Greetings fellow cookshakers. My wife bought me a smokette last Christmas and I love it. The first time I used it the food came out better that anything I'd sweated over in my other smokers.
The question I have is about smoking cheeses. One of the things I could not wait to do when I got my smokette was to try cheese. However so far I have not been very successful and have waisted about 2lbs of cheeses.
I created my own baffle constructed of wood and sheet metal that fits snuggly into the lower rack and put a small amount of ice on top of the baffle. Doing this I am able to keep the temp below 70 and have a good flow of smoke coming out. However, the ice causes the cheeses to get very wet and it gets a funny sour taste to it. Without the ice the cheese either melts or does not get hot enough to create any smoke depending upon the temperature.
Has anybody out there been able to do cheese? If so how do you do it with out these side affects.
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