Re: What's in your smoker?
I've done cheddar and jack with mesquite. I bought a cheap charcoal grill and some dryer vent hose with duct tape. I tape the vent hose chimney to chimney from my Traeger to the grill and it works like a charm. Next experiment is cold smoked salmon. You can PM me as well with any questions.
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Originally Posted by kydsid
What cheeses do you smoke and what do you use for wood? Sounds like something I'd like to try.
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Originally Posted by T.G
I typically use sharp cheddar and alder. Of all the cheeses and smoke wood combos that I tired, it yielded the best and most popular results.
It's pretty easy to do. All you need is a tin can, a weller soldering iron (other brands seem to burn up under this misuse) and some wood chips. Clean the grates on the grill or use pastry cooling racks to hold the cheese above the grate and load the can, stuff the iron in it, put it down at the bottom, let it run for 1-3 hours depending on how much smoke it's making, how thick the cheese is and smoky you like things. After you pull the cheese off, cool it down, then vacuum seal it and leave it alone for at least a week or so.
If you have any questions, feel free to shoot me a pm.
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