Dustin Dorsey
TVWBB Hall of Fame
I decided to smoke some cheese since it finally cooled down. I love smoked cheese and I don't wanna pay for Hickory Farms.
![](http://i29.photobucket.com/albums/c292/ddorsey97/Mobile%20Uploads/20151213_125607.jpg)
Assorted blocks of cheese cut in half. This is all the cheap stuff. I've got muenster, medium cheddar, colby, pepper jack, sharp cheddar and mozzarella. I don't use swiss. Swiss cheese is terrible. It's full of holes and I'm not spending money on all those holes. It's worse when you smoke it.
![](http://i29.photobucket.com/albums/c292/ddorsey97/Mobile%20Uploads/20151213_125602.jpg)
I used my Old Country Pecos smoker because it never gets any attention and its easier to cold smoke on.
![](http://i29.photobucket.com/albums/c292/ddorsey97/Mobile%20Uploads/20151213_125631.jpg)
I used Weber hickory chips, so there's something Weber in this cook!
![](http://i29.photobucket.com/albums/c292/ddorsey97/Mobile%20Uploads/20151213_125708.jpg)
I used a juice can with holes drilled in the bottom. I had to dump the ash at one point. I needed more holes. I used six lit coals and fed chips into the can every 30 minutes for 2 1/2 hours.
![](http://i29.photobucket.com/albums/c292/ddorsey97/Mobile%20Uploads/20151213_130257.jpg)
Smoker doing its thing. I put too many chips in and got a ton of smoke but it turned out ok. I want it more like what you'd get out of smoke house. Temperature never got about 90. Don't worry. I'm never raking those leaves.
![](http://i29.photobucket.com/albums/c292/ddorsey97/Mobile%20Uploads/20151213_151934.jpg)
Final product. Wrapped them up in saran wrap and I'm letting them sit for a week for the smoke to sink in.