Anyone ever smoked cheese? Or other "cold" smoking?

Unknown

Friend of mine has an electric smoker and made some smoked mozzarella cheese that was really good. I was wondering if there was a way to adapt his method to the egg? Anyone ever tried it? He heated his smoker up and got it good and smokey. Then turned the heat off and put ice on a rack below where the cheese was. Seems that you could replicate this on the egg if you were very careful with temps.

The Pork Jesters

ChoppedPorkPlate,[p]I have not done this myself but . . . . [p]Someone posted on Bassos forum many years ago her method. She made a small basket from wire, enought to hold 3-4 briqs and put it in her WSM. She was able to keep the temp around 90* which she claimed was a good temp to do it. [p]Odis

BlueSmoke

ChoppedPorkPlate,
Unless I'm mistaken, QFan1 smokes cheese in his BGE. He can fill you in; I recall him using a large to hold the cheese, a small for the smoke generator, and flexible aluminum tubing (like you might use to vent a clothes dryer) to connect the two.[p]HTH
Ken

Spring Chicken

<p />ChoppedPorkPlate,
I smoked some last year and it turned out good. Not that difficult. If I recall, I smoked at 115° using hickory and a pan full of ice under the cheese.[p]Didn't take long at all.[p]Spring "Huf'n & Puf'n Smoke" Chicken
Spring Texas USA

Unknown

Spring Chicken,
Thanks man! That was the set up I was looking for. When did you know when to stop? Looks?

Spring Chicken

<p />ChoppedPorkPlate,
You're welcome.[p]When it looks like this...[p]Spring "Tax Paying" Chicken[p]

ronbeaux

Spring Chicken,
OK Spring Chicken, are those "wheat" crackers you show there. Be strong! Those look white to me.[p]Good luck on the diet, and I can't wait to try the smoked cheese!!

Spring Chicken

ronbeaux,
No, those were real crackers back when I could eat 'em. No crackers at all right now.[p]By the way, I just used one block of cheese but there's no reason why you can't put more. Just be sure you can replinish the ice if and when it melts down. Try hard to keep the temperature under 120°. 115° is better. Don't worry, it will burn just enough to give off smoke. You aren't looking to sear the cheese. I was told that the lighter colored cheeses smoke better but I haven't tried it. This was plenty good for me.[p]Spring "Sure Could Eat A Hunk Of Cheese 'Bout Now" Chicken

ronbeaux

Spring Chicken,
Showed it to my wife and she flushed. I'm going to try this soon!! Thanks for the info! I got some cheese that says "frying cheese" and it is white. I'm thinking this cheese will hold up well long enough to smoke. I am going to add it in to see if it works.

egghead2004

Spring Chicken,
How much lump did you use?