Smoked cheese

[reloader28]

I love smoking cheese also. I could never keep the temps low enough in my offset smoker until I read about using a soldering iron.... that right, you read correctly! I use a tin can with air holes drilled in the sides and fill with wood chips, insert an electric soldering iron through a hole in the side toward the bottom and let the cold smoke roll! Works brilliantly.

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Thats the same way I do it. Works excellent

[MaryB]

My attempts at smoking cheese in both the Little Chief and the Big Chief were disappointing.
The LC was cool enough but didn`t produce enough smoke for my liking.
The BC made plenty of smoke but I couldn`t keep the temperature low enough.
It nearly melted the cheese in spite of my best efforts.
I hear you can smoke cheese in my Pit Boss by setting it on a pan of ice.
That will be my next try.
Lets have more detail on how you are successfully getting it done
I am determined to do this right but am getting a little frustrated.

Make a cold smoke box(can be anything, even cardboard). Take the rain cap off the smokestack on the Pit Boss and use 6+ feet of aluminum dryer vent(the expanding kind, it is very thin walled) and run it to your cold smoke box you have sitting on a shelf or a ladder(has to be higher than the Pit Boss smoke stack). Have some holes in the top of the cold smoke box to let the smoke flow out, or add a partition an inch from one side that doesn't quite reach the top, put your smoke outlet hole low on that side of the box. This will trap smoke in the box longer and give a more intense smoke flavor. My cold smoker cooler is setup that way, but I used a piece of 3" PVC pipe down and out the side on a stubby 90 bend(this was hard to find, if you have more room a normal 90 is fine). Setup works really well smoking summer sausage, hot dogs etc, bacon too is better cold smoked then vacuum bagged and frozen for 4 weeks minimum to let the smoke mellow.

[dale2242]

I smoked another full rack of cheese in the Big Chief yesterday.
I did all cheddar. Some sharp. Some medium.
Setting the rack directly on a tray of ice is keeping the cheese cool enough to smoke without any melting.
2 hours seems to be bout right for a hard chees like cheddar.
I will vacuum seal it today and store for a month.