{"id":707,"date":"2011-05-26T15:49:47","date_gmt":"2011-05-26T23:49:47","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=707"},"modified":"2011-05-26T15:49:47","modified_gmt":"2011-05-26T23:49:47","slug":"hickory-smoked-cheese-in-the-mak-2-star-general","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/hickory-smoked-cheese-in-the-mak-2-star-general\/","title":{"rendered":"Hickory Smoked Cheese in the MAK 2 Star General"},"content":{"rendered":"<p>Spoke with the MAK Grills Support personnel to get the scoop on the temperatures of the Warmer\/Smoking box of my <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"MAK Grills 2 Star General\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/mak-grills-2-star-general\/\" data-shortcode=\"true\">MAK 2 Star<\/a> General Pellet Grill, in order to smoke Cheese. \u00a0 The ambient temperature in Central California will soon rise making it harder to smoke Cheese. Picked up some Cheddar and Gouda Cheese at Costco.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Cheese\/MAKcheese05252011\/MAKcheese1.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Cut the cheese down to size and let it rest on the counter top for a spell.\u00a0 It&#8217;s good to let the cheese dry a little before smoking. Let it sit uncovered in a cool place (or even in the fridge) on wire racks for an hour or so. This forms a very thin skin or crust that acts as a barrier but allows the smoke to penetrate just fine.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Cheese\/MAKcheese05252011\/MAKcheese2.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Loaded the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"MAK Grills 2 Star General\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/mak-grills-2-star-general\/\" data-shortcode=\"true\">MAK 2 Star<\/a> General Smoker box.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Cheese\/MAKcheese05252011\/MAKcheese4.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Setpoint to SMOKE using <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">Hickory<\/a> wood BBQ pellets.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Cheese\/MAKcheese05252011\/MAKcheese3.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Planning to smoke for 2 hours but an hour and 45 minutes into the smoke I decided to pull the cheese since a few chunks closest to the chamber were showing signs of melting a little.\u00a0 Lesson learned:\u00a0 Next time I will place a foil pan full of ice under the cheese to help in keeping the Smoke Box temperature down.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Cheese\/MAKcheese05252011\/MAKcheese5.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Here&#8217;s a view where I used an ice filled foil pan while smoking cheese in my Bradley Smoker.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Cheese10092010\/cheese5.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>In this closeup you can see a nice coloring of the cheese from the smoke and signs of a little bit of melting. I have used <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"CookinPellets Apple Mash\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/cookinpellets-apple-mash\/\" data-shortcode=\"true\">Apple<\/a> when smoking cheese in the past but wanted to see the results of a bit of <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">Hickory<\/a> smoke. Let the cheese cool for about an hour or so before <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"FoodSaver Vacuum Sealer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/foodsaver-vacuum-sealer\/\" data-shortcode=\"true\">vacuum<\/a> sealing.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Cheese\/MAKcheese05252011\/MAKcheese7.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Cheese\/MAKcheese05252011\/MAKcheese6.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Tasted a little of the Gouda before <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"FoodSaver Vacuum Sealer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/foodsaver-vacuum-sealer\/\" data-shortcode=\"true\">vacuum<\/a> sealing and slapping the cheese into the back of the fridge for 2 weeks. The flavor of the Gouda was pleasant enough but I want to allow the smoke to penetrate deeper into the cheese. Have found that allowing the cheese to rest for at least 2 to 3 weeks makes all the difference!<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Cheese\/MAKcheese05252011\/MAKcheese8.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Who cut the Cheese? &#8230;\u00a0 Not me.\u00a0 I will cut no cheese before it&#8217;s time &#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Spoke with the MAK Grills Support personnel to get the scoop on the temperatures of the Warmer\/Smoking box of my MAK 2 Star General Pellet Grill, in order to smoke Cheese. \u00a0 The ambient temperature in Central California will soon &hellip; <a class=\"kt-excerpt-readmore\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/hickory-smoked-cheese-in-the-mak-2-star-general\/\" aria-label=\"Hickory Smoked Cheese in the MAK 2 Star General\">Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":["post-707","post","type-post","status-publish","format-standard","hentry","category-cheese"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hickory Smoked Cheese in the MAK 2 Star General - Smokin&#039; 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