First try at smoking cheese

[miamited]

72 degrees outside grey clouds and light rain off and on. Front to back mild cheddar, Montery jack and colby. Apple pellets in the Amazn. 3 frozen water bottles in a zip lock bag to help keep cooler. I will pull some at 2 hours, 3 hours and 4 hours.

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• miamited
• Dec 10, 2016

 

[crazymoon]

MT, Looking good ,this maybe your first  cheese smoke but you'll be hooked and it won't be your last. 

 

[miamited]

One hour in and this is all the pellets have "burnt" for lack of a better term. I would have thought that more would have by now. I moved it to the middle of the grill and lit the other end.

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• miamited
• Dec 10, 2016

 

[bmudd14474]

Looking good.

Its amazing how simple and efficient that little invention from TJohnson works.

 

[miamited]

Just pulled the cheese. I don't think I will use my regular grill for this again. Should have used the vertical smoker. I don't think there was enough air flow in the grill. A little melting of a few pieces from being to close to the pellets. Oh well. Cheddar on the left.

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• miamited
• Dec 10, 2016

 

[JckDanls 07]

since you have the maze... order some sawdust from Todd ... It "burns" a lot cooler than pellets .. or wait for colder weather (LOL) ...

 

[SmokinAl]

Like Keith said, in a confined space like that the dust works much better.

Al

 

[miamited]

Thanks everyone.

Follow up. Took some in to work and everyone that tried it went crazy over it.

 

[pismopete]

Once people know you can smoke cheese you will have lots of requests. I've been giving it as Christmas presents the last 3 years and it's been well received.