View Full Version : Cold Smokin' Cheese on the FEC-100

03-30-2012, 03:29 AM
My local grocery store had cheese on sale for $2.18/lb last week. So I loaded up with an assortment of 10 pounds.
This is a first for me, so be gentle. I've read to smoke anywhere from 2 hours to 10 hours.
So I took a chance on 3 hours in the smoke. We will see how it tastes this weekend.
The load
Fire in the hole with a covered #10 can
Now that is some serious smoke. I'm not used to that.
Temp is lookin' good
Thin Blue?
Taste test tomorrow.
If it's not smoky enough, I may have to go with another round of smoke. Anybody ever do that before?
Thanks for lookin'

03-30-2012, 06:33 AM
Need any help with the taste test?:msn-wink: Can't wait to hear how it came out!

03-30-2012, 08:27 AM
Thanks Big Al.
Sure, come on over. Got that 17# of smoked sausage, crackers, cheese and cold beer to wash it all down with.

03-30-2012, 10:20 AM
How are you producing the smoke? I mean, I see the can with foil over it, but what is in the can and how are you keeping it lit?

Double smoking will not hurt a thing. Most likely though, you will have more than enough smoke in 3 hours.

I have found that the lighter the smoke and the longer the time, the better the result.

Also, vac pac the cheese after you smoke it before you declare it to not have enough. Let it sit that way for a week or two before you judge it.

03-30-2012, 11:07 AM

There are 3 fully lit (ashed over) briquettes in the can and 2 chunks of wild cherry.

I light the briquettes in a charcoal chimney and load them as needed. About every hour. Then just one or two at a time after the initial heat up. I only added one more chunk during the 3 hours.

Vac Packed after they cooled to room temp.
They have been in the fridge 4 days now. Gonna open one on Sunday and see.

03-30-2012, 01:45 PM
Be sure to let us know.

03-30-2012, 02:01 PM
Be sure to let us know.

:thumbs up:

04-07-2012, 11:03 AM
The Grand Finale.
Sliced em up with my little handy dandy, yard sale, $2, POS Rival Slicer with Mods.
Ahhh, that smell when you open the bag is beyond words.
Not much of a Smoke Ring.
That must be common. This is my first round with cheese.
OMG, the flavor of each variety is out of this world. If you have never tried smoking cheese, do so.
"So, shut up and show me the cheese!"

Pepper Jack


Colby Jack


Aged Cheddar



Didn't slice, gonna save and shred that for pizzas.
Thanks for lookin'. I do hope y'all will try this. Ya won't be sorry.

04-07-2012, 03:54 PM
:thumbs up::thumbs up::thumbs up::thumbs up:

04-07-2012, 03:56 PM
Thank ya Okie. Good stuff.

04-07-2012, 08:42 PM
:thumbs up::thumbs up::thumbs up:

Love da smoked cheese!!:Drool2::Drool2:

04-08-2012, 05:03 AM
Thank ya Tom.
Beats that store bought injected stuff all to pieces.

Slim Jim
04-08-2012, 08:41 AM
So, why didn't I think about putting a can like that in my UDS to smoke cheese? :smack: Sometimes I'm such an idiot. I've been wanting to try smoking cheese, but I knew I couldn't keep my UDS that cool.

Thanks for the idea!

04-08-2012, 11:22 AM
You're welcome Jim. Might be a bit more work for you, but well worth it.
Got cheese yet?:roflmaoha0:

04-08-2012, 06:59 PM
I love the flavor of properly smoked cheese. It's been a while since I've smoked any, but I'm due. Thanks for bringing yours to the table.

I kept an old gas grill and modified it with an electric hot plate. I use the smoker box from my gasser smoker and set the cheese to the opposite side to keep it away from any heat. Works great.

I'll be right over to dip into the cheese n beer stash .. I'll bring the crackers :msn-wink:

04-08-2012, 07:10 PM
C'mon PigCicles. I got ham too.
If we eat all that cheese, don't forget the EX-LAX

04-08-2012, 07:18 PM
:roflmaoha0: :roflmaoha0: I'll just set you up an appointment at the VA for a good old fashioned colonic .... ewwww now there's a picture to make you wanna burn your eyes out

04-08-2012, 07:23 PM
I think I'll pass on that. Just had one of them bad boys.:wo:

04-08-2012, 07:32 PM
Now you just took every last bit of funny right outta that ... TMI

04-08-2012, 07:39 PM
Nice work there Jarhead!
I'll bring the beer and crackers.:thumbs up::thumbs up:

04-08-2012, 07:42 PM
Right on Oak Smoke. Thank you.
Pig Cicles, I'm speechless.:roflmaoha0: