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Author Topic: Smokin Cheese on the WSM  (Read 21641 times)

MacEggs

  • WKC Performer
  • Posts: 3475
Re: Smokin Cheese on the WSM
« Reply #15 on: March 11, 2024, 06:13:59 AM »
Greg, your cheese looks great!
I applaud your effort.

I use briquets in my mini drum smoker (UDS) for smoking cheese.
Plus some small "slivers" of hardwood.
I try to maintain about 85℉, but sometimes it creeps higher.
100° is my max, so I make the necessary adjustments when it gets close.

I did some last month. I can post pics if anyone is interested.
Q: How do you know something is bull$h!t?
A: When you are not allowed to question it.

bamakettles

  • WKC Ambassador
  • Posts: 5817
Re: Smokin Cheese on the WSM
« Reply #16 on: March 11, 2024, 07:02:52 AM »
Greg, your cheese looks great!
I applaud your effort.

I use briquets in my mini drum smoker (UDS) for smoking cheese.
Plus some small "slivers" of hardwood.
I try to maintain about 85℉, but sometimes it creeps higher.
100° is my max, so I make the necessary adjustments when it gets close.

I did some last month. I can post pics if anyone is interested.
Thanks so much......and thanks for sharing your methods.  I'm definitely interested in seeing pics of the method, smoker and results!

MacEggs

  • WKC Performer
  • Posts: 3475
Re: Smokin Cheese on the WSM
« Reply #17 on: March 11, 2024, 09:16:48 AM »
Thanks so much......and thanks for sharing your methods.  I'm definitely interested in seeing pics of the method, smoker and results!


 @bamakettles , here are some pics along with some description.

I made this drum smoker in 2011 using a 60L / 16 gallon drum.
The SJ lid fits perfectly. The charcoal basket is expanded metal.
Two capped intakes, and one ball valve for fine-tuning.

I light one briquet using a weed burner.
Also use three unlit briquets, plus slivers of hardwood for smoke.

I can get close to 3 hours with this setup.
That's when I remove everything and "stir-up" the remaining embers and re-assemble everything for some remaining smoke.

Wrap each piece in plastic wrap and vacuum seal within a couple three days.


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Q: How do you know something is bull$h!t?
A: When you are not allowed to question it.

bamakettles

  • WKC Ambassador
  • Posts: 5817
Re: Smokin Cheese on the WSM
« Reply #18 on: March 11, 2024, 11:07:39 AM »
Very cool setup you have there.  I'm interested in the next run using charcoal and wood instead of the pellets - just to see how it goes.  My wife really likes this batch but I'm itching to try another method for the fun of it before it warms up here.

Thanks for the details and pics!

MacEggs

  • WKC Performer
  • Posts: 3475
Re: Smokin Cheese on the WSM
« Reply #19 on: March 13, 2024, 06:27:55 AM »
Very cool setup you have there.  I'm interested in the next run using charcoal and wood instead of the pellets - just to see how it goes.  My wife really likes this batch but I'm itching to try another method for the fun of it before it warms up here.

Thanks for the details and pics!

Thank you, and, you're welcome!
Q: How do you know something is bull$h!t?
A: When you are not allowed to question it.

bamakettles

  • WKC Ambassador
  • Posts: 5817
Re: Smokin Cheese on the WSM
« Reply #20 on: May 19, 2024, 01:47:42 PM »
Broke out some smoked pepper jack from 1/1/24…. Frikken amazing….


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Gringo

  • WKC Ranger
  • Posts: 630
Re: Smokin Cheese on the WSM
« Reply #21 on: May 19, 2024, 03:12:10 PM »
I remember that thread! Wonderful to hear on the follow-up


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bamakettles

  • WKC Ambassador
  • Posts: 5817
Re: Smokin Cheese on the WSM
« Reply #22 on: May 20, 2024, 07:21:16 AM »
I remember that thread! Wonderful to hear on the follow-up


Sent from my iPhone using Weber Kettle Club
Thanks!  Now I wish I would have made more.  We've still got a stash, but it's too hot here to make any more right now.