Smoked Cheese

Uechikid

Member
Messages
24
Grill(s) owned
  1. Stampede
When you smoke cheese the temperature in the box needs to stay cool. I have read that 90° is max temp but I have found that to be too high. I like to keep my box at 75° or lower.
I also use my old vertical smoker and the maze. I smoke cheese in the winter, in the evening when it's cold out side. The last time I smoked cheese it was 50° outside and the box only reached 70°. I smoked for 4 hours.
NBK is right, 🎶 the waiting is hardest part 🎵. 😉
 

NBK

Well-known member
Messages
67
Location
San Diego California
Grill(s) owned
  1. Bull
When you smoke cheese the temperature in the box needs to stay cool. I have read that 90° is max temp but I have found that to be too high. I like to keep my box at 75° or lower.
I also use my old vertical smoker and the maze. I smoke cheese in the winter, in the evening when it's cold out side. The last time I smoked cheese it was 50° outside and the box only reached 70°. I smoked for 4 hours.
NBK is right, 🎶 the waiting is hardest part 🎵. 😉
I waited until evening when it cooled down. As seen in the pictures, I had a tray filled with ice to maintain the box temp. According to the Recteq temp gauge (Tel-Tru gauges will be here Wednesday) the interior box temp stayed static @ 60°. When I pulled off the cheese it was cool to the touch. Generally 2 - 3 hours will do the trick if you are generating enough smoke. If I were to guess, the cheese is probably edible at worst.
 

OPIEWFFW

Active member
Messages
42
Location
West Palm Beach, Florida
Grill(s) owned
  1. Bull
I waited until evening when it cooled down. As seen in the pictures, I had a tray filled with ice to maintain the box temp. According to the Recteq temp gauge (Tel-Tru gauges will be here Wednesday) the interior box temp stayed static @ 60°. When I pulled off the cheese it was cool to the touch. Generally 2 - 3 hours will do the trick if you are generating enough smoke. If I were to guess, the cheese is probably edible at worst.
Thanks! I don't know how I didn't see that in the earlier post. Haha. Well, I live in south Florida, so below 75 is going to be tough. Have to wait for a winter cold front to come through.
 

orangebiker

Premium Member!
Premium Member
Messages
34
Location
San Diego, CA
Grill(s) owned
  1. Bull
  2. WyldSide
The pan of ice will help with temps in FL. I always wait for dark to start mine, but will use ice next time anyway.
 

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