Smokin the cheese

Discussion in 'Cheese' started by hookman, Oct 3, 2008.

  1. Every one has been real helpful, thanks. In the process of cold smoking muenster,mozz,provolone,monterey and cheddar. I have a GOSM. So far this is working for me, it might for you to. I took a small disposable pie tin and punched holes in it. Filled it part way with some apple chips. Then I took a pencil torch to the chips real quick, got em burning and blew out the flame so they are smoldering. The result is lots of smoke and a constant temp around 80 degrees. I just keep adding chips when needed. I hear 90 is the magic number but 80 is what i got. Is it 80 to cold? We will find out.
  2. fishawn

    fishawn Smoking Fanatic

    Creative way to get smoke without all the heat, thanks for posting your method!
  3. doctor phreak

    doctor phreak Smoking Fanatic

    hookman post some pics i going to try to do block cheese and even cream cheese this weekend..using apple and cherry wood not together....
  4. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    80 is fine. For cold smoking, no heat is needed, just the smoke.
  5. tn_bbq

    tn_bbq Smoking Fanatic

    I've been thinking about doing some smoked cheese too.
    Might have to give this method a try.

    I've also read some folks put ice in their water pans and others use separate fire chamber and duct it into their smoker. I think I'm simply going to follow your method and put a couple pieces of smoldering wood in there and give that a try.

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