Smoking cheese.....maybe!!

Discussion in 'Cheese' started by bmb527, Jul 2, 2014.

  1. bmb527

    bmb527 Newbie

    Hey all,

     Just thinking that I would like some nice smoked cheese. From my readings, cold smoking is the best, if not only way to go to do it. Has anyone here used a regular old offset smoker to do this? If so, how do you keep temps below 80-90, yet make plenty of smoke? Any input is welcome!!

    Bill
     
  2. sqwib

    sqwib Smoking Guru OTBS Member

    If I smoked cheese on my offset I would

    1) smoke when the temps were below 50°

    2) place an AMNPS on the RF plate slightly left of the cheese away from the exhaust

    you could use pellets in a can with a cheap harbor freight soldering iron, do a search for more info
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    If you get an Amazing Smoker (bottom of page), you can smoke cheese in a Cardboard Box:

    Check this out:

    http://www.smokingmeatforums.com/t/99316/cardboard-box-cold-smoker

    Bear
     
  4. talan64

    talan64 Meat Mopper

    What SQWIB & Bearcarver said x2.

    I smoke my cheese when the temps are cooler, and I use my Amaze-n-smoker (sawdust type). I smoke it in my Traeger, with it off, just to have a good chamber. 

    You just need to plan ahead, and hope you have enough to get you through the hot summer months.

    Good luck
     
  5. hwy199

    hwy199 Newbie

    I used my offset smoker and froze two gallon sized ziplock bags with water and it helped to keep the temp down. Two bricks of charcoal and hickory chips was all i needed
     

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