Smoking Cheese: Add Heart Winning Flavor

By Author: nick smmith
Total Articles: 993
Comment this article

The smoker is used to add flavor to meats and other foods including cheese and vegetables etc by exposing them to the smoke from burning or smoldering materials, mostly wood. There are many people around the world who love to have grilling experience and enjoy the smoked food. Cheese smokers for outdoor cooking or grilling come in amazing varieties that create bit trouble for the starters to decide on the right one. Charcoal is a popular fuel for these smokers.

Offset charcoal smokers or upright drum smokers are traditional ways of charcoal smoking which were widely used in the past. The main distinguishing feature of the offset charcoal smoker is that the cooking chamber is usually cylindrical in shape, with another smaller cylinder attached to one end for the firebox. A small fire is lit in the firebox to smoke the food. Both smoke and heat are provided into the compartment where the food is kept through a connecting pipe. The smokes are also provided to add a unique flavor to it.

The Upright Drum Smoker is other kind of smoker which has an upright steel drum that is used for cooking. The apparatus can be arranged ...
... in a variety of ways but commonly a basket holding charcoal is kept at the bottom of the drum to provide both smoke and the heat. There is few charcoal smokers use water to remain the meat moist.

The propane smoker and electric smokers are quite popular choice for people of contemporary generation. The propane smoker is generated by a gas burner and on the other hand electric smokers need a shorter start up time for smoking. The smoke in the propane smoker passes through the event smoking the foods placed in the containers but the electric smoker provide a relatively large interior cooking space.

Cheese can be smoked using two vital method including hot smoking and cold smoking.

Hot Smoking Cheese Method

This method of smoking is very much different from cold smoking. To do this method, the cheese is basically partially cooked and it smokes and cooks between a temperature of 100 degrees and 190 degrees. The color of the cheese that comes out after cooking is golden brown and the great smoky flavor easily wins your heart.

Cold Smoking Cheese Method

The cold smoking is another method of smoking cheese but it takes more preparation and time. With the cold smoke method you basically have to preserve the cheese first, so after it is made, it needs to preserve for about a month. Cold smoking is done at a temperature between 70 degrees and 90 degrees. This method of smoking offer you an amazing flavor without going for heat procedures.

For more information about Food Smokers, please visit www.outcookerproducts.com