you cut into it and actually the longer you leave this vacuum sealed the more intense the smoke flavor gets on it my favorite one I won't even get into to about a week then I'll cut it open and what you don't use you just freeze it break it out later on I did 14 total blocks eight different kinds of cheeses so they make good gifts uh good snacks good elements to add to your cooking you can make a smoked mac and cheese and not even put your mac and cheese on the smoker because you smoked the cheese so that's pretty much it guys if you like this video please like And subscribe and more content will be coming y'all's way thanks for watching peace

Channel: Mike Brown BBQ

Views: 5,579

Keywords: #smoker

Id: b_cXk6FBTXk

Length: 17min 48sec (1068 seconds)

Published: Tue Dec 27 2022