First attempt a cheese.... using my WSM

Discussion in 'Cheese' started by jirodriguez, May 30, 2010.

  1. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    So I decided to try doing some cheese in my WSM. The sacrificial victims are 1 block Tillamook Sharp Chedder, 1 block Tillamook Monteray Jack, 1 wedge Picorino Romano, 2 rounds of Gouda, and a dozen or so sticks of string cheese.

    For smoke I bought a 9x4x3 chip box that I filled with apple wood chips. I put 4 pieces of charcoal down and rested the box next to them.... wasn't getting any smoke. So I took a 5th piece and put it inside the box at one end, hey presto, worked like a charm. I has been running for 2 hrs. at about 80°, figure I'll give it another 2 hrs. then vacuum seal them all for the two week rest.

    I will post some picks when I pull them off the smoker. [​IMG]
    meateater likes this.
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Better get another cooler after you taste them, you'll be smoking more. I'm curious how the Picorino Romano will come out, let us know.
  3. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Fresh off the smoker, still need to "age" for 2 weeks.


    All packaged up and back into the fridge for 2 weeks.

  4. old poi dog

    old poi dog Master of the Pit OTBS Member

    I did a block of sharp cheddar cheese yesterday. I finally got my Smoke Daddy hooked up to my smoker,  I didn't want to waste the smoke..and there was a block of cheese sitting in the rrefrigerator so...   I was planning on tasting it on Friday.  I don't know if I can wait two weeks.  Next outing for the Smoke Daddy will be to smoke a sampling of cheese like the one you did...[​IMG]
  5. Looking good   [​IMG]
  6. hdsmoke

    hdsmoke Smoking Fanatic


    1. Did you put the charcoal/smoker box on the regular charcoal grate in the WSM?

    2. Did you use the water pan?  If so, filled with water? 

    3. Which rack held the cheese?

    Thanks.  I am interested to try this with my smoker. 
  7. bearcarver

    bearcarver Smoking Guru OTBS Member


    That looks real good!

    Looks like you got it real smokey---Should be GREAT!

  8. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Chip box and charcoal on the regular charcoal rack, no water in the pan, and the cheese on the top rack. I used my digital probe therm stuck through a drilled out piece of wood to keep track of temps. because the WSM lid therm doesn't go that low. Highest temp I got was 92°, then it settled down to 82°. I ran it for 4 hrs.
  9. thunderdome

    thunderdome Master of the Pit

    I think this would be a great gift for someone. I'm gonna have to give it a whirl

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