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Thank You Old Dave for Smoked Cheese tips

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a stick Posts: 69
edited November -1 in EggHead Forum
On Nov. 11th I was looking at Turkey suggestions for Thanksgiving (ended up spatchcocking a 15 lb bird at 325 for one hour indirect, 45 minutes direct that was perfect after a veggie stock based brine overnight). Old Dave posted with pictures tips for smoking cheese. I love smoked cheese but am wary of the cheap stuff that sits on an unrefrigerated shelf at the store. Reading Dave's posting made the process look rather easy.[p]This week Kansas City-area Hy Vee had .5 lb blocks of cheese for a buck, limit ten. After 3 trips and 30 blocks of cheese (sharp ched, medium ched, monterrey jack, pepper jeck, colby jack, and mozzerella), I smoked them this morning with 3 chunks apple and 2 chunks hickory on top of 5 pieces of lump. Temp outside is 18 degrees, egg temp was 110.[p]After 45 minutes the cheese is perfect. These will make great gifts to hand out to coworkers and neighbors. Thanks Dave!
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