Trying to smoke the cheese

[goosemanhnt4fud]

Tried to smoke cheese in the Smoke hollow smoker and cant keep seem to keep the chips smoking at such low temps... the cheese started to melt some. so I am going to crack the door a little more...

learning the way a new smoker runs....priceless

[Richtee]

In addition to that...Consider adding a water pan above the heat source as well... it may help keep temps down.

[Kingudaroad]

In addition to that...Consider adding a water pan above the heat source as well... it may help keep temps down.

Or a water pan filled with ice.

[goosemanhnt4fud]

how high above the heat source? the smoker has a location for a water bowl...then next to it it has the chip bowl...but they are at the same level??water above the chips??? or keep it at the same level?

[Richtee]

Water on top of chips... PS! Don't use the wife's GOOD cake pan... FYI!

[goosemanhnt4fud]

I just pulled them off...LOL the grates from the smoker has created lines in the cheese...they looked a little greasy...I am assuming that's what happens when the heat is too high...i'm dabbing the grease off and letting them cool...LOL...Letting them cool...(obviously it was too warm in there)...then wrapping them to put in the fridge and will check them out later...maybe tomorrow morning.

thanks to everyone for all the help

[Kingudaroad]

One of the nice things about cold smoking is you can take you can smoke for a bit, cool it down and smoke a bit more and so on.

[Richtee]

No prob. Yeah, cheese is difficult in a gasser and even an electric, when you need a min amount of flame/heat for smoke. In my charcoal WSM, I can light one hunk of lump, and place a chunk of wood on it for cool smoking. Have even used the thingies they put under catering pans as a heat source, with a chunk over it. THAT might be an idea for you...

http://www.smoked-meat.com/forum/sho...45212#poststop

[SmokinLee]

You still need a digital probe thermometer. That one on the door isn't what you think. I used my SH once for cheese, and like mentioned just pre heated electrically and added a couple small chunks of lit lump to the pan and covered with chips. and every now and then I would hit the chips with a propane torch for a few seconds.

[Gunslinger]

Build one of these. SMOKE GENERATOR Ain't heard from Tip in a while. He's been quiet.

[RowdyRay]

The water pan filled with ice helps a lot. This time of year, snow works too.

Had a heck of a time keeping the temps down on the GOSM. That's why I switched to the electric hot plate. Works really well.

Is yours gas or charcoal? If it's gas turning it on and off works too. I did that the first couple times. Turned the burner on as low as I could until it started smoking, then turned it off. Let it cool down before turning it back on. Did that 4 or 5 times. Works, but a pain.

[goosemanhnt4fud]

My smoker is an electric version...Thank you guys so much for the ideas...i dont know what i would do without ya!!!

[Richtee]

My smoker is an electric version...Thank you guys so much for the ideas...i dont know what i would do without ya!!!

That's cool..we don't know what the hell we'd do without you folks asking

[SMOKE FREAK]

OK...again...Im going against the grain here...

I would advise against a water pan while smoking cheese. The added humidity/moisture would be counterproductive to cold smoking cheese. As mentioned above, it can help keep temps down but there are better ways to accomplish that without the condensation that will accompany the steam.

Im betting that the cheese that you smoked will be just fine the way that you did it...and you did keep it from melting. Good job.

[SMOKE FREAK]

Goose. Check this out.

http://www.smoked-meat.com/forum/showthread.php?t=3492