How To Smoke Cheese

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Опубликовано:

1 авг 2024

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Комментарии : 36

@fellowshipedm7484 4 года назад

This is the most wholesome thing I've come across. I needed this video.

@theykilledultimatefuntibur314 3 года назад

this video deserves so much more views than it already has

@lawwdogg1digr 3 года назад

The Bob Ross of smoked cheese.

@RashleysBorderQue 8 лет назад

I love the fall. That cheese spunds delicious. You have got a wonderful smokehouse. Great design.

@chrisdowing1775 7 лет назад

OMG Tim that looks fantastic! I love cheese and smoked cheddar. Gonna have to make one. Thank you!

@BornRandy62 8 лет назад

other things can be smoked also. IE salts. just spread out some salt on a baking sheet and put it in the smoke chamber. after an hour or so stir it around and let it run some more. more smoke can be intense when you use it.

@The3DPrintingWarrant 8 лет назад

Great video!! Pepper Jack cheese taste good smoked as well.

@Kitwilbur 7 лет назад

Great job Tim! Love the smokehouse!!!

@roberthuffman4354 8 лет назад

GOOD JOB TIM

@bryanclapp1241 6 лет назад

Hey Tim, to cold smoke Havarti Dill it takes 3 hours with Apple wood. B.C.

@PowerGearPerformance 7 лет назад

in my neck of the woods. im from Scott County

@LilDoggy 8 лет назад

Works great if you freeze your cheese first, been doing it like that for years, made a video and melted my cheese lol the only time it went wrong.

@tnmmfryer 8 лет назад

+Tim Farmer Have you cold smoked on the BGE?

@WimpyJit 4 года назад

I'm gonna make some

@MyTowerofpower 7 лет назад

+Tim farmer hello sir, I'm in the process in bulking my smokehouse. My question is will these style smoke houses hold a 250-275 temperature? I ask because I'm primarily building this style of smoke house is to smoke briskets,ribs and chicken

@TimFarmerCK 7 лет назад

Keep in mind this is a cold smoker, used to cure hams and bacon and such, not to keep warmer temps..

@darcibarbosa5645 8 лет назад

Hello, Tim, my name is Darci, I live in Brazil enjoyed your video smoking and would like to know how long and what is the temperature that cheese was ready. Congratulations on video.

@TimFarmerCK 8 лет назад

+Darci Barbosa About an hour and about 85 degrees…..

@darcibarbosa5645 8 лет назад

+Tim Farmer You say 85 degrees Fahrenheit? In Brazil as measured degree Celsius, then making the conversion would be 29 degrees Celsius. Thanks for the answer.

@TheWoodsOnline 8 лет назад

Now if we only had a smokehouse...lol

@lonesomephoenix 4 года назад

Hey Tim, thank you guys for the great Video, I noticed you're using actual Apple Wood for smoking, can you shed some more light on the mechanics of using actual wood for smoking? and what is the difference on the Cheese between using actual wood vs. using those wood Pellets you get online pls? thank you.

@TimFarmerCK 4 года назад

I have used pellets in this 'house' smoker, and they work just as well! I pile 'em up and let 'em smoke!

@albertaclipper3029 8 лет назад

OMG TIM HAS SPROUTED SEEDS ON HIS FACE!!!!!

@hughey974 8 лет назад

I just did some tonight and ive read you need to let it rest for 1-2 weeks to mellow out, is this the case? Ive vacuum sealed all my cheese and back in the fridge but from what i seen you ate it right off the smoker.

@TimFarmerCK 8 лет назад

I let some rest for a couple weeks, and tried some right off the smoker.....not much difference

@hughey974 8 лет назад

+Tim Farmer good to know

@StonepostInstitute 8 лет назад

+Tim Farmer Well done, Tim. Love watching your work.

@johnlord8337 8 лет назад

10*

@RUBIZEN 7 лет назад

So hickory, apple and mesquite...what other woods can be used for flavoring? Maple? I would stay away from cedar!

@MrForcats 7 лет назад

RUBIZEN I smoked two batches (Gouda, Muenster, Mozzarella and Jarlsberg) this weekend, one with Peach the other with Pecan. The tester pieces were fantastic. I allow a 7 day rest before using. Smoked on WSM.