The Smoking Gun-Cheese Smoker!

[Brie]

Well, here you see my newest toy--It's called The Smoking Gun--apparently designed for restauranters to be able to smoke menu items at the table. It actually is quite fun, and am hoping I can smoke my cheeses as well. To begin, you insert wood chips in the enclave; then light. You then insert the hose into a plastic bag or closed container that holds the food item. Smoking for 3 minutes is recommended, which is the amount of time I smoked my Mozzarella. Nice smoke flavor. Still working with this new find to discern if it will work with my newly made Gouda--I'll keep you all in touch. It was $100.

[susanky]

Wow!  Only 3 minutes.  Looks like a simple solution.  Let us know how it works out. I presume you could add different types of wood to change the flavor?
Susan

[Brie]

I guess the cool thing about smoking is that you can not only use wood, but also herbs--imagine using smoked paprika, black pepper, or garlic as a smoking ingredient? The ideas are limitless, as is my imagination--I'm stoked!

[KosherBaker]

Congrats Brie. Great looking toy, that can be put to lots of uses.

I think rosemary is used quite a bit in smoking applications.

[CheeseSnipe]

That looks sweet! But I don't think I have any more room in my kitchen for another gadget. My guest room is currently holding the overflow for cheese and beer equipment.

But I did find some very nice hickory smoked salt at my local spice shop that I'm going to try to incorporate into a "smoked" cheese by either direct salting or making a brine with it.

[Brie]

Be careful--make sure it doesn't have any iodine in it.

[CheeseSnipe]

Yep, it's all natural. Sea salt smoked over wood chips.

[jawdog]

I wonder ... Would it work to pump the smoke into a covered cheesepot while cheddaring?

[Brie]

Anything is worth a try. I did cut my "smoked gouda" and found that the rind had much more of a smoke taste than the interior. Love to test it in a real smoker to taste the difference.

[Sailor Con Queso]

Smoke it longer.

[Tomer1]

You can use natural smoke essence\liquid smoke in your brine which is basically condensed smokey water.
I saw alton john making it using an outdoor smoker,rather cool.