Smoking Cheese can & soldering method

Grill Sergeant

I read on the forum awhile back how to smoke cheese using a can and soldering iron. Can anyone explain this method again or give me information where I can find this method ? Thanks

"Sparky"

Is this what you're lookin for?

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=782689&catid=1#

Frank from Houma

> No lump
> Hole in the bottom of a can
> Chips in the can
> Can in the bottom of the egg
> Soldering iron through the bottom vent
> Not sure if the AF on top of the can does anything
> Smoke the cheese about an hour

Next time I'm going to put the hole in the side of the can at the bottom and stand the can up so fresh chips will be in contact with the soldering iron.

Firetruck

Here ya go

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=638648&catid=1

Brokersmoker

Not sure if it matters with this method, but I have gotten in the habbit of setting up indirect with a pan of ice (gives me peace of mind) and the cheese stays firm. I remove the lump grate and stand the can up with hole in side.

Rolling Egg

I used the soldering iron method last year. Pretty easy way. Heres my link.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=699255&catid=1#

Misippi Egger

Depends on your ambient outside temp. It was in the mid 50's when I did mine and the dome temp (measured with my probe hanging thru the top) never got above 57*.
On a warmer day, one might need to add an ice pan btwn the cheese and the smoking can.
I think as long as you stay under 80-85* the cheese will stay relatively firm.