I have to say .. I have been watching your videos for years and I find them to be absolutely outstanding - informative, inspirational, well-produced and appetizing. Now more than ever, I turn to your content for reassurance and calmness in these trying times. Please keep up the great work!!
When we smoke cheese during warmer months, we place a large tray of ice inside the cook chamber to help keep the temperature down to a point where the cheeses won't purge oils.
I absolutely love that you premiered cold smoked cheese in this segment. I've been smoking cheese for a while now, so I know how awesome it is on virtually any cheese. If you ask the people around you if they enjoy smoked cheese, the most popular answer is Gouda. I love gouda, but as you've shown here, the sky is the limit. Cheers brother.. thanks for showing this
I'd also add that you want to keep your pit temp below 90º F or your cheese will melt/weep. Doing it in winter is easiest, since only heat source is the smoking pellets. As mentioned, tray of ice will help on days where temps are going to be a bit warmer.
Hi Chef, I love your channel, and all of the BBQ that you do. I'm gonna be one of those guys, and make a request. Could you do a smoked, boneless, skinless turkey breast? I'd love to see your take on it.
I’ve cold smoked salmon 3-4 times using your recipe/method. AWESOME!!! I usually just use my charcoal grill and works great. I did it once in warm weather and rigged up an apparatus in a large styrofoam cooler with some cold packs and using the pellet tube you use. Worked ok but a bit difficult rigging all that up and one corner of the cooler did singe a bit. Just wondering if it would be ok to smoke around 3 hours in grill like I do in cold weather as long as I chill it quickly after smoking??? In other words, what outside temp range would be acceptable for cold smoking salmon? I might try the cheese too so what would be your acceptable temp range for cheese? Thanks so much for all your videos...top notch!
I have been cold smoking foods for decades and not only do I smoke cheese but I use the same method to make my bacon , where avoiding heat and not meting the fat from the pork belly. I also smoke Pistachio nuts after coating them with finely minced garlic. It converts the nuts into snack crack. I found that smoking a whole chicken in a Styrofoam cooler or a cardboard box, then after a couple hours bring the chicken inside and bake it in a conventional oven it tastes exactlt like it was cooked on a grill. So many great options. Before I forget; I use the smoke pistol machine for cold smoking. Take a look at them at www.smokepistol.com I call it the crock pot of wood smoking. Light it and forget it. I just drill a 1/2" hole in a grill or regular hot smoker or foam cooler or cardboard box and you are in business. Years back when I lived in Las Vegas I was a distributor for Smoke Pistol and took them to a few restaurants and demonstrated smoking cheese to their chef's to show them how easy it was, with a great deal of success. Use smoked Swiss on mac and cheese for a delirious alternative and smoked pepper jack in a quesodilla takes things to another level. Love your channel and products!!
If I'm attempting this on an offset smoker would I put the smoke tube in the cooking chamber or the fire box. Would it be beneficial to maybe add a small fan at the air intake to keep the smoke circulating or is that not necessary?
Is there a difference in the small bags of pellets for the the tube and our larger bags for the smoker? I do the light the same as your video and the smoke always goes out after about 30 mins
He did say the pellets in the small bag were 100% apple where as the large bags its apple and oak pellets. Did you turn the yoder on so the fan helps to keep the tube "stoked" ?
The small bags are 100% Apple or whatever flavor you purchase. Let the smoke tube burn, on fire, for a longer period of time. Depending on the pellets you’re using and how tightly you have them packed it could use a little more time to get a nice ember base.
@@MrMoosefire no...from watching videos on using the amazen tube I dont remember anything about having to have a fan to keep it going but I may have missed something. I heard tha comment about it being strictly apple but not sure that would make any difference?
@@fishindoc6025 oh no, the fan is not required but the yoder smoker has it, which helps to keep things burning. As stated by atbbq above, yes try to let it burn for longer before blowing it out and smouldering. The pellets shouldn't have a very big impact, after all they're all just some type of wood
Hey, what about those of us that have never had smoked cheese? I ain't raising my hand here unless I have a question, cause I damn sure don't have the experience in this case. I know I don't much care for smoked fish or bare chicken. If I'm cooking a whole chicken with skin on then yeah I'll smoke the hell out of it, but if it's just chicken breast for example then I just use charcoal with no smoke adders. I've never had smoked cheese, so I don't know if I like it or not. I do have a block of cheddar in the fridge though so I guess I could give it a try.
It's a nice way to add some smokiness to a raw cheese snack, but also great (and more subtle) when worked in as an ingredient in a larger dish. It's worth a try! Thanks!
Chef Tom, did you mention the ambient temp at all? I’d really like to try this but will spring and summer temps coming here in FL, I’m wondering if this is a winter activity.
You can keep it for weeks. just cut off any mold that may grow... it sounds bad.. but literally, every cheese group would agree. plus also shame you got letting it last that long. but if you vacuum seal, you wont need to worry about it as much.
Hello! This is one of our favorite boning knives - www.atbbq.com/accessories/cutlery/knives/boning-knives/wusthof-classic-6-inch-curved-boning-knife.html. Here is another great solution - www.atbbq.com/accessories/cutlery/knives/boning-knives/victorinox-6-inch-semi-stiff-curved-boning-knife.html. Thanks for watching.
@@allthingsbbq I was going to come down for one of your cooking classes but couldn't make it. I've been using recipes from other sources for my homemade bacon using cure#1. So far I've done it right but can't get the sweet right. Bacon keeps burning when I try maple or honey
Same method. Start with cold butter. It'll hold up long enough to take on some smoke. Salt can be spread out in a pan and stirred occasionally. Thanks!
