Smoking Gouda in WSM. Do I need ice?

[pennstater2005]

My title is my question.  Do I need to use ice to help control temperature?  My plan was to light maybe 4 briquettes and place an apple wood chunk on top.  Then I would check every ten minutes or so to make sure cheese is not melting and wood is not catching fire.  Any thoughts or advice?

 

[briggy]

I use the AMNTS for cheese in the WSM with no other heat source.  Alternatively, you can freeze a milk jug of water or fill the water pan with ice - both work.

 

[pennstater2005]

I thought about getting one of those. Is the ice absolutely necessary? I see temperature needs to ideally be between 90-100* correct? I don't have any ice right now.

 

[briggy]

I try to stay in the 60s - 70s, in the link below even with the AMNTS I started to reach the 80s so I paused and resumed after the sun went down.  Gouda is a pretty soft cheese, I believe you would want to keep temps pretty low.

http://www.smokingmeatforums.com/t/192984/first-cheese-on-wsm-with-the-amnts

 

[pennstater2005]

Thanks Briggy. Could I just light my mesquite hardwood for smoke and not use charcoal?

 

[briggy]

Can you take a cast iron pan, light one briquette and then surround it with chunks?  Some also drill a hole in a coffee can and use a soldering iron to smoke chips/chunks. Unfortunately both add heat but maybe not too much for a WSM.

 

[briggy]

Note - probably don't need the pan since you have a WSM, LOL.

 

[pennstater2005]

That's a good idea. I'm going to try that. One briquette shouldn't add too much heat. If it does I'll pull the cheese and try tomorrow with ice. Thanks again.

 

[briggy]

Let us know how it turns out!

 

[pennstater2005]

Got it started

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• pennstater2005
• May 6, 2017

 

[pennstater2005]

Not sure how long to smoke gouda for though. Don't want overwhelming smoke taste

 

[briggy]

I usually smoke harder cheeses (cheddar, colby, swiss, habanero, etc) for around 4 hours.  You will probably want to go 2-3 for a mild flavor.  Don't forget to let it sit in the reefer for a couple of weeks to mellow.   Good luck!

 

[pennstater2005]

Wait, couple of weeks or couple of days? I can't wait for weeks [emoji]128557[/emoji]

 

[briggy]

I typically wait 3 weeks, you certainly don't have to but it gets better as it ages.

 

[pennstater2005]

Holding steady at 70 degrees. Been turning it multiple directions about every ten or fifteen minutes.

 

[briggy]

Excellent!  I just remembered you were using mesquite so you probably want to go on the low end of the range I posted above.

 

[pennstater2005]

Actually, last second I switched to apple chunks.

 

[briggy]

Good call!

 

[pennstater2005]

Two and a half hour smoke. Wrapped and in the fridge. Can't wait. Thanks again Briggy!

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• pennstater2005
• May 6, 2017

 

[briggy]

Great work man - ENJOY!