Cheese Smoke

[Shawn W]

I fired up my Weber bullet for a cheese smoke.

Ambient temp was around 30ºF and I smoke cheese below 100ºF for a couple hours. After an hour and I had awesome smoke and was holding 70ºF at the dome.

Water in the water pan covered by foil, I came up with this idea to help retain water in the pan. I have an older WSM with the 1 gallon pan:

10 lbs Balderson 2 yr aged white cheddar and 1.5 lbs old orange cheddar. Over $100 worth of cheese. it's been a few years since I've done it. Some are going to get handed out for Xmas presents and you can bet there will be a pizza and some Jalapeno Bacon mac 'n cheese made:

I used parchment to keep the bottom of the cheese clean and I perforated it:

All done. I managed a 3.5 hours smoke that didn't go over 75ºF at the dome. A little fire with apple wood and sweet thin blue smoke.

Finished:

Packaged:

 

[Dustin Dorsey]

Looks awesome. Weather permitting I'm going to smoke some cheese tomorrow.

 

[Ray Crick]

Awesome! Looks great - I will have to try this!

 

[Bob H.]

Shawn, your smoked cheese looks great! It makes me wonder if I could take a small container of cold packed cheese spread and smoke it.

 

[Randy]

nice work they will make great presents

 

[JimK]

That's a whole lot of cheesy goodness! Looks great!

 

[Shawn W]

Shawn, your smoked cheese looks great! It makes me wonder if I could take a small container of cold packed cheese spread and smoke it.

Why not, try anything once!

 

[Barb D]

Shawn that looks awesome and I'd like to be on your Christmas list for sure. Like to try that some time.

 

[Rich Dahl]

That looks great, going to give that a try.

 

[Andy Erickson]

How did you build your fire?

 

[Shawn W]

How did you build your fire?

I used the leftover charcoal from the previous cook. Gave it a stir. It was a mix of briqs and lump. Perhaps a quart by volume. One of the briqs was almost fully intact. I lit the top of it with my looftlighter (a heat gun) flipped it over and lit the other side. Then I piled the remaining bits on top and to the sides. I had Bradley apple pucks on hand with I broke by hand into 4 above the charcoal. I added two more pucks in a similar fashion through the cook.

The net difference my little fire made above ambient temp was around 40°F at the dome which I think is pretty good. I want to try just burning smoking pellets in a can with punched holes.

 

[JeffG]

Shawn nice looking cheese smoke, have to give that a try.

 

[Cliff Bartlett]

Nice, neat looking cook and packaging.

 

[Craig Alumbaugh]

Great job on the cheese

 

[ChuckO]

Excellent smoke. Those never would have gotten wrapped at my place, they woulda got ate

 

[Brian Dahl]

Great post - thanks for sharing.

 

[Enrico Brandizzi]

Please ship some to me!