Cheese on the WSM- first time!

[yankee2bbq]

This is something I always wanted to do, and thanks to this forum, especially gmc 2003, I was able to finally do it. Outside temperature was 33 degrees during my smoke. Cheese: extra sharp chedder, sharp cheddar, New York chedder, Swiss, and pepper jack.

 

[motocrash]

Man.They took some nice color!

 

[dools103]

Just got my tray and some dust and pellets to try some cold smoking, looks good will post some pics when I try

 

[swampsmoker]

Looks good! How long did you end up smokin for?

 

[Central PA Cowboy]

This is great! Should make the carousel!

 

[Beanhall]

Looks good. I am cold smoking cheese, salt and butter tomorrow. What flavor smoke did you use?

 

[yankee2bbq]

Looks good! How long did you end up smokin for?

Smoked for 3 hours.

Looks good. I am cold smoking cheese, salt and butter tomorrow. What flavor smoke did you use?

I used Traeger brand, apple pellets.

 

[yankee2bbq]

Thanks everyone for the comments.
First time using my vac sealer too. Works great.

Now, the hard part is waiting 2 weeks. That cheese will go good with our deer jerky!

 

[SmokinAl]

Your cheese looks fantastic!
It really took on some nice color!
Congrats on making the carousel!
Al

 

[gmc2003]

Your cheese looks fantastic yankee, great color. Next time load the smoker up, because that cheese won't last very long.

Point for sure
Chris

Note: instead of marking the cheese, next time just make a diagram of you cheese placement on a piece of paper.

 

[yankee2bbq]

Note: instead of marking the cheese, next time just make a diagram of you cheese placement on a piece of paper.

Good idea!

 

[yankee2bbq]

Your cheese looks fantastic!
It really took on some nice color!
Congrats on making the carousel!
Al

Thanks Al!

 

[crazymoon]

Y2BBQ, good looking cheese,you better start another batch so you have a good supply come summer!

 

[yankee2bbq]

Y2BBQ, good looking cheese,you better start another batch so you have a good supply come summer!

YEAP! On the grocery list: cheese and more cheese.

 

[one eyed jack]

Congrats on taking the plunge. Nice looking cheese.

Add Cream Cheese to your shopping list. It's my favorite and the favorite of a bunch of folks I've shared it with.

(The Frog mat is not necessary)

 

[yankee2bbq]

I see you put your cheese on the lower level. What was the outside temperature? Wondering if it is better than being on the top rack. My temp inside the smoker got up to 75 degrees. And outside temp was 33 degrees.

 

[ab canuck]

Really great looking cheese. That is on my list, but it seems I never had the time for it in the past yet. So looking to do that in next month or so. That is a Like for sure.

 

[one eyed jack]

I see you put your cheese on the lower level. What was the outside temperature? Wondering if it is better than being on the top rack. My temp inside the smoker got up to 75 degrees. And outside temp was 33 degrees.

I fill both racks, (And usually fill more completely than this).

I use two 6 inch tubes. (They fit better in my 18 inch smoker), and I figure on them raising the temperature inside the smoker by 10 to 15 degrees. I don't smoke cheese until the temps go below 45*. In my experience; the cheese will start slumping through the grates at about 85* smoke chamber temp.

I have put a frozen gallon size water jug in the water bowl to help keep temps down, but not often.

 

[yankee2bbq]

Wow! That’s a lot of cheese! Thanks for the info. I want to do another batch this weekend. The daytime high is supposed to be around 30 degrees and cloudy. So, I’m hoping only 1 smoke tube will give me enough heat to smoke. (Or does that even matter?)

 

[bbqbrett]

Nice job! I smoked cheese for the first time a couple of years ago...also with the help of this site! Always enjoyed smoked cheese but rarely got it due to the expense. Doing it yourself is well worth it. Let us know how it came out. Got to do some more soon as I am running low.