s.a.m Mixon is the king no doubt.
Winningest man in barbeque competition!!
Have three of his books, very good reads
As discussed in part 1, I often do this to my smoked cheeses. Add a little Jalapeño and sous vide into a good melt. Reform in tupper-ware and boom - Jalapeño smoked cheese. You see dark spots in the cheese, this is the smoke bark (I guess you would call it). The bark is not hard, and imparts incredible smoke flavor to the bite.
Really easy - Give it a try, You will like it.
lkrfletcher I’m drooling, that is genius and amazing! We are gonna be doing a few different things with cheese coming up, I am obsessed with those cheese crisps and I think I know how to do it and make it better but this…man it looks great!
Nothing like a smoked cheese and jalapeño quesadilla or add it to chili to impart a smoky bite. Or have it with summer sausage and a cold beer - Yeah Man!
lkrfletcher Thanks for mentioning this in the other thread and showing it here. That is too dadgum easy and delicious not to do. I can hardly wait for things to cool down around here, so that I can smoke some cheese.
So reading on other forums I have been led to believe that after smoking cheese it is best to let it “age” a little. Do you find that that case?
Not really. It’s great as soon as it cools down. Well at least IMO.
lkrfletcher Your technique may be better than the others I have read about. They complained that fresh off the smoker it had like an ash tray aftertaste, but fridged for a week or so it “calmed” down.
Use an electric smoker at lower temps. Have a water bowl in it.
hey complained that fresh off the smoker it had like an ash tray aftertaste
Yeah, that sounds like bad smoke. I bet most of us around here wouldn’t do that.
So many think that thick, white, billowing smoke is what they want. Most of us around here know that it’s not (and I know, full well, that you’re one of them). I bet that you and many others around here cringe as much as I do when we see a commercial where a guy opens up a pit and in a thick cloud like he’s about to come out and enter a wrestling ring. No bueno!
O yeah, thin blue to transparent is the way to go. Those burns are easier to get at higher temps, I haven’t had much experience at the lower temp stuff. Actually in the middle of my first Canadian Bacon cook with my gravity feed. These lower temps are interesting to navigate. I may have to have a special pid adjustment for them.
Practice makes perfect. I’ve been doing cheeses and almonds a long time.
pr0wlunwoof It is a little trickier just dealing with the lower temps, but it’s not a problem after a little while…
There’s no getting thin, blue smoke from an electric smoker, either, and it’s a lot easier to oversmoke something. It’s all been learning something new, but it’s been fun.
What types of wood do you like for cheese?
Hickory is my favorite. But I’ve also done apple and cherry too.