3 seconds in and I knew I could trust this man to teach me to do anything with cheese.

@ingrid8187DS

Жыл бұрын

Exaaaactly! He knows exactly what he’s doing!

@benliebhaber7099

Ай бұрын

😂

I smoke a lot of cheese as well, a lot of people are unaware of the mellowing process of a week or more. Personally I smoke it 5 hours with hickory, vacu-seal it for 3 weeks, then you have the cheese of the gods! Great channel man, cheers!

@khure711

4 жыл бұрын

Big Reggie I’ve heard 3 weeks also is the time you want to wait on the more mellow white cheese.

@datrumpet5

4 жыл бұрын

I thought it takes like 30 or 60 min to smoke?

@phillipkopp5809

Жыл бұрын

@datrumpet5 if it's a soft cheese like a Colby I'll smoke it 45min.-1hr. A harder white cheddar 60-90 minutes. I used to smoke them for 2.5 hours but found that a shorter smoke time is adequate. It's smoky but the original flavor of the cheese is still there.

I guess KZread wants 2020 to be about smoking cheese for me

@cudelsx

4 жыл бұрын

This guy slaps sub to him

@trenchiano

4 жыл бұрын

Me too

@joeytwotimes9586

3 жыл бұрын

Narrator: 2020 was not about smoking cheese

@philillustration8424

3 жыл бұрын

I liked your predicted version of 2020. The reality, not so much...

@deezrocks6732

3 жыл бұрын

Ive been curious about how to do it so im cool with it lol

this vid led me to smoking cheeses. now i cold smoke all sorts of things. even eggs, peppers and ground beef. thank you chef!

Man!!!! This made me a hero with my wife. I followed this on my Weber Gold. You are right about keeping the temp low. I did this on a really cold day here in Georgia. That would be anything below 45 degrees. Smoked for about 3 to 4 hours with a mix of Apple and Hickory wood. Used 4 bricks of charcoal to start and a block of Apple and Hickory. Had to keep a close eye on it to make sure the heat stayed low and didn't go out. Thanks for this one.

@kaylafitz919

9 жыл бұрын

Okay

@Matthew-cd8iv

5 жыл бұрын

@@kaylafitz919 stfu

I was out all day today smoking a couple racks of spare ribs following one of your old recipes. Came out AWESOME.

If you want to reduce the heat, add a tray of ice cubes, in the smoker box as well. The heat from the pellets burning will hit the ice before the cheese, dropping the over all temp inside. Then you can refreeze the water and you will have smoked ice for your drinks

@kurtkensson2059

4 жыл бұрын

Smoked ice? I've never heard of that before, and now I have to try it. Thanks!

@flemdisch8690

4 жыл бұрын

NLPIKE sounds good for a Bloody Mary. Maybe even an old fashioned.

@RipRLeeErmey

4 жыл бұрын

Wouldn't the ice melt and put out the pellets or do I not understand enough about the interior of a smoker

@NLPIKE

4 жыл бұрын

@@RipRLeeErmey every set up could be different but lets use brother Malcolm's set up for simplicity. After he placed the heat deflector in, he could have placed a tray / bowl / tinfoil pan, any container to be able to absorb the small amount of heat and quickly pass it to the ice cubes the tray itself is holding. This will reduce the heat from the smoke tube getting to the cheese itself reducing the amount it sweats. Like he said. The colder the better when smoking cheese. Only way the water from the melting cubes will pour out, is if u have a heaping pile of ice and small container. Online will have a few pictures if you wished to search for them. Hope this helps

I was very happy using the smoker tubes. I have both a 6" and a 12". I use them for cold smoke and also in my charcoal barbeque with full heat. So economical.

I’ve found that 2 hours of cold smoke is perfect for cheese, I’ve also found that if left to age for a minimum of 2 weeks, I get much better results.

Smoking cheese using Malcolm's method for a few years now. Makes a great Christmas gift for my friends.

Malcolm is the man! His brisket ideas made Christmas wonderful at my house!

I did this for the first time last month. Worked great. Vacuumed sealed. I ate some after 2 weeks and it was slightly bitter. But after 4 weeks it tasted awesome. I did Gouda, medium cheddar, and pepper jack with apple pellets in a tube for about 4 hours. It was about 35F outside so no worry about melting.

Man. My dad's been doin this wrong for yeeears. Thanks man! Appreciate the tips thanks for taking the time to share your wisdom.

I haven't watched the video yet but I'm guessing he's going to put AP rub on it lol 🤣

Buy far my favorite guy to watch on KZread, keep up the good work guys!

You're the best man. Everytime I try to learn a new trick or tip, I always end up getting sent to you. Then everytime I try your recipes they turn out great. Kudos to you and keep up the great work.

I'm gonna be doing some cheese so I was going back through stuff I've watched and man, Malcom has come so far!

absolutely gonna try this. I got an off-set smoker for christmas and the second attempt went well. I followed your technique for ribs that I'll put on tomorrow

I smoked some cheddar and some blue cheese a few months ago. We let them cure in the fridge for 21+ days. The both came out awesome! The longer it rests, the more mature the smoke flavour becomes.

