I've got a 20+yr old kamado. and also live in the cleveland ohio area.The colder the outside temps the longer I can smoke cheese before internal temps get high..and wrap for several days. It usually doesnt last long after making..cuz cheese goes with everything!
GREAT job Andrew. I did my first batch of cheese last year and gave them as XMAS presents. Boy oh boy howdy, they were a hit. I used a smoke tube with cherry pellets. Some smokers say to let it age a month before eating but I like it right off the grill. Keep the vids coming! !! !!!
doing this in a few days on my large offset so heat source far away so hope all goes well. Thank you for a great video without using a smoke tube ! ! ! ! !
Hello from Germany🤜🤛. Cool🧀🧀🔥🔥👍👍👍. Ps. Do you also cook in Dutch Oven? I have a lot of Dutch Oven🥘🔥👍 recipes and more will be shown. Recipes - from regions of Germany, Russia and Asia. Greetings Waldi🤝🍻
@@AndersonsSmokeShow That begs a question. Do you have any tips for smoking in the dead of winter? It's usually deer, and usually goes ok, but I've some other things and they results are all over the place. Undercooked to burnt.
Very interesting. I cold smoke using a smoke tube but same principal overall. What I didn't do is wrap them to let them breathe for a couple days. I just went straight to vacuum sealing. Have you done any experiments where you did both to try the difference?
Does the smoking process help preserve the cheese, or just for flavor? I purchased some at a gun show, it was delicious! Can’t wait to try my hand at smoking some cheese!
I bought the char griller competition pro smoker on saturday and smoked about 8 pounds of pulled pork yesterday...is there an easy way of removing the ash from the fire box during the cook??
If it’s anything like the Grand Champ, no it would be very difficult or impossible to do…. On the grand champ the coals are sitting on top of the tray where the ashes fall.
@@AndersonsSmokeShow Competition pro is the same way as the Grand Champ. Competition pro is a little smaller...does not have the sliding shelf in the cooking chamber
Do you just rest for the 24hr in butcher paper or do you keep resting after the vacuum seal? Met a guy that told me you should rest for a week per hour of smoke. Took me by surprise, didn’t know if you heard anything like that. Bought some from him and it was pretty fire so it might not be a bad idea
@@AndersonsSmokeShow IVE been wrapping in parchment or wax paper, and then immediately vacuum seal and not touch for 2 weeks. last smoke i did what u did. wrap in peach paper. and then vacuum still wrapped. always get a great smoke flavor. im using pellets in a tube for about 4 -5 hrs
I never use butcher paper, it will absorb the smoke flavor from the cheese. I ALWAYS smoke my cheese for 5 hours, 2 1/2 hours on 2 sides. You can use 3-4 hours if you like. After I remove the cheese, I place the cheese on wire racks and let it rest uncovered for in a refrigerator for 1-4 hours. This will help dry the surface. Then I vacuum pack the cheese (this is the best method for storing the cheese). Then it sits in the fridge for 1 month minimum. I know I'm giving away my secrets when smoking cheese, this is what I teach people to do. Another tip, wear food safe gloves when handling cheese, it prevents transfer of bacteria from your hands to the cheese. This helps prevent mold from developing. With the vacuum packing, I have and still have cheese in my frig for over 1 year, and it does get better with age. An added note: at one time I have had almost 80 lbs. of smoked cheese in my dedicated frig.
Do you still have the char griller 980? I have one and it's been a disaster since I got it. The controller was bad and it took 3 months to get it in and then the fan went bad the same day I put the new controller in. Just wondering if you still used it and if you like the XD series better?
