Smoking cheese

[Steve]

Originally Posted by mosesbotbol

I save cold smoking for the winter.

Yea, the more I thought about it, the more I came to this conclusion. I thought about using one of the little pellet tubes and putting it in the weber , but my grill reads a steady 110-130 just sitting outside turned off. I think I would have a melted, gooey mess!

[T.G]

Originally Posted by Steve

Yea, the more I thought about it, the more I came to this conclusion. I thought about using one of the little pellet tubes and putting it in the weber , but my grill reads a steady 110-130 just sitting outside turned off. I think I would have a melted, gooey mess!

Not if you wake up early.

When I run batches in the summer, I will pre-cut the bocks the night before and I'll go out there at 5am to load the smoker and start the run. I'll be done by 9 - 9:30 before it heats up. My house faces almost due east, so the sun will just be barely peeking over the top into the yard by then.

Some of the softer cheeses do tend to deform a bit more, but usually it's not too bad.

Plus I put everything on stainless cookie cooling racks, which have a small grid pattern, so it doesn't sink too far. If you get an ugly one, you just keep it for yourself, or shred it.

[mosesbotbol]

Originally Posted by Steve

Yea, the more I thought about it, the more I came to this conclusion. I thought about using one of the little pellet tubes and putting it in the weber , but my grill reads a steady 110-130 just sitting outside turned off. I think I would have a melted, gooey mess!

How about this in the winter?

https://www.amazon.com/dp/B00E683PI6/?tag=fff0101-20