View Full Version : Cookshack Style Smoked Cheese

12-23-2009, 04:54 PM
Last Friday we smoked 18# of mozzeralla, cheddar and pepperjack.http://i179.photobucket.com/albums/w320/bbqbull/DeerCamp2009SausageandCheese034.jpg

Here is the finished product after an hour of hickory chips in below freezing weather.
We didnt use our cold plate baffel and 1/2 hotel pan of ice to prevent melting.


Thanks for looking at the pictures.

flying illini
12-23-2009, 05:32 PM
I gotta learn how to do that. Very nice.

12-23-2009, 05:51 PM
Nice lookin' cheese.

Can you tell us about your process?

What model CS do you have?

12-23-2009, 06:02 PM
Very nice!:thumbs up:

12-23-2009, 06:18 PM
That is a CS 150 commercial electric.
I double wrap a rack with HD foil, place it lower than the cheese laden shelf.
I put a half aluminum hotel pan full of ice on the wrapped shelf.

I use a handfull or approx. 1 cup of hickory chips in the woodbox.

I load the smoker, turn it on to brisket........when I get a steady stream of smoke out the vent hole, turn of power to smoker and cover top vent with a clean empty soup can.

Wait one hour, open door and let cheese cool.

When we did this cheese temps were below freezing, we didnt use our homemade baffle nor the ice pan and things turned out fine.

In the summer ive smoked hundreds of pounds of cheese, using ice and never melted any cheese.

12-23-2009, 06:36 PM
Looks real good, Bull. That has to be on about everyones list of things to do. I could sure go for some of that w/crackers.......heck...hold the crackers.:drooling: Cheese is good, smoked cheese is real good!

12-23-2009, 06:47 PM
That's enough cheese to bind a fella up for good....I'd try it though. Nice Job, Bull!

12-23-2009, 07:01 PM
Bet that was some great eatin'.:thumbs up:

12-23-2009, 07:12 PM
Cheese looks great. I tried smoking some cheese on my WSM a few weeks back and it didn't turn out at all. I'll give it another go later when I'm not so butt hurt about it.

12-23-2009, 11:32 PM
I don't smoke cheese that often. We just don't eat enough of it to justify making as much as you have to to be worth the effort.

When I do, I do it during cold weather and just use my Charbroil grill and an electric hot plate. Nothing fancy.

Have you ever used apple or alder on it?

I love alder or good gouda, and apple on Jarlesberg.