Tell me how to do this in a WSM

Discussion in 'Cheese' started by bigboy, Jan 16, 2015.

  1. Please. I love the idea of smoking cheese but I have no clue where to begin.

  2. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    OK, you have a smoker for smoking chickens and briskets, now let's think about smoking cheese. 

    There may be some who will tell you that you can position a AMNPS in your smoker or attach a Smoke Daddy to the outside.  They may very well get smoke on your cheese, but it will most likely be stronger than you desire and require a long resting period afterwards because of the heavier creosote deposit.

    You can do some experimenting with minimal cost by using a cardboard box or better yet, two.  By placing a smoke generator in one and piping the smoke through a stove pipe to the next, you will be cooling the smoke down, reducing much of the creosote at the same time. This produces a much cleaner smoke than if placing the generator close to the cheese.  If it works well for you, you can slowly upgrade to putting the generator in a metal box, this would cool the smoke even better. 

    A couple dowel rods with a rack placed on them will work fine in the second box.  You will have to cut a flap in  the second box to allow adjustment of the smoke flow.

    As for a simple generator, you can use a coffee can with holes in it along with some briquettes and wood chunks and a foil cover with holes punched it to keep the chunks or whatever from igniting.

    Hope this wasn't more than you wanted.

  3. I believe an AMPS works great for smoked cheese sensa creosote.
  4. welshrarebit

    welshrarebit Master of the Pit

    I cold smoke stuff in my WSM all the time. I just put my lit amnts on the charcoal and put everything back together. If I need it to be colder I'll put a frozen one gallon milk jug in the lower grate or water pan.


    This is some tuna bellies I smoked last night...


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  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep, that!

    Man those tuna bellies look awesome!
  6. AMNPS on charcoal rack, put in the water bowl but leave it empty. Put cheese on racks. Smoke 2-3 hours depending on cheese type and your personal taste.

    Alternatively if it's cold enough out, light a small (2, maybe 3) of briquettes on the charcoal rack, put a chunk of your preferred wood on charcoal to smolder.

    Important: in either method leave all vents open to promote max airflow
  7. What is an AMNPS and where would I get one?

    Do I let this rest? What do I do after its off of the smoker?
  8. Oops.. sorry. The AMNPS is the A-Maze-N pellet smoker.

    You can purchase it and all of the pellets you need here:

    You should always rest cheese for a few weeks in the fridge. I usually smoke it, let it in the fridge uncovered overnight, then vac pack it for storage. I leave it vac packed at least 3 weeks. If you try to eat it fresh off the smoker it'll be awful. It needs time to equalize the smoke and let it absorb from the surface down into the middle.
    Last edited: Jan 17, 2015
  9. welshrarebit

    welshrarebit Master of the Pit

    I'd also recommend if you are going to get the amnps to get some sawdust as well as pellets because sawdust is better for cold smoking.

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  10. timberjet

    timberjet Master of the Pit

    You could always go totally getto like me. At least until you get something better
  11. joopster

    joopster Smoking Fanatic

    Pellets work fine for me.  Throw the cheese on the top rack for 3 hours with the smoke rollin', leave on counter for 24 hours on rack, wipe condensation off, throw in vac packs and throw in fridge for a month.

    Open and eat.

    Perfect every time.

  12. timberjet

    timberjet Master of the Pit

    Put the cheese uncovered in the fridge overnight. Then package it up and let it sit as long as you can. At least a week. The longer the better.
  13. So if I don't have the AMNPS I can just use a couple briquettes and whatever wood on top?

    I'm on PA and its fairly cold. Will this be enough to smoke the cheese?
  14. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    If you put your whatever wood on top of the briquettes, they will catch fire.  Better to put your wood chips in a aluminum pouch with a few holes punched in it.

    Regardless the ambient temperature watch the internal smoker temp.  Pull the cheese if the IT reaches 70 - 75°.

    Maybe the following will answer many of your questions.

      Mr T's "Smoked Cheese From Go To Show" w/ Q- View,    My Cold Smoking Options w/Q - View

  15. It's not the greatest way to do it but I've done it with decent results. You have to keep a close eye on temps as even a few briquettes can raise the temp to the point of melting the cheese.

    I usually try to put a chunk of wood touching not necessarily right on top of the charcoal. As noted above a foil pack with chips in it would likely equally as well.
    Last edited: Jan 19, 2015
  16. cyclonefan

    cyclonefan Fire Starter

    +1 amnts or amnps. I personally have the tube, so that is what I use in my WSM.
  17. Just that with no briquettes?
  18. welshrarebit

    welshrarebit Master of the Pit

    Post #4 has a pic of a amnts in a WSM....

    No charcoal.
  19. I'm aware. It was a different poster so I figured I'd see if he did the same thing or not. 👍
    Last edited: Jan 19, 2015
  20. cyclonefan

    cyclonefan Fire Starter

    Yes, no charcoal.

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