Smoked Cheese

Vents

Just smoked some sharp cheddar cheese,and it came out great.I used my old webber charcoal chimney.Turned upside down,and lined with foil to eliminate to much smoke loss,it worked pretty much like the daisy wheel.I poked enough holes into the foil to keep it from damping down the temp.Smoked it for 1.50 hr.,and was able to keep the temp down to 170 degrees.The inside of the charcoal basket,(when turned upside down)makes a perfect nest for a chunk for a chunk of cheese.Gives it somewhere around 5" off the top of the stack.Never experienced any sort of meltdown...till it hit my mouth.....Mmmmmmmm

Marv

Vents,
You must be some kind of mircale man..... I cook cheese on my catering smoker/bbq where the smoker part is 7 feet from the fire box and with the temp BARELY reaching 100 degrees it still melts. And I can only smoke it for 30-45 min. at that.
Great job.....

LasVegasMac

Vents,
Ya know, I may have to give up that work thing so I have more time to try all the great stuff on this forum![p]What did you use for the smoking wood?[p]LVM

Vents

LasVegasMac,
I used hickery.It came out real smokey flavored after the 1.50 at 170 degrees.

Vents

Marv,
The outside temp was in the 40's,but I'm pretty sure this method would have worked in warmer temps.At 170 degrees,the on the charcoal chimney never got hot.I flipped the block about every 15 minutes.Beginners luck,probably.Next time will produce the first grilled cheese BBE.

Vents

Vents,
The cheese chimney comes second in terms of effort,as compared to posting the picture.The only thing that I didn't mention before was the plate on top.

[ul][li]Cheese Chimney[/ul]

hounddog

this is a good idea. Thanks for sharing. I will give it a try.