smoming more cheese

[glenn57]

so i wanna do another batch of cheese. the last time i put it on my gas weber grill. it turned out good.  BUT, been thinking, because the weber charcoal gill is more air tight would the cheese absorb more smoke??????

any opinions??????????

and just fer da heck of it if i gotz room i'm gonna throw a stick or 2 of butter on!!!!!!!!!!!!!

[ThunderLund78]

I thought the same thing - then I read that you want the air to move about in the smoker - the more the smoke is moving through the vessel, the more exposure to smoke the food gets.  Like a furnace filter, it will only catch particles if the air's moving.  Things that make you go hmmmm.

I know when I do ribs, during my smoke phase, I always have the vents open a little bit to pull that smoke through.

Just my $.02

[glenn57]

I thought the same thing - then I read that you want the air to move about in the smoker - the more the smoke is moving through the vessel, the more exposure to smoke the food gets.  Like a furnace filter, it will only catch particles if the air's moving.  Things that make you go hmmmm.

I know when I do ribs, during my smoke phase, I always have the vents open a little bit to pull that smoke through.

Just my $.02

thanks.........but so with that said whats your opinion on the charcoal weber. it has the vent on top and the 3 on the bottom........to open them up some??????

[Rebel SS]

I thought the same thing - then I read that you want the air to move about in the smoker - the more the smoke is moving through the vessel, the more exposure to smoke the food gets.  Like a furnace filter, it will only catch particles if the air's moving.  Things that make you go hmmmm.

I know when I do ribs, during my smoke phase, I always have the vents open a little bit to pull that smoke through.

Just my $.02

thanks.........but so with that said whats your opinion on the charcoal weber. it has the vent on top and the 3 on the bottom........to open them up some??????

d
Yup. Rising heat will go out top vent, pulling in air from bottom. But keep in mind the more they are open, the hotter the coals will get...open the top one more than the bottom. One open on the bottom should be plenty.

[glenn57]

its a cold smoke doofus............no heat involved!!!!!!!!!

[delcecchi]

You need the vents on a weber open some to allow whatever is producing the smome to burn, since combustion requires air.    If I close all the vents in mine, the pellets in the tube go out.

[glenn57]

well i think i'm going be given er a try.............iffin i dont forget to pick up da cheese!!!!!!!!!

[Rebel SS]

its a cold smoke doofus............no heat involved!!!!!!!!!

Ya, I know that. Yer wood chips are burning on what?  Explain HOW you get SMOKE with NO HEAT involved....I wanna hear this.

[glenn57]

its a cold smoke doofus............no heat involved!!!!!!!!!

Ya, I know that. Yer wood chips are burning on what?  Explain HOW you get SMOKE with NO HEAT involved....I wanna hear this.

there's so little heat coming from that it wont matter!!!!!!!!!!!

[Rebel SS]

Coming from what?

[glenn57]

i little tube 6 inches long maybe 1 1`/2 inches wide the pellets are lit, let burn 10 minutes, blow out the flame and let it smolder...takes about 2 hours!

[Rebel SS]

"Pellets are lit"....."let burn"....AHA!!

[glenn57]

 tut_tut-3315.gif confused-3316.gif confused-3316.gif

[Boar]

keep an eye on the cheese, glenn. even those pellet cold smomers will heat things up a little. if the cheese gets soft, put it in the fridge for a bit then on smome again. id have no problem in the new smomer you have but I monitor the internal temp and cheese. when mine gets going you cant see thru the glass.

[glenn57]

thanks bud...........i did 2 batches on my gas grill, one chunk melted a bit but was a little close to the tube. second batch was A-1!!!!!! I AM going to do it tonight so the cool air temp should help!!!!!

[dew2]

thanks bud...........i did 2 batches on my gas grill, one chunk melted a bit but was a little close to the tube. second batch was A-1!!!!!! I AM going to do it tonight so the cool air temp should help!!!!!

