First batch of smoked cheese.

Y'all are making smoked cheese sound way too easy. I'm going to have to break down & give it a shot!

I was suprised at how easy it was and the cheese is oh so good!!!!!

I'm with you Wheelz, gonna have to think about that seriously.

Ok, now that I'm thinking about it, what temp did you set the smoker at Loop and how long did you leave the cheese in for?

Probably extra easy in the winter months.

I am not certain on "what temp," but I am guessing just hot enough to get the wood chips smoking then shut the smoker down. If I remember correctly, we don't want the ambient temp to rise above 90*. One of you Cheese Experts chime in here.

This may be a weekend gig!

I set the temp for 150 degrees and placed a tray of ice on the cold smoke baffle. The temp never rose above 58 degrees. The key is to not let it go above 90. Of course the fact it was 25 degrees here in Pennsy helped! I sliced and vacuum packed the cheeses this morning....I think more made it into my stomach than the bags!!!!

I left the smoker on for twenty minutes then shut it down and let it sit for an hour before removing the cheese. If you want the cheese to have more "smoke" just repeat the process!

About how much wood did you use? I am assuming "chips," not chunks.

I been digging in my metals and stuff looking for something I could use as a cold smoke baffle. I found it today, an 1/8 inch piece of stainless steel larger than 14X18 inch. Now I just need to figure how I am going to cut it neatly. Then I will be ready to smoke some cheese.

I am going to try using a 9x9 aluminum baking pan. That ought to keep it cool (below 90*) for an hour or more.

I used a 2 ounce chunk of hickory.

sawdust and pellets are great for cold smoking

Thanks for the tip!!!

Rather than cut that piece of stainless steel, someone on here suggested wrapping one of the shelves with several layers of aluminum foil... That and a big pan of ice should do the trick.

I've never tried it because I have the cold smoke baffle but it sounds good to me.

I use on of my racks and double wrap the rack in HD aluminum foil.

When I smoke cheese I use the pan of ice on top of the foiled rack, get a good stream of smoke from my Hickory chips.
Turn off smoker and cover the vent with a cleaned out tin can, blocking the escape of smoke.

Ive smoked over 100 pounds of cheese and it all turns out perfectly.

Mike

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!