cold smokin cheese

[BluDawg]

A few weeks back I got a craving for some smoked cheese and wheat crackers, the temp was running over 100 deg every day in the shade not to be one to let mother nature beat me down and short on cold adult beverages I came up with this piece of "CowBoy Engineering". The best thing is this could even be done on a gasser for the BBQ challenged among us.

I started with an old cookie tin and punched a hole it the lid and some 3/16" holes in the bottom




fill the can with some dry wood chips about 2/3 the way



put on the top and put it in the pit run cord from the soldering pencil out of the intake



I wrapped a cake pan with HDAF for a little insulation and filled with ice and put a rack on top, added the cheese.( I had the pit in the shade) to help with temp control.




plugged it in and in less than 5 min I had that Beautiful TBS.



After 2 1/2 hrs. I was still making smoke the pit temp stayed at 80 deg. and there was still some ice in the pan.



still had 1/2 the chips that I started with.

[OSD]

Very clever. Looks like it worked real good.

[JamesB]

Cool! How much of a smoke taste did the cheese take on?

[BluDawg]

Cool! How much of a smoke taste did the cheese take on?

I used some hickory and it had a very nice mild to medium smokiness. The cheese was a brick of Monterey Jack. I purposely chose a mild cheese to try this so I could judge the amount of smoke that it took on. I was very pleased with the end result. You could enjoy the buttery creaminess that Monterey Jack is known for with a nice smokiness in the back ground. I did let it age for two days before I tried it. The anticipation was excruciating but worth the wait. And remember that cheese is best served at room temp.

[ChileFarmer]

Smoke is good, so is cheese. Good idea. Gonna do it myself. CF

[tex_toby]

My wife adores smoked cheese, but it just isn't for me.

[Surfinsapo]

That's awesome.. I do salmon in the winter.