Reply to "First batch of smoked cheese."

wheelzSmmmmoooookin'!

Ok, just did my first batch of smoked cheddar & it was way too easy.

Put a palm full of hickory chips in the smoker, closed the door and set the temp to 150*. At the first sign of smoke I put a 9x9 aluminum pan full of ice on the bottom rack, closed the door and let the smoker run for 5 more minutes and turned it off.

Placed a wire rack from a small roaster oven with cheese in place (avoiding the vent hole where temp would be the warmest) on top of the smoker.

Set a cardboard box over the rack of cheese. Box was weighted down with a brick as it was a tad windy today. Outside temp was 43*.

Let it all smoke for 1 hour. Then I allowed the cheese to breath for about 20 minutes before wrapping in foil and putting it back in the fridge.

I'm not a huge fan of smoked cheese but the Mrs loves it & said this was good stuff!

Experimenting was fun & now we have another smoked item to add to the household menu!

Thanks to all contributors!

3/28/0910:07 AM

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