I was going to reply on another thread, but got a message to create a new one, instead of posting on one that hasn't been active for over 120 days.
Anyway, I read some of the posts about smoking cheese. Some suggested using some heat at the start to smoke cheese. Over the decades, I have smoked lots of cheese, especially in the cold months, at least from November to February in Oklahoma.
My method has always to smoke cheese immediately after I smoked ribs or a brisket etc. As soon as the temperature of my off-set smoker cooled down to below 75 degrees I would just place my blocks of cheese I wanted to smoke in the center of the cooling down smoker, close the lid and just let it set for 24 hours or so. How long you keep the cheese in the cold smoker depends on how how much smoked flavor you wanted in your cheese.
I'm curious if anyone here has used a Smokin-It smoker using the above technique and if it works the same. The only difference I see is that I don't ever scrape or clean the inside of my off-set smoker. Plus, I sure use more wood than the three or four ounces of wood chips that is suggested in the Smoke-It smokers.
It may be that there simply isn't sufficient source of smoke left in the Smoke-It smokers etc.
Just curious.
Anyway, I read some of the posts about smoking cheese. Some suggested using some heat at the start to smoke cheese. Over the decades, I have smoked lots of cheese, especially in the cold months, at least from November to February in Oklahoma.
My method has always to smoke cheese immediately after I smoked ribs or a brisket etc. As soon as the temperature of my off-set smoker cooled down to below 75 degrees I would just place my blocks of cheese I wanted to smoke in the center of the cooling down smoker, close the lid and just let it set for 24 hours or so. How long you keep the cheese in the cold smoker depends on how how much smoked flavor you wanted in your cheese.
I'm curious if anyone here has used a Smokin-It smoker using the above technique and if it works the same. The only difference I see is that I don't ever scrape or clean the inside of my off-set smoker. Plus, I sure use more wood than the three or four ounces of wood chips that is suggested in the Smoke-It smokers.
It may be that there simply isn't sufficient source of smoke left in the Smoke-It smokers etc.
Just curious.