Cherry Smoked Cheddar results

Scotty's Inferno

Good morning,
Sunday night I smoked several blocks of various Cabot Cheddars and wanted to encourage you to give it a spin. I chose to use Cabot cheeses at the insistence of a forum member months back. I cannot disagree. They are really quality cheeses.
I chose to use a very simplified coffee can method because that is how I do all cold smoking and am comfortable with it. I soaked 2 small chunks of cherry while prepping the egg. I put all the cheese in the freezer while I prepped the egg. I lit 4 or 5 medium USED pieces of lump with a torch, laid the chunks on, put the plate setter on, grid on, cheese on and closed the egg.
I kept the bottom vent open completely and the daisy barely cracked. My temperature gauge never budged and so my dome temp never left ambient temps. I did not use ice. I smoked it for 1 hour at other's suggestions, pulled it, foodsavered it and put it away.
We tried the 1st block last night, and it is my best effort ever afet 4 attempts. I credit the cheese, cherry and 1 hour time as a great combination. I now wonder if simple, unsmoked cheddar will ever be good again? Scott

Salmon

Scotty's Inferno,[p]Just curious, where does the coffee can come in? Hope I just didn't see it......[p]
Rick

stike

Salmon,
it's his mini firebox. lump in the can to consolidate it, so that it's all together and touching.

Clay Q

Scotty's Inferno,
Wild black cherry smoked cheese was a hit at Thanksgiving with my family and again at my wifes family. RRP has a 'can smoker' for his egg, I use a 'smokin box'. Good to hear that your smoked cheese was great.
I see you chilled your cheese in the ice box....interesting.