Cheese in the Smoke Hollow

Discussion in 'Cheese' started by jerrykr, Feb 1, 2010.

  1. jerrykr

    jerrykr Meat Mopper

    Using the tin can / soldering pencil smoke generator.


    Used Beech wood for the smoke.


    Two cans of chips smoked for about 3 hrs.
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Very nice.
    Never saw beech chips let alone Budweiser brand smoke items.
    Was this your first cheese smoke?
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have seen budweiser BBQ sauces and never have I seen the wood but they are into everything so go figure that one too. I like you cheeses and I really have to try that stuff soon.
  4. jerrykr

    jerrykr Meat Mopper

    I found these chips at Academy Sports.

    I have smoked a lot of cheese, and sell a bit now and again. I have to quit when the weather here gets hot, so now is a great time to do it.
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Nice Batch of Cheese...[​IMG]
  6. jerrykr

    jerrykr Meat Mopper

    Thanks, I usually have all three racks full.
  7. What temperature do you smoke your cheese at for the 3 hours?
  8. jerrykr

    jerrykr Meat Mopper

    I smoke at whatever the outside ambient temperature is. If I know it will be 80F or less outside, I'm good to go.

    I don't observe any real increase in temps inside the Smoke Hollow from the chips and soldering iron, maybe 5-10F gain. I used to measure it, but it's not worth the trouble.

    Depending on what kind of wood I'm using, a can of chips smokes for about 1 1/2 hours. I ususlly put on a glove and shake the can up about halfway thru. One refill of chips and it's still making smoke at the 3 hour mark.

    Pretty much, plug it in and forget it.
  9. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    Looks good! [​IMG]

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