Advice on Smoking Cheese on my WSM and / or Weber Kettle

[BigW.]

I know this is several days ago, have you tried it yet? I usually put mine back in the fridge for a while uncovered. You do not want to seal up the bag if there is still some condensation on the cheese. Looks like you did a great job.

 

[MileHiGuy]

I know this is several days ago, have you tried it yet? I usually put mine back in the fridge for a while uncovered. You do not want to seal up the bag if there is still some condensation on the cheese. Looks like you did a great job.

It came out great and was much better than I've had before. I smoked Extra-sharp cheddar and cheddar. I let it rest one day at room temp in a 2 gallon zip-loc with the top slightly open.

I just followed advice in this thread and some other posts on this site and it was super easy. I kept the temp down low by putting ice in a pan just below the cheese as it smoked.

I have Dubliner, Gouda, Sharp Cheddar, and Medium Cheddar that I plan to smoke next week.

I should have done this a long time ago!

 

[BigW.]

Happy fridge there. I really like Horseradish and Pepperjack also. If you like making pizza at home, throw in some mozzarella.

 

[tbern]

glad that it turned out good for you! sounds like a delicious week coming up with all those varieties!

 

[MileHiGuy]

Happy fridge there. I really like Horseradish and Pepperjack also. If you like making pizza at home, throw in some mozzarella.

I will do some Pepperjack for sure the next time I see some. It is definitely a happy fridge. This is my "extra" fridge. I have a Capicolla dry aging in there and a 12 lb prime strip loin dry aging, along with about a gallon of chili I made yesterday.

I've heard good things about smoking mozzarella but didn't know if it was a hard enough cheese. Have you ever had an issue with it being too soft?

 

[BigW.]

I've heard good things about smoking mozzarella but didn't know if it was a hard enough cheese. Have you ever had an issue with it being too soft?

If you buy a block of mozz you will be fine. The fresh stuff is probably to soft to smoke.

 

[cmayna]

I've heard good things about smoking mozzarella but didn't know if it was a hard enough cheese. Have you ever had an issue with it being too soft?

It's the only cheese I smoke. 3 hours with apple dust. Comes out perfectly.