quote:Originally posted by Trucky1008:
After reading the recent posts on smoking cheese I just had to give it a try this past weekend. The process worked out quite well. I don't have the baffle so I just wrapped one of the racks with several layers of HD foil and set a pan of ice on that rack. A handful of hickory chips and an hour later I had smoked cheese! But the smoke taste was very bitter. I didn't get that good smoke flavor I was seeking. I used about 2 handfuls of chips. Is the bitter flavor from too many chips? Any thoughts would be appreciated.
Trucky..........I use about a cup of Hickory chips when smoking cheese.
I do exactly what you do, foil a rack, half hotel pan filled with ice.
Fire up smoker until a good steady stream of smoke coming out the vent.
Put an empty soup can upside down blocking vent hole.
Turn off smoker, start my timer for one hour.
I turn on an electric fan and cool down cheese, wrap in plastic wrap and into fridge for 24 hours before tasting it.
Ive smoked probably 100# and very happy w/the quality.
Mike