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  1. #1
    Join Date
    Jul 2009
    Texas Hill country

    Post Smokin' Jack "BluDawg Style"

    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 ECB

    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.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    MY Blog:Http://
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  2. #2
    Join Date
    Jan 2008
    Carthage, MO


    Atta boy! Great idea and thanks for sharing. Looks like it worked well.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!

  3. #3
    Join Date
    Oct 2008
    Ruskin, FL


    That sounds like a great way to do cheese! Very Resourceful!
    BBQ Jones comp team
    KCBS Member

  4. #4
    Join Date
    Oct 2008
    Oklahoma City, Oklahoma, United States


    Very cool
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  5. #5
    Join Date
    Sep 2009
    Washington state


    Looks like you had fun with your cheese project BluDawg.
    Rusty Recycled Relics

  6. #6
    Join Date
    Jan 2008
    Carthage, MO


    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.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!

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