This was my second try at smoked cheese. But, my first on a Weber kettle.
I chose to go with the 3-wheeler, as, I wasn't sure what to expect in terms of temperature control.
Over 6 lbs of cheese - mozzarella and cheddar.
I cut each slab into quarters, then sliced each piece in half to increase the smoke surface exposure.
The outside temperature was a degree or two below freezing with some wind, but not too much.
I foiled off most of the charcoal grate to direct more airflow towards the smoke source.
My set-up went like this. Lite one briquette, then place it next to some un-lit briqs.
Some slivers of cherry for smoke.
Not sure what I was initially thinking with the sliver of wood under the charcoal ... it restricted air getting to the charcoal.
I tinkered with the set-up a little and everything went better. I had to lite another briq about an hour in to keep things going.
For most of this I went with all intakes wide open. It settled in the 60-70° range ... that was fine with me.
After the cheese came off.
Not all of the briquettes lit, but, there was still plenty of smoke for what I was doing.
Because there was a period without much smoke, I had it on for close to three hours.
We'll see how it turns out.
Vacuum sealed for the mellow stage.
Topic: Smoked Cheese Attempt (Read 5420 times)
