Smoking Cheese with Amerique

If you go to the cookshack home site, they show an accessory for the cookshacks called a cold smoke baffle. It is for smoking cheese and such. Looks like basically a divider plate that separates the heat box from the upper smoker area to keep it cooler. Hope this helps.

quote:

Originally posted by Damar12:
I did the search and found references to Smoked Cheese 101. It ain't here, if it ever was.

Did a search on "cheese 101" and 4th link is the "draft" 101 (I never went final, and there are also numerous links on doing cheese:

http://forum.cookshack.com/eve...471050924#3471050924

This will get you started.

The "issue" is you can't turn the smoker on and leave it, as it will try to get to temp. You have to find a way to just get the smoke, but keep the temp down. There are many workarounds for the CS.

Also for cheese, use wood chips, sawdust or pellets, they'll smoke at a lower temp than wood chunks.

Have a read and see if it helps

H,

Here is one I have done in my Amerique.
http://forum.cookshack.com/eve...371093904#9371093904

Here is the link to the cold smoker baffle instructions
http://cookshack.com/Websites/...coldsmoke_baffle.pdf

Hope this helps you.

The best time to smoke cheese is when it's cool out side.
Being in California I usually do it at night current outside temp 78 degs.

Thanks for the info, very informative.

I did a search on smoked cheese and found "draft" cheese 101 by Smokin Okie, Somkin Okie Competition Team. My search was done on January 2. I did smoke some cheese and it was absolutely delicious. I had a block of Tillamook sharp cheddar. I was using my 008.

Mary Jayne