Yesterday I had the day off & decided to give smoking cheese a try.
I have a Smoke Vault 24 and found out that even with my burner on its lowest setting I couldn't keep the temperature below 118.
That was even with snow in the water pan and an additional snow filled pan below the rack that I was going to put the cheese on.
I ended up just starting a small fire in the chip pan and was able to keep the temp between 60 and 75 fairly easily.
I started the fire using a heat gun.
Outside temperature was 22 degrees when I started so I preheated the smoker using the propane burner, then turned it off & started my fire using Apple Chips and 1 or 2 Charcoal briquettes. Added more chips about every 30 minutes.
Smoked the cheese about 5 hours, let it cool & dry on the counter for awhile, then vacuum sealed the chunks.
I'll probably wait at least 3 weeks before trying it.
I have a Smoke Vault 24 and found out that even with my burner on its lowest setting I couldn't keep the temperature below 118.
That was even with snow in the water pan and an additional snow filled pan below the rack that I was going to put the cheese on.
I ended up just starting a small fire in the chip pan and was able to keep the temp between 60 and 75 fairly easily.
I started the fire using a heat gun.
Outside temperature was 22 degrees when I started so I preheated the smoker using the propane burner, then turned it off & started my fire using Apple Chips and 1 or 2 Charcoal briquettes. Added more chips about every 30 minutes.
Smoked the cheese about 5 hours, let it cool & dry on the counter for awhile, then vacuum sealed the chunks.
I'll probably wait at least 3 weeks before trying it.
