Great video! My husband comes home from Kuwait next month. He will love giving this a run. Something different than meat. Thanks for the demo.
@wwflguy Жыл бұрын
My thoughts would be why not just use a smoke tube and leave the smoker off. Also. The longer you wait to eat it afterwards the better. I'd wrap it up and wait 3 to 7+ days for better results and flavor absorbing and distribution throughout the cheese. My philosophy is if I'm going to set up to do it just as easy to do a lot as a little. Could make great cheap gifts for your friends and family and just smoke up multiple 1/2# blocks to share
@GrillSergeant Жыл бұрын
Agreed! What wood do you like using?
@wwflguy Жыл бұрын
@@GrillSergeant been a while so I forget for sure I'd suspect. Apple, pecan or hickory last time. In my master built with the cold smoke attachment. I'm long overdue to make some more I have a drawer full of cheese waiting just need some cooler weather FL heat woukd melt the cheese by itself.
@Mosalino3 жыл бұрын
The vacuum seal also helps pull the smoke flavor deeper into the cheese.
@crutterjr3 жыл бұрын
Glad to see it worked sir, now get meat slicer out cut up a bunch of slices, vacuum seal n enjoy whenever you want, great video....
@Invaderjason1233 жыл бұрын
I do cold smoking in my MES. I have vacuum sealed and let sit for 6 weeks and it tastes amazing.
@ReverendPONT3 жыл бұрын
I was expecting this to not work lol. I am so doing this when I get the Brunswick. Congratulations on almost 10,000! Your channel is blowing up!
@unclestevesshake3 жыл бұрын
Awesome CHEESE! Congrats on the 10k. That is awesome
@ryotaryuu3 жыл бұрын
A smoke tube would be so much easier
@GrillSergeant3 жыл бұрын
You are not wrong. 😂
@jbizz13203 жыл бұрын
@@GrillSergeant have you tried it yet? I have both and thinking of trying one then both them.
@GrillSergeant3 жыл бұрын
@JBizz I have. A smoke tube definitely makes it easier
@superneo1233 жыл бұрын
Looks great, it is in the teens and 20s here so i wont need the ice, i can just put in some of the 3 feet of snow we have lol.
@meatthecookk.22273 жыл бұрын
Awesome idea for sure always been told you have to wait nearly a month before unwrapping but yours looks great. Awesome on getting close to that 10k congratulations 🎊
@benh5803 жыл бұрын
I think you're supposed to wait two weeks after smoking
@Leeuwin632 жыл бұрын
Love smoke cheese
@jamesdayringer7102 жыл бұрын
Once in a vacuum sealed bag the cheese will get more pronounced with smoke flavor and get darker on the outside all around the block after 2 weeks.
@LT905yoc3 жыл бұрын
Congrats on the sub number and on success of your experiment! Looks fantastic
@JimCook3 жыл бұрын
Well done Sarge.
@Mosalino3 жыл бұрын
I can see that whiskey kicking in.
@DKINTHEWILD3 жыл бұрын
I just subed andI've got my new pb Brunswick coming ordered it two days ago between you and mazie I decided on this unit can't wait for your inspirations in smokin keep them coming
@GrillSergeant3 жыл бұрын
Very cool! See you around!
@1windjammer23 жыл бұрын
Where did you order from?
@DKINTHEWILD3 жыл бұрын
@@1windjammer2 Walmart online @ 1am pacific time. I work a late swing shift they seem to post a few every night . Good luck 👍
@BartlowsBBQ3 жыл бұрын
Who cut the cheese? 😂 Great video!
@jamesgay63173 жыл бұрын
Awesome cook
@bobbicatton3 жыл бұрын
Nice experiment👍 Smoked cheese is awesome‼️
@chrisfisk3095 Жыл бұрын
Where did you get that rack? Love the idea!
@FGUK19733 жыл бұрын
Looked amazing!!! I love Cheese and I love smoking!! Win Win for me!!!
@weswhatscookin68083 жыл бұрын
genius smoked cheese!!
@californiamagician3 жыл бұрын
I enjoyed the intro... But something smells funny here... No matter how you slice it.
@markmummert27792 жыл бұрын
I wonder if using furnace foil tape and taping off the vents on the shelf you use would help keep it from melting also. And I'm not seeing any smoke at all.
@HobiesGarageBBQ3 жыл бұрын
Good job!
@rburn99 Жыл бұрын
why am I not seeing any smoke. Especially when you open the door on a smoker you have to step back to avoid the rolling cloud of smoke and your eyes burning for 2 minutes. And the lower the temp, the more smoke.. at least on my pitboss vertical.
@ruhster6663 жыл бұрын
Awesome so want to try that😀
@sherxiong9573 жыл бұрын
Can you do a biscuit test on this Brunswick smoker
@mikesnyder74673 жыл бұрын
What temp did you do this on?
@thebranman19953 жыл бұрын
Where did you get your wire rack
@chrisfisk3095 Жыл бұрын
I second that question!
@shadowspirit93 Жыл бұрын
Where can I get a rack like that?
@CastleHives3 жыл бұрын
Cut that cheese Sarge.. Cut that cheese.
@SkrapSF833 жыл бұрын
So you can cold smoke salmon this way?
@shermantomlinson28393 жыл бұрын
What flavor of pellets did you use?
@fredfigura20463 жыл бұрын
Can I cold smoke with pitboss pro 4 ?
@GrillSergeant3 жыл бұрын
The temp ranges are the same on Pro Series 4. You should be good to go...
@fredfigura20463 жыл бұрын
@@GrillSergeant ill try.thanks
@kathyw71303 жыл бұрын
What type of pellets did you use?
@GrillSergeant3 жыл бұрын
A 50/50 mix of Pit Bosses Charcoal pellets mixed with Pit Boss Competition Blend Pellets.
@superneo1233 жыл бұрын
@@GrillSergeant i was going to ask this as well, good to know.
@sec0923 жыл бұрын
He said cut the cheese,,,,, lol ... WHO CUT The CHEESE ??