Smoking cheese.....maybe!!

[bmb527]

Hey all,

 Just thinking that I would like some nice smoked cheese. From my readings, cold smoking is the best, if not only way to go to do it. Has anyone here used a regular old offset smoker to do this? If so, how do you keep temps below 80-90, yet make plenty of smoke? Any input is welcome!!

Bill

 

[sqwib]

 
Hey all,

 Just thinking that I would like some nice smoked cheese. From my readings, cold smoking is the best, if not only way to go to do it. Has anyone here used a regular old offset smoker to do this? If so, how do you keep temps below 80-90, yet make plenty of smoke? Any input is welcome!!

Bill

If I smoked cheese on my offset I would

1) smoke when the temps were below 50°

2) place an AMNPS on the RF plate slightly left of the cheese away from the exhaust

you could use pellets in a can with a cheap harbor freight soldering iron, do a search for more info

 

[Bearcarver]

 
Hey all,

 Just thinking that I would like some nice smoked cheese. From my readings, cold smoking is the best, if not only way to go to do it. Has anyone here used a regular old offset smoker to do this? If so, how do you keep temps below 80-90, yet make plenty of smoke? Any input is welcome!!

Bill

If you get an Amazing Smoker (bottom of page), you can smoke cheese in a Cardboard Box:

Check this out:

http://www.smokingmeatforums.com/t/99316/cardboard-box-cold-smoker

Bear

 

[talan64]

What SQWIB & Bearcarver said x2.

I smoke my cheese when the temps are cooler, and I use my Amaze-n-smoker (sawdust type). I smoke it in my Traeger, with it off, just to have a good chamber. 

You just need to plan ahead, and hope you have enough to get you through the hot summer months.

Good luck

 

[hwy199]

I used my offset smoker and froze two gallon sized ziplock bags with water and it helped to keep the temp down. Two bricks of charcoal and hickory chips was all i needed