Make a cold smoker I posted instructions for!! Put da cheese in yer smoker and direct the smoke from a cold smoke can to the unit.Cold smoking is 90 degrees and less! I found 75 -80 degrees perfect!

[Bobberineyes]

I gots a question. You guys hit the cheese right away or let it sit in the fridge for a spell before slicing? I usually wrap it up and wait but the wife says I'm wasting my time!  confused-3316.gif

[dew2]

I gots a question. You guys hit the cheese right away or let it sit in the fridge for a spell before slicing? I usually wrap it up and wait but the wife says I'm wasting my time!  confused-3316.gif

AH the wife must like it and wants it now.Warm or cold there both great.Personally I like mine warm.BUT when we do it we have a few lbs and have to wrap an cool most.Thats great also with sausage crackers an da cheese for night time snacks

[glenn57]

I gots a question. You guys hit the cheese right away or let it sit in the fridge for a spell before slicing? I usually wrap it up and wait but the wife says I'm wasting my time!  confused-3316.gif

i hit it right away............... then but it in firdge. LBBG says it will last 8-9 months in the frig if its vacum packed......and that the vacum packing actually drives the smoke into the cheese more.

dew.......she like it but i like it more.........i ended up giving alot of it away as samples. i've done 8 of the 8 oz cheese blocks at a time so 4 lbs. cut them in half. this batch will be mostly mine. vacum packed.

hopefully i gotz room fer a stick or 2 of butter.............definitley wanna try that out!!!!!!!!

[ThunderLund78]

I thought the same thing - then I read that you want the air to move about in the smoker - the more the smoke is moving through the vessel, the more exposure to smoke the food gets.  Like a furnace filter, it will only catch particles if the air's moving.  Things that make you go hmmmm.

I know when I do ribs, during my smoke phase, I always have the vents open a little bit to pull that smoke through.

Just my $.02

thanks.........but so with that said whats your opinion on the charcoal weber. it has the vent on top and the 3 on the bottom........to open them up some??????

Yes, if heat's not an issue, I would have the vents slightly open.  Your tubes going to generate just enough heat to create convection which will keep smoke plentiful and moving slowly through the Weber. plus, it's gonna need a little air just to keep a good smolder going, like a previous poster said.  That's just how I'd approach it, let us know the results!

[delcecchi]

Sheesh.  And Reb says I'm pedantic.... 

I smomed some eggs on the weber with a tube full of pellets.   Vents were open at least half way.   After a couple hours or so they still felt cool to the touch when I took them off.   And it was a nice day on Saturday.

[glenn57]

well about 45 minutes left of a 2 hour smoke. I checked the grill cover its warm......ya go down where the cover starts doming and its nice and cool. I wanna look see but  tut_tut-3315.gif tut_tut-3315.gif. I think I like the charcoal grill better.....seems to keep the smoke around the cheese longer.

[mike89]

you look no cook!!

[Boar]

lol yur gona have cheese puddles.

[glenn57]

Mission accomplished! Hope to try to post tomorrow. I like the Weber kettle better. Smoke is more contained. Cheese has more of a smoke flavor.

[Rebel SS]

Sheesh.  And Reb says I'm pedantic.... 

I smomed some eggs on the weber with a tube full of pellets.   Vents were open at least half way.   After a couple hours or so they still felt cool to the touch when I took them off.   And it was a nice day on Saturday.

Who? Me? Never!  THat's an entirely obtuse statement!  I don't like smomed eggs.

[Reinhard]

Ya that tube smoker works great for cold smoking or hot smoking.  No need to fill the chip tray.  When I cold smoke in the electric smoker I pull The chip tray a little more than half way out.  This gives the air that the tube needs to keep going.  I also open the vent all the way.  If you like Bloody Mary's try putting a couple of ice cube trays filled with water in the smoker next time you cold smoke something.  When done freeze them and next time you have a bloody use those cubes instead of regular ice.  good luck.

[mike89]

smoked water, now that is a new twist!! 

[glenn57]

Smomed cheese!

[mike89]

that looks great Glenn, send some up here!!