The Fishing Website : Discussion Forums : Bradley Smoked Cheese https://www.fishing.net.nz/forum/ Sun, 31 May 2026 12:24:42 +0000 Wed, 23 Oct 2024 20:43:38 +0000 http://blogs.law.harvard.edu/tech/rss Web Wiz Forums 12.01 360 https://www.fishing.net.nz/forum/RSS_post_feed.asp?TID=138847 <![CDATA[The Fishing Website : Discussion Forums]]> https://www.fishing.net.nz/forum/forum_images/web_wiz_forums.png https://www.fishing.net.nz/forum/ <![CDATA[Bradley Smoked Cheese : ]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=138847&PID=1840712&title=bradley-smoked-cheese#1840712 Author: kitno
Subject: 138847
Posted: 23 Oct 2024 at 8:43pm



]]> Wed, 23 Oct 2024 20:43:38 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=138847&PID=1840712&title=bradley-smoked-cheese#1840712 <![CDATA[Bradley Smoked Cheese : That&#039;s fantastic mate.Well...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=138847&PID=1840681&title=bradley-smoked-cheese#1840681 Author: Jaapie
Subject: 138847
Posted: 20 Oct 2024 at 8:05am

That's fantastic mate.

Well done!

I usually do mine in an offset and use a long vent pipe for exactly the reason to keep temperatures down and just get the smoke going through. Never waited so long to eat - must give that a try.

Try smoking brie and camembert. They are one of my staples.
It's actually not a disaster to get a bit of heat into these cheeses as the centres go gooey and it's awesome with crispy bread or crackers to dip into the goo.



]]> Sun, 20 Oct 2024 08:05:42 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=138847&PID=1840681&title=bradley-smoked-cheese#1840681 <![CDATA[Bradley Smoked Cheese : After a chat with the rep at the...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=138847&PID=1840672&title=bradley-smoked-cheese#1840672 Author: kitno
Subject: 138847
Posted: 19 Oct 2024 at 5:28pm

After a chat with the rep at the Bradley Smoker stand at this year's boat show and trying some of their smoked cheese, I thought I'd give it a go myself. Today I'm doing my 3rd batch. So far, no disasters. Internal temperature of the smoker must stay under 30 degrees or you'll end up with a puddle of cheese at the bottom. Filling the catch bowl with ice water helps keep the temp down. About 4 hrs seems right. My 2 previous batches were done at night with an outside temperature under 10 degrees. The Internal temp didn't get above 22 degrees. It's warmer today, so I hope I can keep things cool enough. Havarti and Colby is all I've tried so far.







Cheese comes out a nice golden colour with plenty of smokey flavor. Chilled down after smoking and vac packed. Ideally wait 3 months if you can.

]]> Sat, 19 Oct 2024 17:28:28 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=138847&PID=1840672&title=bradley-smoked-cheese#1840672