Smoked cheese w/Qview

[bud lite]

Smoked cheese on Brinkmann Cimarron. Outside temp 71F and mostly cloudy.
Couple Sams Choice briquettes, a Royal Oak chunk and 1 chunk of Pecan wood.

Not shown and to the right is a pan with ice instead of water.

Attachment 22978

Temp never got above 85F.

Attachment 22979

12 pkgs of cheese, 8 oz each.
Cheddar
2 Mild
2 Medium
2 Sharp
Monterey Jack 2
Colby Monterey Jack 2
Hot Pepper 2

Attachment 22980

Toothpicks marked the kinds of cheese.
Smoked for 5 hrs.

Attachment 22981

Reynolds[emoji]174[/emoji] Handi-Vac[emoji]8482[/emoji] Vacuum Sealer. Gal bags worked fine.

Attachment 22982

Refrigerate for 2+ weeks. Then, it's ready to eat.

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[DanMcG]

looks good, but I couldn't wait 2 weeks. lol

 

[beer-b-q]

Looks Great...

Neat little Vacuum Sealer too...

 

[mballi3011]

Looks good so far and you have a boat load of differant cheeses there too.

 

[fire it up]

Bravo!
Great job on the cheese, it looks great!
Been almost a year since I smoked some cheese, I forgot all about adding the pan with ice so thanks for reminding me

Points for a great post!

 

[richoso1]

Great temps fpr smoking cheese, congrats.

 

[xjcamaro]

I just smoked a few blocks last night myself, i used the tin can and soildering iron method in the brinkman. Lots of smoke with the applewood and never got over 55*. Looks good there. Im going to have to try cutting my cheese into smaller peices maybe get some more smokey flavor.