Smoking cheese

If all else fails,get a cardboard box that will set on top of your CS,with at least a couple feet of heighth.

Leave the bottom open and tape the two together.

Go to the Dollar store and get you a plastic rack/shelf to set on the CS top,inside the box.

Poke a small vent hole in the box.

Run your smoker down around 140º,where it will still produce smoke.

I'm sure some of our cheeseheads will come in with a slicker solution,like using an ice filled pan as a heat deflector,but the cardboard box will work.

I use Tom's suggestion when I smoke cheese and it works pretty good, one thing I found out is that you don't want to place any cheese directly over the exhaust vent of the smoker if you're using a shorter box (it gets really soft).

You need to use the search and check a few more threads. I searched for "cheese 101" and the draft (which is all their is) was in about the 9th or 10th.

there are also some other great threads, but with 50,000 post, you have to read through a page or two of the search results.

Sorry you don't like the new forum. Old one had problems. No way to fix all the "broken links" automatically...I asked.

Here you go:
draft cheese 101

FYI, I'm moving this to the Open Forum

BBQBULL
I have saved the directions for the "Penzoil box cheese smoker". I dont know how to transfer the saved e-mail to the forum, but if you will send an e-mail to rteller2@cox.net, I will gladly send the directions. I have used mine 4 times so far & it works great.

RT

How to copy/paste??

1. Highlight the source text, then simultaneously press Ctrl-C (or right-click the highlighted text and select Copy from the menu).

2. Switch to the target app (this forum), and simultaneously press Ctrl-V (or right-click on the message and select Paste from the menu).

Easier done than said.

Thanks Dennis, That is so easy It's embarrassing.

RT

From rt64:

I have smoked some cheese this past summer/fall and we like it. I took a clean Penzoil box & cut a 6" round hole in the bottom. Then rigged up one of those disposable mesh grills (from Walmart) about 2/3's the way from the bottom of the box to hold cheese. I use 1x1's to hold the box off the top of the 008 and provide draft. Then the top flaps are used to regulate the smoke & temp in the box. I poked the tip of the Polder thru the box at grill level to monitor the temp. I used 1 hickory chunk and set the smoker on 225 until the smoke changed from yellow to white. Turn off the heat and put the box & cheese on top of the 1x1's on the 008. We found that after only 20 minutes, it produced cheese that was mildly smoked all the way to the center of a 2lb block. Used extra sharp cheddar & swiss. Did NOT like smoked colby! We also find it helps to mellow the cheese some of after smoking you let it linger in a sealed zip lock baggie for 24 hrs before slicing & eating.

Wow... I thought those instructions looked very familiar. LOL

http://forum.cookshack.com/eve/forums/a/tpc/f/29910...471022983#4471022983

Bob - still using the same Penzoil box too!

Thanks everyone for the tips, thoughts and links. Gonna give cheese a try this weekend and let you all know how it turned out.

Mike