- May 22, 2010
- 79
- 63
This is only the second time I have tried smoking cheese, but the first time turned out pretty good. I have an a-maze-n dust smoker. I am using a mix of cherry and hickory dust. The first time I used the a-maze-n in my Weber kettle grill and this time I am using it in my GOSM. The temp. outside is mid to low 60 here in Maryland. The inside of the smoker is getting hotter than I thought, low 80s. I just don't have any shade around the house so the sun heats it up.
We went to Vermont last week and during the trip I picked up some 3 year Cheddar. I also threw on some string cheese, monterey jack, and cobly jack. I am planning on smoking for 2.5 to 3 hours, just not sure how long to keep the string cheese on. I hope everything turns out good. Any suggestions are welcome.
I smoked everything for 3 hours, including the string cheese. I got it all packed up and will now wait a couple of weeks to try it. I am curious how the aged cheddar will turnout. It looked the smoking the cheddar might have dried it out some and made it even more "crumbly". I have added some more pictures.
We went to Vermont last week and during the trip I picked up some 3 year Cheddar. I also threw on some string cheese, monterey jack, and cobly jack. I am planning on smoking for 2.5 to 3 hours, just not sure how long to keep the string cheese on. I hope everything turns out good. Any suggestions are welcome.
I smoked everything for 3 hours, including the string cheese. I got it all packed up and will now wait a couple of weeks to try it. I am curious how the aged cheddar will turnout. It looked the smoking the cheddar might have dried it out some and made it even more "crumbly". I have added some more pictures.
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