Originally Posted by The Anchorman
I really don't know the workings of a UDS, but does it have a waterpan in there?
If it does then fill it with water and then freeze it solid before smoking the cheese. If it doesn't then find a way of getting a gallon of two of ice in the UDS, this will deffinately keep the temp at a lower degree.
I smoke chees quite regularly in my BWS Chubby. I remove thewater pan and fill it with H20 and freeze it solid before I attempt to smoke the cheese. I laso make the smallest fire that I can possibly get away with And still make it smoke.
Yes, yes yes. In a drum, a deep dish pizza pizza pan works good for this, placed on the lower rack. If you don't freeze a pan full of water, fill it with ice cubes.
As far as a fire goes, low temps are what you are after. You aren't trying to cook cheese, only flavor it. In a BDS, maybe 6 or 7 briquettes ashed over, with some chips on top is a good start. If the fire dies, no big deal....Take out the rack with the cheese, and start over with the fire. (it's best to have some charcoal going in another cooker or a starter chimney just for this.). 60 to 90 minutes is my general smoking time and other than some slight deformity and maybe rounded corners, you can't tell smoked cheese from fresh cheese.
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