G
ganso
Guest
Is this a hard thing to smoke. I bought some the other day and it was very good, but have never thought about trying this myself. Where do I find out how to do this. Thanks
Until Dave gets his tutorial posted, here is some info...
The key to smoking cheese is keeping the temps low. Some guys use cold smoke rigs (routing the smoke from another smoker into a box or similar chamber with racks and the cheese in it). This can be done by connecting dryer hose to the smoke stack of a smoker and then running that into the lower level of the box and then venting the smoke out of the top of the box. This gives the cheese smoke lavor but not heating it (much).
I did some in my Big Green Egg a couple of years ago by lighting a couple of briquettes in the Egg and adding a wood chunk for the smoke. Then I used a pan full of ice below the cheese to keep it cool I saw the method on the Egghead forum and it worked well. Here is the thread...
http://www.bbq-brethren.com/forum/showthread.php?t=35316&highlight=cheese
What temp do you smoke it at Ron?
Looking back at the old thread the temp stayed between 70 and 90 degrees the whole time.