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Cheese in the Smoke Hollow

post #1 of 9
Thread Starter 
Using the tin can / soldering pencil smoke generator.

Used Beech wood for the smoke.

Two cans of chips smoked for about 3 hrs.
post #2 of 9
Very nice.
Never saw beech chips let alone Budweiser brand smoke items.
Was this your first cheese smoke?
post #3 of 9
I have seen budweiser BBQ sauces and never have I seen the wood but they are into everything so go figure that one too. I like you cheeses and I really have to try that stuff soon.
post #4 of 9
Thread Starter 
I found these chips at Academy Sports.

I have smoked a lot of cheese, and sell a bit now and again. I have to quit when the weather here gets hot, so now is a great time to do it.
post #5 of 9
Nice Batch of Cheese...PDT_Armataz_01_34.gif
post #6 of 9
Thread Starter 
Thanks, I usually have all three racks full.
post #7 of 9
What temperature do you smoke your cheese at for the 3 hours?
post #8 of 9
Thread Starter 
I smoke at whatever the outside ambient temperature is. If I know it will be 80F or less outside, I'm good to go.

I don't observe any real increase in temps inside the Smoke Hollow from the chips and soldering iron, maybe 5-10F gain. I used to measure it, but it's not worth the trouble.

Depending on what kind of wood I'm using, a can of chips smokes for about 1 1/2 hours. I ususlly put on a glove and shake the can up about halfway thru. One refill of chips and it's still making smoke at the 3 hour mark.

Pretty much, plug it in and forget it.
post #9 of 9
Looks good! PDT_Armataz_01_34.gif
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