Author Topic: Cold Smoked Cheese Set UP  (Read 899 times)

TexasSMK

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Cold Smoked Cheese Set UP
« on: November 25, 2016, 09:26:31 PM »
UPDATE:  Found who I lifted the idea from for below post:  SuperDave gets the Credit and here is the original thread: http://smokinitforums.com/index.php?topic=2833.15

I lifted this idea from someone else, sorry I can't find the post to give proper credit.  The poster used beer cans to set a shelf above the smoke vent on the smoker.  I utilized bricks standing up tall and a grate.  I apologize for my lack of details and photos--I made this up as I was smoking some oysters and shrimp--delicious.  Yes, smoked the cheese while the oysters and shrimp smoked.  Placed the cheese on the rack and put my box over it.  Outside temp was about 55F.  Temp rose in the box to 90--so I lifted the box and put it back on.  That works, but I was loosing smoke.  I put a frozen water bottle on the shelf and that kept the temp at about 80F for the next 1.5 hours.  Used Apple wood. Cheese was delicious--yep, consumed prior to thinking about photos.  No taste of the oyster or shrimp on cheese.  So here is my classic set up minus detail pictures--sorry ::)
« Last Edit: January 08, 2018, 09:43:19 AM by TexasSMK »
Dale from NE Texas--USMC Retired--Living in Havre de Grace, Maryland.  SE#2 with Auber

TX Gent

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Re: Cold Smoked Cheese Set UP
« Reply #1 on: January 06, 2018, 08:37:29 AM »
Dale, just found your "lifted" box idea and it's actually a pretty cool "out of the box" idea for a quick smoke without anymore investment.

Interesting use of the Smokin-It sir.

JustChillin

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Re: Cold Smoked Cheese Set UP
« Reply #2 on: January 06, 2018, 09:45:09 AM »
A great idea! Just thinking, would that be considered as thinking outside the box or inside the box.
My tools currently include the SI #2 with an Auber, Grill Dome, Solaire 27", Holland Grill (Companion) & Weber (Smokey Joe). The Companion & SJ are primarily used for tailgating. David from Roswell,GA -Happy smoking!

SuperDave

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Re: Cold Smoked Cheese Set UP
« Reply #3 on: January 06, 2018, 10:51:00 AM »
This was the thread but the pics are no longer active. 

http://smokinitforums.com/index.php?topic=2833.15

Model 4, Harrisville, Utah

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Re: Cold Smoked Cheese Set UP
« Reply #4 on: January 06, 2018, 12:11:53 PM »
A great idea! Just thinking, would that be considered as thinking outside the box or inside the box.

BOTH ...LOL

TexasSMK

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Re: Cold Smoked Cheese Set UP
« Reply #5 on: January 08, 2018, 09:31:54 AM »
This was the thread but the pics are no longer active. 

http://smokinitforums.com/index.php?topic=2833.15
That is it--thanks SuperDave--sorry to I didn't give you the credit up front--will edit and do that now.  It worked great--thinking of building a wood box to fit on top of the smoker. 
« Last Edit: January 08, 2018, 09:45:53 AM by TexasSMK »
Dale from NE Texas--USMC Retired--Living in Havre de Grace, Maryland.  SE#2 with Auber

gregbooras

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Re: Cold Smoked Cheese Set UP
« Reply #6 on: January 08, 2018, 03:12:26 PM »
Cool idea, you could even cut a large hole in the top of the box and then using duck tape (use as a hinge). This way when it was to hot just open up the vent :)
Best Greg