Cold Smoking Cheese on the FEC-100 -The Grand Finale

Looks like plenty of smoke. Resmoking shouldn't be a problem.

What are you burning and how did you light it?

Jarhead,
Good smoke, good temp, below 80°. Sure you can re-smoke. Play around, it's all good. You may want to check this out. Smoked Cheese from Go to Show

T

Thanks Pags.
I lit the charcoal in a Weber chimney outside with my weed burner. I am smoking with wild cherry.

Thank's Mr. T.
I appreciate the feedback and also the link. I'll check it out.

Just remember the smoke flavor gets stronger over the first couple of days.

The Grand Finale

Sliced em up with my little handy dandy, yard sale, $2, POS Rival Slicer with Mods.

Ahhh, that smell when you open the bag is beyond words.
Not much of a Smoke Ring.
That must be common. This is my first round with cheese.
OMG, the flavor of each variety is out of this world. If you have never tried smoking cheese, do so.
"So, shut up and show me the cheese!"
"OK"

Pepper Jack



Colby Jack



Aged Cheddar



Mozzarella

Didn't slice, gonna save and shred that for pizzas.
Thanks for lookin'. I do hope y'all will try this. Ya won't be sorry.

I have found that the temperature can be held down by inserting a hotel pan of ice it helps offset the heat of the fire or smoldering wood chips allowing for longer exposure to more smoke.

Thanks Vernon.
I had a FS pan in there, but it was full of cold water.

Thinking of doing some cheese in my smoker this week. I see that you just have some charcoal and wood in a #10 can. How long did you smoke it like that? One can worth of charcoal? I was thinking of putting a pan of ice on the bottom rack, leaving the baffle in place, and using the can of charcoal with some pellets thrown on top of the charcoal. Think that's stupid?

quote:

How long did you smoke it like that?

It was about 2 hours on the soft (Mozz and Jack) and 3 hours on the hard (cheddar)

quote:

I was thinking of putting a pan of ice on the bottom rack, leaving the baffle in place

That will work great.

quote:

One can worth of charcoal?

Way too much. You want temps around 8oF. 2 or 3 briquettes will get you there.

quote:

using the can of charcoal with some pellets thrown on top of the charcoal.

Once I got it going, I used a couple chunks of hickory per hour. No pellets, they go away too fast.
HTH, vac pack em and wait at least 2 weeks before opening. I prefer longer.
Good luck, take pics and keep us posted.

If you go above 100F, this will happen. I used (1st time) an old freezer with the Amazin Tube Smoker in it. When I saw the temp inside, I knew what to expect. These WERE 1# chunks.

"Gunny", Been there.
I don't know if you have seen this, but maybe it will strike a spark.
T

"My Cold Smoking Options"
http://forum.cookshack.com/eve...1028883/m/2462907527

Gunny: I have never seen an FEC-100, so don't know how they work. I have been smoking cheese for close to 10 years. I started with the SM009, and now the SM045. I have the cold smoke baffel for both. I put the baffel in the freezer for 24 to 48 hours, and then put a pan of ice on top of it. Load wood and cheese, and turn the smoker on until I get a good smoke rolling (15 to 20 minutes), and turn it off. The wood will continue to smolder. I wait an hour, turn the cheese 1/4 turn, check the wood, and ice in the pan, and repeat the process. 4 to 6 hours of this works for me. Really soft cheese I wrap in cheese cloth soaked in water. I don't like Swiss cheese, but smoked Swiss is a different animal all together. Treat yourself to a true delight. Smoked cheese on a slice of fresh crisp apple.

Mr T, I'm glad that I'm not the only one who has pulled that trick.
Thanks for the heads up on the links. I gotta read those.

Mike, I don't have that option of shutting off the FEC and continue to smoke. That's why I have the can and an Amazin Tube Smoker.
The FEC is well insulated, so you still have to keep an eye on the temps. Gotta love an ET-732.
Thanks for the cheese cloth tip. Next time on the Mozz for sure.
Yes, I love smoked sharp cheddar on a slice of apple. I can eat a pound of each.

Gunny,
Does the refrigerator work?

Mr T, it's an old, steel on the inside, freezer.
I looked into one of the temp controllers and was told not to use it on that type of freezer with the coils in the shelves. That was my original plan.