Posted by admin | Posted in outdoor cooking | Posted on 24-04-2010
Tags: bbq, bbq smoker plans, bbq smoker recipes, bbq smoker reviews, bbq smokers, bbq smokers for sale, cooking, food, recipes, smoker
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Bbq Smoker
How to cold smoke cheese in a BBQ smoker
Cold smoking cheese is generally quite an simple process. Once you have learned the whole process and have thoroughly practiced it, by yourself, you will never feel like buying smoked cheese from the supermarket, anymore. Cold smoke cheese in a BBQ smoker has a definite color, odor and taste, which is hard to replace. Now, there is no need for you to eat ready made cold smoke cheese, which includes harmful chemicals and color elements.
The time limit for cold smoking cheese will rely upon what sort of cold smoke generator you are using. On an average, it is advisable to smoke the cheese for about a couple of hours. This will ensure that the cheese gain the right color and flavor. After the cheese is removed from the BBQ smoker, for best results, it's preferable to wrap the cheese in Clingfilm and then leave it to rest for more than a week, in the refrigerator. But, if it's not possible for you to leave the cheese for a week's time, make sure that you at least allow it to rest, for the nighttime, before serving it.
First, to prepare cold smoke cheese, you have to buy superior quality dense cheese, preferably Cheddar. Then, you need cutting the cheese into square inch strips, so as to allow regular penetration of smoke in the cheese.
The 2nd step is to put the cheese strips on the BBQ smoker racks. When placing the strips, ensure that you permit little space, in-between every strip. This would let the smoke to spread evenly, on all the sides. One very important thing which are required to bear in mind is to test your surrounding temperature, before cold smoking the cheese. If the surrounding temperature is just above 30?C then it is much better not to try out cold smoking, because it will cause the cheese to melt.
The next step is to place the cold smoke generator, below the BBQ and ignite it. After lighting it, you need to close the smoker lid. Always remember that when smoking cheese, you need to be sure that the quantity of smoking going in need to be similar to the amount of smoke coming out. It's because it requires minimal smoke to provide taste to the cheese. The trapped smoke, present inside the smoker, will provides a "creosote like" taste to the cheese.
After cold smoking the cheese in BBQ smoker for a couple of hours, you should take away the cheese strips and pat them dry. Then you should wrap them in kitchen foil and leave inside the refrigerator, to rest. This will cause the flavor produced by the smoke to mellow.
For finest flavor and texture, it's recommended to use cherry, Hickory or apple wood for cold smoking cheese.
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bbq smokers
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charcoal smokers
1st time cooking with my Frontier BBQ smoker any tips please?
slow and low
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