Cold smoking cheese

[MikeRocksTheRed]

Does the smoker tube generate any heat?

Sent from my SM-G930V using Weber Kettle Club mobile app

I've found it raises the grill to about 20-25 degrees (F) above ambient temperature.  I don't use any ice as long as it's lower than 50 outside.  Between 50-55 I run a probe in the grill with now ice, then add ice if if the grill starts approaching 80.

[Mkrause]

Smoked some cheese finally! Mild cheddar, sharp cheddar, havarti, gruyere, and gouda. Did it in the 18 wsm with the amazen smoker tube full of apple pellets. Smoked for about 5 hours, flipping half way through. Divided everything up into 3rds and vacuum sealed it up. Can't wait to give them a try in a couple weeks!

Sent from my SM-G930V using Weber Kettle Club mobile app

[Red Blaze]

Once it cools off you can do Cream Cheese, Butter, Goat cheese and others.  I use a home built Amazin Pellet tray and use my gas smoker cabinet.  Could use a cardboard box, but smoker has shelves.  Pepper Jack is a favorite.  I usually smoke this when temps are under 50*F.  With butter the colder the better.  Cook veg in EVOO and finish with a pat of smoked butter.  Use cream cheese with smoked salmon and Mac and cheese.  Vac pac and wait at least 2 wks.  I go a month.  Enjoy!!!