Thanks so much man! I've been wondering how I could smoke cheese at home...I greatly appreciate all the hard work you put into making these videos..keep it up!!

Thank u for all of your tips, I love your videos and that Accent!!

So glad you're back. Missed the videos man!!

Nice job on the cheese cold smoking.right now here in Cali is a good time to do it its colder now,hope I can pull it off before it warms up. Thanks for all the tips Malcom.

I've smoked soft cheese it does well I only smoke it for 2 hours with cherry or apple wood the hard cheese I smoke for 5 to 6 hours with hickory also smoke my own salt and paprika

Great video, hope more people will try this. The smoke really gives the cheese a great added flavor... I tried this a few weeks ago... Just sampling the cheese now... Wow what a great taste...

How the bloody hell do you leave it in the fridge for a week without it "disappearing" in the middle of the night. I'd have to go on vacation...

@GoIrish2026

4 жыл бұрын

Because it's better after you smoke it

@whopua

4 жыл бұрын

@@GoIrish2026 he was rhetorically asking how he could leave it alone when he really wants to eat it after it's smoked.

@Tru251

3 жыл бұрын

A week is nothing to let your smoked cheese sit. I at least wait 4- 6 weeks, it’s sooo much better 👌🏼

@davidpepin6443

3 жыл бұрын

If you try to eat it without resting it tastes kinda sour. Well worth a week or three wait.

@tomyunker3368

2 жыл бұрын

How does it not get moldy?

I give smoked salmon and smoked cheese as Christmas gifts all the time. People really love it and tell me how much they enjoyed it the next time I see them but I've never had someone tell me how amazing they found the socks I gifted them. Smoked food > socks!

Love this dude! Always dropping some knowledge

And for dessert, smoked vanilla bean ice cream with a grilled chocolate raspberry reduction sauce! Malcolm, you're the KING!!!

@strhhswgter

Жыл бұрын

How do you make smoked vanilla bean ice cream?

Another great video,Thank you Malcom. BTW I received my Combo package of The Sauce and The Rub..I must say .. both products are spot on..I made the Pork Belly Burnt Ends over the weekend and everyone who was lucky enough to taste them was blown away. .. Thanks again The Wizard of Wesley, Chef Larry

Your videos are always clear and easy to follow!

As always super informative and mouth watering!

Dude you are good at smoking all kinds of foods. Just found your videos and subscribed.

@brandonpratt2753

5 жыл бұрын

rack@tack this man smokes everything. He is the “smoking master” as far as I’m concerned. Lol

Love my amazing smoke tube.love the videos Malcom

Thanks for doing this one! Great videos keep em coming

I've smoked a lot of things in my life😎 but one I've never tried is cheese I can't wait to see my kids reaction when I tell him I'm going to put a whole block of cheese on the grill

@number1enemyoftheuseless985

4 жыл бұрын

They'll think your still high.

Your videos are awesome ! Keep up the good work man !

I use a Smoke Daddy tube attached to my Little Chief Smokehouse. I had to replace the original pump on the Smoke Daddy with an aquarium pump and that seems to work very well. About 1-1 1/2 hours with any milder pellets or chips and its ready to eat. Any more time than that and it needs that resting period or its kind of bitter. Love the video and all your others as well. Have learned a lot here! BTW, I use no heat in the Little Chief.

You're awesome Malcolm. Thank you

Great video, thanks for posting. Can't wait for it to cool off in Houston and give it a shot.

I used your method on some smoked toffee coated almonds. They are a huge hit

This man's a hero to me lol seriously though he's an amazing pit master!!!!!

I love u Bro people really like my cooking. thanks bro

Your videos have come a looooong way. Love ya buddy

@warrenholmar1129

3 жыл бұрын

Indeed they have but I still love the old vids great to see how far he has come. The production quality of his new content is brilliant.

You can also add a pan below the cheese filled with ice to help keep the temperature under control. I also use a food saver to vacuum seal the cheese for a week before eating. The cheese is better than anything you can purchase in a grocery store.

Hey Malcolm thanks for all the videos, you’re a huge help in many ways. What are your thoughts on using a horizontal offset smoker to smoke cheese? Would you put the tube down in the fire box, or the far side of the main chamber? Thank you again Steve

Here in New Zealand we have Manuka Wood !!!! Best for smoking eveeything !

I put that smoke tube waaay down in the bottom of my OK Joe Bronco and get no heat on that top rack. Only concern is that cold smoke will condense on the top of the smoker and can build up some bad creosote. But just wipe it down or hose it off after each cold smoke and you'll be good to go.

Thanks Malcom! Great video!

Thank you for sharing, cannot wait to try.

You’re awesome bro, appreciate the tips!

I am so going to try this! Thank you!!

