British BBQ Society Forums

Hi al, looks good, can you start using thumbnails please, need to keep an eye on space, here is the link if you need a refresher viewtopic.php?f=5&t=4
Cheers
Toby

Dude,

How did the pistachios come out?

The cheese I've done has come out good...at 3, 6 and 9 hours smoke...the best being at the mid point, the 3hr was a light smoking (duh!), the 6 was just right and the 9 was quite dry and slightly rubbery.

The 9 was fantastic in cooking though

Looks good Doc. I think i will get one of those next as I fancy making my own smoked sausages.

this is an old pal of mine in New Zealand doing very well with smoked salt and garlic
www.smokeandspice.co.nz

Totally pi55ed off....it's been a beautiful weekend (apart froma drizzle this AM). So, I thought I would fire up the E20 for some cold smoked cheese and some chillies and toms on Sat AM....by the time I'd got up (just after 06:00) the b4stard who owns the fields to the east of me decided to spray manure all over them - thanks F*ckwad!!!

Hey ho!, there'll be another time!

An old thread I know and I apologise if this post is considered too late...

When you smoke cheese it is quite easy to over smoke. 3-4 hours is usually the maximum I give it however I do cut it into fairly small blocks before smoking. I find that when freshly smoked it can be a little harsh so I always wrap it in clingfilm afterwards and leave it in the fridge for at least 3 or 4 days before eating or freezing. This helps the smoke flavour develop and become more rounded and also helps it penetrate evenly throughout the block.

Totally agree Wade ...I cold smoke cheese the same kind of time. Tried a few woods ..apple and maple were great ...beech fantastic..Oak barrel..really nice ...especially with a more robust mature cheese. Thought I might set up the smoker and do famers markets ...So far seem to just do bulk smoke sessions for me and m8s cheese (get me the odd pint in down the boozer)...never enuff room left to smoke to sell . Oh well maybe next year.

I also smoke quite a lot of fish. Much of it is quick hot smoked as often during the warm summer days it is hard to keep the temperature low in the smoking chamber. With the daytime temperatures falling recently I have been back to the longer cold smoking. Last week it was salmon sides (30 hours) and this week I am trialling some cold smoked mackerel. Here they are after 24 hours in the smoker. If they are successful I will try a full load.

Hi all,

I'm just curious as to what quality of cheese you use. A friend is keen to order a truckle of cheddar from Cheddar Gorge http://www.cheddargorgecheeseco.co.uk/acatalog/our-authentic-cheddar-cave-matured-truckle-750g.html and smoke it - I'm just wondering if that's an expensive cheese to smoke - or ruin!
And two things about the truckle.

Firstly, it's big: 750 grams - cold-smoked whole, I'm guessing it might not penetrate to the middle. Should I quarter it?

Secondly, it's got a rind on it of some kind which may not let the smoke in, either. Would you remove it?

Any advice would be gratefully received.

Dean

wade wrote:I also smoke quite a lot of fish. Much of it is quick hot smoked as often during the warm summer days it is hard to keep the temperature low in the smoking chamber. With the daytime temperatures falling recently I have been back to the longer cold smoking. Last week it was salmon sides (30 hours) and this week I am trialling some cold smoked mackerel. Here they are after 24 hours in the smoker. If they are successful I will try a full load.

A friend was asking me only yesterday about (hot or cold) smoking fish and meat, and whether it preserves it. I answered to the best of my knowledge that hot smoked food still needed to be refrigerated, and with regard to cold smoking (which I know little about) I thought it was mainly for flavour, and to get any kind of preserving, you are looking at things like salting or brining first.

Am I right?