- 135 Posts. Joined 4/2010
- Location: Delaware County, Pa
- Points: 13
- Select All Posts By This User
OK, you have a smoker for smoking chickens and briskets, now let's think about smoking cheese.
There may be some who will tell you that you can position a AMNPS in your smoker or attach a Smoke Daddy to the outside. They may very well get smoke on your cheese, but it will most likely be stronger than you desire and require a long resting period afterwards because of the heavier creosote deposit.
You can do some experimenting with minimal cost by using a cardboard box or better yet, two. By placing a smoke generator in one and piping the smoke through a stove pipe to the next, you will be cooling the smoke down, reducing much of the creosote at the same time. This produces a much cleaner smoke than if placing the generator close to the cheese. If it works well for you, you can slowly upgrade to putting the generator in a metal box, this would cool the smoke even better.
A couple dowel rods with a rack placed on them will work fine in the second box. You will have to cut a flap in the second box to allow adjustment of the smoke flow.
As for a simple generator, you can use a coffee can with holes in it along with some briquettes and wood chunks and a foil cover with holes punched it to keep the chunks or whatever from igniting.
Hope this wasn't more than you wanted.
Pellets work fine for me. Throw the cheese on the top rack for 3 hours with the smoke rollin', leave on counter for 24 hours on rack, wipe condensation off, throw in vac packs and throw in fridge for a month.
Open and eat.
Perfect every time.
If you put your whatever wood on top of the briquettes, they will catch fire. Better to put your wood chips in a aluminum pouch with a few holes punched in it.
Regardless the ambient temperature watch the internal smoker temp. Pull the cheese if the IT reaches 70 - 75°.
Maybe the following will answer many of your questions.