This Gentleman always does it right. Top Shelf

I always use cheese cloth and 175° fire 45 minutes This definitely penetrates through the cheese and has never failed in 25 years

@NOOOOOOO0OOOOO

4 жыл бұрын

I'm interested in your process. Exactly how do you do it?

@jons2304

4 жыл бұрын

Interested as well

Great video, thanks so much for sharing.

i love smoked cheese and smoked fish especially

Thank You! You made a really educational video and helped alot. I melted 50$ worth of Tillamook°... Finally got a block done today and it started to split and melt so i pulled it. I had no idea how long to rest it or if i wiped it. Thanks again!!!

I'm going to try this today on my WSM!

World: I don't think there is any meat in existence right now that you didn't cook. H2BBQR: Today I'm gonna be cold smokin' some cheese...

In the summer I place my cheese on plastic bags of ice and flip the cheese at the half way point. It works.

Very Good I needed to know how Thank you my Freind

What also works, make a little box, and put a ceramic pot in it, use a solder iron as heat source and fill the pot with chips :) It works really well and cheap..

This is where i really like my offset smoker, but the A-Maze-N in the fire box and the cheese in the chamber

Wow! Definitely going to try this one..

That is pretty cool! Thanks guy.

very informative! great video

When I win the lottery. Malcolm, you are the first guy I'm hiring!!!

Ur a top cook an a great guy

Great video. Gonna try this out.

Thanks to this being recommended I now am interested in smoking cheese

I vacuum seal mine then hide it in the fridge for a couple months, turns out awesome!

Sounds divine!

I love HowToBBQRight!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Hey Malcom, have you ever smoked almonds, or do you have a video on smoking almonds? Thanks, Bill

This wasn't in my recommended I searched smoking cheese... I don't own a grill, my cheese is the cheapest in the store, I don't know what I'm doing with my life

@narmeenhawissa6636

4 жыл бұрын

Me to hahahahha i was making a sandwich with cheddar cheese from lidl and I thought to myself hmmm how do they make smoked cheese and decided to KZread it

Thanks for the great video.

Hey Malcom, if you can get braided Middle Eastern string cheese with black caraway seeds, stick THAT in your smoker & smoke it! Everybody’s favorite in my family. I smoked 14 braids in my LG-900’s cold smoke box 2 days ago. There will be plenty to snack on this Thanksgiving Day weekend.

Been doin this for along time.If you want something over the top take your smoke cheese of choice and make mac an cheese.You will be rewarded

I wish this guy was my neighbor. We could eat all the awesome foods and watch football and drink beer.

Thanks for post. I really screwed up somehow. The cheese i smoked for 3 or 4 hours using a pellet stick like you did in a similar side smoke box on my Rec tec came out nasty covered in creosote rather than a tasty smoke. At one point the smoking stick caught fire, but I blew it out so it just smoked. Didnt have a grease fire. Trying to troubleshoot what went wrong. I have used the same traeger gourmet mix pellets and smoked a duck and some beef using the pellet smoker, but something went wrong in the side box with the stick.

Going to try this soon when it cools down what a great gift idea!

looks really good. I would love to see you cold smoke some salmon

@howtobbqright

9 жыл бұрын

Southern Coastal Cooking ™ It's on the list!

@mrnanookify

9 жыл бұрын

HowToBBQRight Malcom Reed When you do smoked salmon would you do it on your Weber? Please.

If you haven't cold smoked some cream cheese yet malcolm, you really have to try it! And when it's finished I sprinkle some bbq rub on top and pair with your favorite crackers.

For fucks sake someone in charge give this guy a show on food network or at least a one day guest spot on the "Today" show. Are they all asleep???

What this guy is awesome man

God, I love smoked cheese. Especially apple smoked cheddar. Also, do you think putting cheese wax on the outside of your smoked cheese would have the same effect as putting plastic wrap on it?

Really enjoyed your video as I am just starting out in the smoking world. Having made cheese for years though, I am wondering what you mean by 'melting oil'. There is no oil in cheese.

Malcom, Did you win any of the events that you intered in this year? I attend your jan class and have had lots of successes . Tracy

Good video. Thanks bro.

great video!

I've been out drinking all day...I'm about to smoke some cheese in my underwear while I sleep....

@NevrrPresntt

5 жыл бұрын

Lol I've had similar days. Sometimes ive drank all day and it's like 10 or 11 pm and im heading out to Wal-Mart to get some steaks to grill after watching some videos before bed😂

Great informative video

LOVE THIS. Thanks malcom. I know now what my next project is going to be.By the way, I took your advice & DOUBLE SMOKED my Christmas ham. Didnt use your glaze recipe. Mine was more traditional. Dark brown sugar, honey, maple syrup. Everybody raved over it. Thanks again.

Malcom is the best!!

Awesome vid............thanks.

Awesome !

This Upset !!!!

Yum! Smell a vision !!!!! Taste a vision !!!!!!

Trying it out right now

Now that right there, is a good ol' boy.