Did my first cold smoke with some cheddar and pepperjack. I had never done anything like this, so thought I'd share some pictures. I am going to try this on Salmon next.
The original idea on how to create the smoke came from here...
I took a soup can, drilled a few holes along the bottom sides, filled with Apple chips, lit one charcoal brickette and put it in the bottom of the BGE. Cheese went on the grid for about an hour. This setup produces smoke for about an hour. If I wanted to go longer, I'd just throw a second can in there after the first one burned up.
Taste came out very good, although just a bit harsh, which will be remedied by letting the cheese age for about a week.
Here is a picture of the can...
And here are a couple of pics of the BGE smoking.