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  1. #1
    Join Date
    Aug 2008
    Location
    Mid Michigan
    Posts
    247

    Default Cookshack Style Smoked Cheese

    Last Friday we smoked 18# of mozzeralla, cheddar and pepperjack.

    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.

  2. #2
    Join Date
    Apr 2008
    Location
    Tulsa
    Posts
    950

    Default

    I gotta learn how to do that. Very nice.
    Glen
    Large Charcoal Vertical & UDS
    Blue Thermopen
    www.coltecconsulting.com

  3. #3
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Nice lookin' cheese.

    Can you tell us about your process?

    What model CS do you have?

  4. #4
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Very nice!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  5. #5
    Join Date
    Aug 2008
    Location
    Mid Michigan
    Posts
    247

    Default

    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.

  6. #6
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    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. Cheese is good, smoked cheese is real good!

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  7. #7
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    That's enough cheese to bind a fella up for good....I'd try it though. Nice Job, Bull!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  8. #8
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Bet that was some great eatin'.
    Jim

  9. #9
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    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.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  10. #10
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    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.

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