I have been waiting for the temperatures to drop, stocking up on some cheeses in preparation for cold smoking. We got our first frost last night, so that was a good sign. I had a pellet tube prepped last night, so I could just fire it up after dropping the kids at school.
I have been studying this thread as a reference point for smoking cheese:
I found texastweeter 's guidance to be invaluable.
I got the pellet tube lighted, using the Pit Boss competition blend pellets (it's what I had lying around). The pellet tube flamed out at first, so I had to relight and make sure the smoke was rolling before bringing the cheese out. I put the heat deflector in the Kamander over the tube, as I did not want smoke concentrated on one side. I opened the damper vent to 5 (wide open), and lid/hood vent to 3.
I carefully put the cheese on a rack (it is resting carefully on the inside lip), and dropped the lid:
Cheeses, from left to right, starting from the top:
Ambient temperature when I started, 34F.
I will post again once this comes out of the smoker. I am giving it about 2 hours.
I have been studying this thread as a reference point for smoking cheese:
I found texastweeter 's guidance to be invaluable.
I got the pellet tube lighted, using the Pit Boss competition blend pellets (it's what I had lying around). The pellet tube flamed out at first, so I had to relight and make sure the smoke was rolling before bringing the cheese out. I put the heat deflector in the Kamander over the tube, as I did not want smoke concentrated on one side. I opened the damper vent to 5 (wide open), and lid/hood vent to 3.
I carefully put the cheese on a rack (it is resting carefully on the inside lip), and dropped the lid:
Cheeses, from left to right, starting from the top:
- Mild cheddar
- Mozzarella
- Colby Jack
- Swiss, or emmental if you prefer
- Monterey jack
- Sharp cheddar
- Extra sharp provolone (three pieces in the foreground)
Ambient temperature when I started, 34F.
I will post again once this comes out of the smoker. I am giving it about 2 hours.
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