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Smoking Cheese Cookshack Style

FM Former Member
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Ive smoke a cheese in the last couple months.

I dont have a cold smoke baffle, I just put foil over the bottom rack. Use an aluminum half hotel pan full of ice cubes.

Fire up smoker until I have a good stream of smoke coming out the top vent.

Turn off smoker, cover vent hold for an hour.

Cheese never melts into the grates. Let cheese cool. Then wrap in good grade plastic wrap for at least overnite.

Did 5 pounds for a wedding on Halloween Nite.
Everybody raved over the flavor of smoked cheddar.

Hope this is helpfull to the Cookshack owners.
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FM Former Member
We love smoked cheddar from the supermarket but I have been unable to duplicate that taste as of yet. What type of wood do you use? I have a cold smoke baffle and have tried cheese with little success. Mine always turns out too smokey tasting for my family's taste. I tried 2 times and reduced the wood on the second try. I used only 2 oz and it was still too strong. Any suggestions on wood species that is best for cheese? Does the bigger the block of cheese lessen the smokey taste?
FM Former Member
I use about a cup or less of hickory chips.

I always slice up the big blocks. Ive read somewhere never use chunks bigger than 3 inches thick.

Try using chips, smoke a half hour and let cheese cool. It takes an overnite in the fridge for cheese to really set or meld for the smoke flavor and cheese to come toghher if you will.

If your test block of cheese isnt what your looking for, smoke it longer and chill it.

Thats how I did it.

Let me know how your next try turns out.

Mike
S shtrdaveMember
I agree on the thickness, I don't use chunks much bigger than 1.5 - 2 inch.

I usually use the Jack Daniels barrel chips, normally, and the flavor is better in a day or so. I usually do extra and vacpac it.

Colby, provolone and Mozzerella and brick are my cheeses of choice.

I will definately try this technic, I never covered the vent hole, that will no doubt make a big difference.

Keep the chunks of cheese from under the vent hole to keep the crap off of it.
S shtrdaveMember
I just tried this, but I made the mistake of not putting the cheese in right away, I think, I got smoke going and then put the cheese in, i think that left most of the smoke out. I did cover the hole on top, maybe tomorrow when the flavor sets in some, I will try again though, I did have melting some.

I turned it on to 250 for about 20 min. and then put cheese in and turned it off.

I do have the smaller smoker, so i may have to just experiment for a few times, thanks for the post.
FM Former Member
Dave, I use Hickory chipabout a cup and a disposable half? hotel pan full of ice.

I place cheese on the upper shelves with ice on bottom.

Close door, turn on smoker. When I get a steady stream of smoke out the vent I turn off smoker and cover vent with an empty inverted soup can. Leave cheese in smoker for one hour and open door. In warm weather I turn on an electric fan and cool down the cheese.
Yesterday opened door for 20 minuts.

We did 16 pounds yesterday. Its sitting in fridge and will attack tonite.

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