Let me start by saying it is currently 35* outside. Also my probe thermometer took a crap so even though it is in the pictures it is not in my smoker.
I started with a package of Cabot extra sharp white cheddar:
Next, I cut it into quarters
And put it in the freezer for a half hour so it was really firm
When it was almost ready, I got out my frozen water bottles. I have 3 frozen 2 liter bottles and 4 frozen 1 liter bottles.
Next, I got my water pan and filled it with ice. I got the cheese out and loaded it on my rack.
Next I loaded everything in the smoker. Water pan on bottom, the 2 liters, then the cheese, then the frozen 1 liters on top.
Loaded up with hickory chips, and turned her on for 3 hours at 100*. 20 minutes in and the temp inside the smoker is hovering between 95* and 100*. Smoke is flowing.
More in a bit...
Edited by mvincent42 - 2/7/13 at 12:42am