SMOKED CHEESE!!!

Hi Grillddady,

Did you use the cold smoke baffle, and folow the instructions?

I smoke a lot of cheese regularly.
The cold smoke baffle works great.
Peper Jack and Swiss are my favorites.
I use 1 oz of hickory.
Cheddar seems to pick up smoke faster then the others, about twice as fast.
Cheese will pick up more smoke taste as it ages.

Thank you,
Brian E.

I usually use a handfull of chips when I do cheese. baffle and pan of ice. I haven't gotten all the timing down yet, sometimes it gets a little hot, but it never completely melted just slightly.

I like longhorn, mozzerella, provolone, and do swiss for a few people.

Will have to try that hot pepper cheese.

When smoking cheese the temp is the #1 issue. Do not let it get above 100 or so (cheese melts).

Use pellets or sawdust as they smoke at a lower temp (less temp to get them fired up).

Smoking cheese is not a "set and forget" it process.

The ice technique helps any direct heat from getting to the cheese, but too high a temp, direct or indirect will still melt it.

Thanks for the feedback!
It just seems so easy to melt the cheese and
cut it again.The flavor is great.

There's a post somewhere in the archives from a few years ago where someone would actually hot smoke the cheese and let it drip into foil bun pans(as a mold). Or maybe they just put the cheese into the pans from the start. I can't remember, but it might be worth trying. I was gonna try it, but never got around to it.