cheese smoker

What kind of smoker are you using?

If you have a CS what model, and do you have a cold smoke plate installed?

When I use my smokette, I put the cold smoke baffle in and put a pan of ice on it. I turn the smoker to 150 for 20- 25 minutes and shut it off. The box temp stays below 95 for me.

Here is a thread i started that others jumped on and helped me alot:

Cheese??

Hope it helps a lil.

Ive smoked cheese in my 150. Didnt have a cold baffel so I wrapped the bottom rack w/a few layers of tin foil. Added a half hotel pan full of ice. Placed cheese on top rack. Used about a cup of hickory chibs in woodbox. Turned on smoker until I had a solid stream of smoke coming out the vent. Shut off smoker and placed a coffee cup upside down over vent and walked away. Hour later opened smoker door. Cheese was left to cool on racks. I turned on a fan and let it blow on the cheese. That got it to cooling down. Took cheese into house and let it cool for another half hour and wrapped in foil. Next time I will wipe a very small amount of soot off before wrapping. Overnite in fridge and product was awesome everyone told me. I called Cookshack and got this recipe from one of thier employees.

Mike

I'm on an fe100.

what I'm reading is: if I can keep the temp under about 85-90 I don't need to do anything special. however, with the fan going I suspect a soot/ash problem to blow off after cooking.

this sound about right?

sounds about right skippy!

And smoked cheese is better then next day and stronger also.

thanks everyone. I went crazy at sam's yesterday buying cheese in preparation ofr this weekend.

one more question if you please... any recommendations for keeping the soot off the cheese. I saw a thought on covering with cheese cloth but won't that affect things? or just blow it off when removing from the fe?

When I bring my cheeze into the kitchen, I wipe it down w/dry paper towels to remove the soot.
Heck a washcloth may work also, then place it in the washing machine.
I like to wipe mine down when it cools to room temp.
Good Luck and let us know how it turned out.

Mike