View Full Version : Smokin' Jack "BluDawg Style"

08-11-2009, 01:41 AM
I was at our local H.E.B. on Sunday and they had a sale on cheese so I picked some Jack. On the way home I got An Urge for some smoked Jack,The Temp was pushing !05 And I wasn't wanting to play with fire for such a small cook.I got an Idea and with a little "Cowboy Engineering" I Came up with a way to do it and it can be done on any Grill,Pit,WSM or for the bbq challenged a Gasser.

I took an old cookie tin and put a hole in the lid to accept a pencil type solderiing iron; the tip was removed.

I put some holes in the bottom,these wee enlarged to 3/16"

Filled the can 2/3 full of Dry Hickory chips.

Put on the lid and placed it in the CG SFB. I ran the cord out of the intake.

Loaded ice pan with a rack from the ECBhttp://i968.photobucket.com/albums/ae164/Bludawg51/057.jpg

Plugged it in and had TBS in 5 min.

Two hours and I was finished. There where still three Ice cubes in the pan and the Temp. never went over 80 in the pit.

To my amazement 3/4 of the chips were unburnt after 2 hrs.

08-11-2009, 04:53 AM
Atta boy! Great idea and thanks for sharing. Looks like it worked well. :thumbs up:

08-11-2009, 06:49 AM
That sounds like a great way to do cheese! Very Resourceful!

Butt Lover's
08-11-2009, 07:28 AM
Very cool :)

Hell Fire Grill
12-01-2009, 10:26 AM
Looks like you had fun with your cheese project BluDawg.

12-01-2009, 04:38 PM
Another way that I do cheese is similar but I use a hotplate to one side turned down and the cheese on the other and that works pretty well too.

Good thread to bump up with the weather turning cooler. Smoked cheese is wonderful stuff.