qundoy Posted March 26, 2011 Report Share Posted March 26, 2011 tillamook 2lb block extra sharp cheddar, the tell-tru never rose above the big F on the bottom of the dial, i did this on a cold morning for approx 3 hrs. Quote Link to comment Share on other sites More sharing options...
DrHank2 Posted July 29, 2011 Report Share Posted July 29, 2011 Re: smokin cheese Can you give the wood types or wood chip types. Also, how much lump did you use? Thanks Quote Link to comment Share on other sites More sharing options...
TheNakedWhiz Posted July 29, 2011 Report Share Posted July 29, 2011 Re: smokin cheese I presently use about 5 or 6 briquettes in a small pan and some thin slices of apple wood laid on the briquettes. I have also, when I am lazy, used Olde Barbecue Smokecones that I found at Ace Hardware. They come 3 to a pack, one apple, one hickory and one mesquite. I use the apple cone then used the hickory cone. They smoke for about 25 minutes. I smoke cheese for my trainer and he said the smokecone cheese was the best I had done for him. Quote Link to comment Share on other sites More sharing options...
qundoy Posted July 30, 2011 Author Report Share Posted July 30, 2011 Re: smokin cheese drhank, i started on a cold morning about 25 degrees outside, i used about 1 lb of royal oak smalls and apple chips that were not soaked in an aluminum foil package to cut down air flow as much as possible. i put that into the bottom of the cleaned out fire basket, and dropped 1 or 2 small pieces of lit lump in the package, added the heat deflector, racks, cheese and barely cracked the top and bottom damper. you may want to pull a piece at 1 to 1.5 hrs to taste to your liking. Also i have started using a bread cooling rack to put the cheese on it make it much easier to bring in, and gives an airspace underneath while cooling. Good luck with your cheese, my wife loved it, had requests coming in from her office for the holidays. Quote Link to comment Share on other sites More sharing options...
