Tell me how to do this in a WSM
- Thread starter bigboy
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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.
Tom
bama bbq
Master of the Pit
welshrarebit
Master of the Pit
Yep, that!
Man those tuna bellies look awesome!
timstalltaletav
Smoking Fanatic
AMNPS on charcoal rack, put in the water bowl but leave it empty. Put cheese on racks. Smoke 2-3 hours depending on cheese type and your personal taste.
Alternatively if it's cold enough out, light a small (2, maybe 3) of briquettes on the charcoal rack, put a chunk of your preferred wood on charcoal to smolder.
Important: in either method leave all vents open to promote max airflow
Alternatively if it's cold enough out, light a small (2, maybe 3) of briquettes on the charcoal rack, put a chunk of your preferred wood on charcoal to smolder.
Important: in either method leave all vents open to promote max airflow
timstalltaletav
Smoking Fanatic
Oops.. sorry. The AMNPS is the A-Maze-N pellet smoker.
You can purchase it and all of the pellets you need here:
http://www.amazenproducts.com/mobile/default.aspx
You should always rest cheese for a few weeks in the fridge. I usually smoke it, let it in the fridge uncovered overnight, then vac pack it for storage. I leave it vac packed at least 3 weeks. If you try to eat it fresh off the smoker it'll be awful. It needs time to equalize the smoke and let it absorb from the surface down into the middle.
You can purchase it and all of the pellets you need here:
http://www.amazenproducts.com/mobile/default.aspx
You should always rest cheese for a few weeks in the fridge. I usually smoke it, let it in the fridge uncovered overnight, then vac pack it for storage. I leave it vac packed at least 3 weeks. If you try to eat it fresh off the smoker it'll be awful. It needs time to equalize the smoke and let it absorb from the surface down into the middle.
Last edited:
welshrarebit
Master of the Pit
timberjet
Master of the Pit
joopster
Smoking Fanatic
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.
Questions?
Open and eat.
Perfect every time.
Questions?
timberjet
Master of the Pit
Put the cheese uncovered in the fridge overnight. Then package it up and let it sit as long as you can. At least a week. The longer the better.
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.
Mr T's "Smoked Cheese From Go To Show" w/ Q- View, My Cold Smoking Options w/Q - View
Tom
timstalltaletav
Smoking Fanatic
It's not the greatest way to do it but I've done it with decent results. You have to keep a close eye on temps as even a few briquettes can raise the temp to the point of melting the cheese.
I usually try to put a chunk of wood touching not necessarily right on top of the charcoal. As noted above a foil pack with chips in it would likely equally as well.
Last edited:
welshrarebit
Master of the Pit
I'm aware. It was a different poster so I figured I'd see if he did the same thing or not. [emoji]128077[/emoji]
Last edited:
cyclonefan
Fire Starter
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