Best Wood For Smoked And Cheese Full 2 Hours

Best Wood For Smoked And Cheese Full 2 Hours

It is also worth mentioning that softer cheeses require less time than hard ones to reach an appropriate level of smokiness; if most of what you have on the grill is on the soft side, consider veering closer to 1 hour and change than a full 2 hours.

Cheese may seem like an unconventional thing to smoke but there are actually several advantages when smoking a piece of cheese, some of the more notable among them would be the following.

You save money you might otherwise spend in the specialty deli section because you are making your own fancy cheese.

You can make your own gifts for friends, family and coworkers.

The good news is that there are a wide variety of cheeses that take well to smoking.

Any sort of hard or semi-hard cheese is a perfectly suitable for smoking.

Examples of viable cheeses include the following: Any variety of cheddar.

Go the extra mile and consider cheddar that has spicy peppers, like jalapeos and habaneros, mixed in.

Gouda. Hard mozzarella.

Blue cheese. Swiss.

Parmesan. Pepper jack.

Stilton. Brie. Provolone.

When it comes to the wood you use to smoke your cheese, it is a good idea to consider smoke flavor profiles that complement the cheese.

Some good standards to consider include the following: Apple wood.

Hickory, especially when paired with cheddar or other strong cheeses.

Many say that hickory imparts a bacon-like flavor to smoked cheese.

Cherry. Pecan. Pecan is also notable for giving a bacony-flavor to smoked cheeses, like hickory can.

You want to smoke cheese on a day that will not reach higher than 60F.

Warm temperatures can increase the chances of your cheese going from a smoke to a melt.

Cut the rind away from whatever cheese you plan to smoke and then chop it into small wedges and 2x4 blocks.

If you prefer soft interiors and smokey skin, then break up your cheese into larger sizes.

If your cheese happens to have been chilled, bring it up to a room temperature while wicking away any moisture that results from the thawing.

You will be using a tube smoker for this process, roughly a foot tall.

If you lack a tube smoker, you can use a large can like what you might have after emptying the contents of a can of pineapple slices.

Load the smoker with your ideal wood for the cheese you intend to smoke.

Make sure that its flame is put out and the smoke is light yet continual in output.

Close the lid and allow the wood smoke to go to town on the cheese.

Two hours is a good waiting time, too much smoke and the cheese can develop an overwhelming level of smokiness.

If you only want a mild smokiness to your cheese, give it one hour.

Best Wood For Smoked Mac And Cheese