CHEESE!

[Arlin_MacRae]

Any of ya smoke a brick of cheese before? I got this wild idea to try about three different kinds. Going to try a brick of cheddar, some gouda, and...something else. I figure I'll set 'er at 150° and see what happens!

Arlin

[nthole]

150 is too high. You'll need to keep it around 90 or so to do cheese. I've heard of people floating the cheese in an ice bath as well while it's smoking.

But I'm sure some others with more expertise will chime in. Smoked cheese rocks...

[mook]

150 is too high. You'll need to keep it around 90 or so to do cheese. I've heard of people floating the cheese in an ice bath as well while it's smoking.

But I'm sure some others with more expertise will chime in. Smoked cheese rocks...

yeah, at 150 you will have a nice smoked cheese dip. keep it looooooooow

[hornbri]

Link on smoking cheese (http://www.virtualweberbullet.com/cheese.html/url)

[parrothead]

I've smoked cheese. Great stuff! Only works in the winter with a small fire and the door propped partially open. Must shoot for about 80 degrees. Much higher and you will have a puddle on the bottom.

I used big 5 pound blocks, and when finished cut those into 1 inch slices. vacusealed them and used them for Christmas gifts.

[Arlin_MacRae]

Wow--thanks for saving me a lot of cleaning time!! :shock: It was 72° on the back porch when I got up this morning, so trying to keep it below 80° will be impossible until winter. 'Preciate it!