Originally Posted by willm
Exactly, it was easy to remove the cheese grill and then relight the fire - cheese seems pretty forgiving compared to meat.
Does anyone hang cheese in their smoker? When I buy smoked cheddar here in Canada it is usually an unusual shape but quite rounded as if it hung rather than sat on a grill or board etc.
Hanging cheese would allow the smoke to hit all surface areas in one go?
If your smoker temp gets a little high, cheese will melt itself into the bars on the grate. I've had some sink in 1/4"......I'm thinking that unless you rigged up some special hanger it could get soft and fall off.....
I've used a piece of cheese cloth to smoke softer cheeses on (like the bricks on the left), which makes for easy removal from the grate.....You have to wait for the cheese to set up a few minutes, then remove the cheese cloth. If you wait too long, you will see the pattern from the cloth. They get a little deformed, but firm right back up.
I would guess you may be able to hang it in a little cheese cloth sack.
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