Smokin Cheese

Discussion in 'Cheese' started by bakeray, Jul 27, 2015.

  1. bakeray

    bakeray Newbie

    Being the old guy newbie to this forum Ill give my experiance with smoking cheese.

    Mozzerella, Chedder and Gouda have been the best.

    I used a vertical water pan smoker. Fill the water pan with ice. Fire pan just enough briquets to smoke chips, not letting temp get over 75 degrees.

    With the smoker I have now thats impossible so I use a stainless steel mesh tube my bro in law made. Fill it with chips or pellets, fire it up and you get smoke without a bunch of heat

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