cold smoke cheese--smoker tube

DWFII

Does anyone use a smoker tube and pellets to cold smoke cheese?

What do you do when you have a firebox full or half full of lump? Do you take all the lump out? Can you put the tube on top of the lump or on the plate setter?

CarolinaCrazy

I use an A-Maze-N pellet smoker to cold smoke cheese. I put it on the plate setter and then put the cheese on a raised grid a couple inches above the felt line so the cheese is ~8 inches above the pellet tray.

DWFII

CarolinaCrazy said:

I use an A-Maze-N pellet smoker to cold smoke cheese. I put it on the plate setter and then put the cheese on a raised grid a couple inches above the felt line so the cheese is ~8 inches above the pellet tray.

OK, thanks. That's good information.

Wolfpack

Depending on the room you have on the grate, you can place on there. Don’t put on top of charcoal because if it lights the heat will obviously be too high. 

Woodchunk

Either a tube or tray works. I clean mine out and set the tray in the bottom just above the grate

Timba

I have a question on using the daisy wheel and the bottom vent when using the amazin tray smoking cheese. Is the bottom vent wide open and do you use the daisy wheel to hold the smoke in a little longer

blasting

Timba said:

I have a question on using the daisy wheel and the bottom vent when using the amazin tray smoking cheese. Is the bottom vent wide open and do you use the daisy wheel to hold the smoke in a little longer

Cold smoke doesn't behave the same way as hot smoke.
  There isn't the heat to carry it, so it's slow moving - it lingers.  Wide open daisy is fine.

marysvilleksegghead

could try putting pizza stone on top of the lump

etherdome

i empty my egg and put the tube in the bottom. use platesetter and a clean grate. 

ARoehr11

my last batch of cheese was the best I have done, empty fire box, APS maze in box, plate setter, bottom vent fully open, daisy wheel off, light maze from both ends and burn until the maze is done, took about 2.5 hours or so

sctdg

Master built cold smoke attachment .Metal drier hose . Power to cold smoke is off ,bottom drawer out to give draft with help of fan. Runs nice and cool. This batch was done during summer ,about 80 degrees outside,no sweat on cheese .

rekameohs

DWFII said:

What do you do when you have a firebox full or half full of lump? Do you take all the lump out?

I have a KickAsh basket and just lift all of the lump out the grill.  I assume it helps with air flow to not have it in the grill.

cookingdude555

I smoke cheese in a gas grill or my pellet grill.  the less insulation and tight chamber to hold smoke in, the better.  I only use the pellet tube for smoke, the grill is off, and its below freezing out this night, so the chamber was very cold smoke.

EggbertGreenII

First and last time I tried smoking cheese, I naturally overdid it. Cheese tasted like it had been smoked in a wet newspaper fire I used a A-Maze-N tray and some hickory pellets and a Bradley Cold Smoke attachment and simply let it smoke too long. I'll try it again.

littlerascal56

I had the same results (cheese tasted like an ashtray even after 6 months) after smoking in my XL.  I don't think it takes a lot of smoke. I have been buying smoked mild cheddar blocks at the local packing plant. They use a big smokehouse, and it's pretty good and not overpowering.

cookingdude555

I have made a few batches when I first started smoking cheese that tasted like an ash tray (I feel you @EggbertGreenII and @littlerascal56).  The trick, for me, was to only use apple pellets, smoke for only an hour, and not use an egg.  The egg is too efficient and holds all the smoke in.  Less is more when it comes to cheese.  Anything metal (cardboard box even), and leaky is really good for this.  I have used kettles, my gas grill, or lately my pellet grill.  They bleed the heat off too, an egg will hold it.  You will have to counteract the heat in the egg, usually with a bowl of ice or something.  There are methods to make the egg work but I found it easier to utilize other cookers I have.