[tschmidlin]

Oh I thought it had to be below 40F? The temps you describe sound better to me. Interesting.

Well, that's what they say . . .
http://www.macsbbq.co.uk/ColdSmoking.html

[euge]

Ideal temps are 75-78F! I can see a cheese soaking up some smoke flavor in that range.

[tschmidlin]

Yeah, warm enough to be a bit soft . . . I imagine there would be some variability between cheese varieties and a softer cheese might not need to be as warm.  But it's a great starting point.

[bluesman]

For those of us in the US . . .

http://www.macsbbq.co.uk/Order%20USA.html

Very tempting, I might have to do that.

And . . .done.  Plus I ordered some cherry and hickory dust to go in it.  I want to smoke some cheese before Thanksgiving, this will give me a chance to practice a bit and get it done.  Thanks, I hadn't heard of that product.

That's one thing on my list. Smoked cheese...I've never cold smoked and want to try it.

I've seen quite a few fairly simple ways to do. Here's a simple method.

http://www.smoker-cooking.com/build-a-cold-smoker.html

[deepsouth]

To smoke cheese indirect in your egg, I've read to us three pieces of charcoal natural briquettes. I haven't tried it yet.

[nicneufeld]

And . . .done.  Plus I ordered some cherry and hickory dust to go in it.  I want to smoke some cheese before Thanksgiving, this will give me a chance to practice a bit and get it done.  Thanks, I hadn't heard of that product.

Here's a much cheaper source of dust.  I have 5lbs of mesquite and 5lbs of apple, and 5lbs of sawdust is a LOT of sawdust as you might imagine, this thing only uses a few ounces per burn.  I don't know if I'll ever use it all up.
edit: helps to include the link!
http://www.psseasoning.com/index.cfm/act/products.view/category_id/20

[tschmidlin]

And . . .done.  Plus I ordered some cherry and hickory dust to go in it.  I want to smoke some cheese before Thanksgiving, this will give me a chance to practice a bit and get it done.  Thanks, I hadn't heard of that product.

Here's a much cheaper source of dust.  I have 5lbs of mesquite and 5lbs of apple, and 5lbs of sawdust is a LOT of sawdust as you might imagine, this thing only uses a few ounces per burn.  I don't know if I'll ever use it all up.
edit: helps to include the link!
http://www.psseasoning.com/index.cfm/act/products.view/category_id/20

Things that would have been good to know YESTERDAY!   

No big deal, if it works well for me I'll order a bunch of the other stuff.  I can use it as a change from the typical madrona/apple/plum that I use.

[beerocd]

The pork butt is on! 18 lbs covered in salt and bone suckin' sauce.(dry rub)
Mostly lump, some briquettes - some fist sized mesquite chunks.

[markaberrant]

I have beef jerky going in the smoker this morning (after marinading/brining for 60 hours).  It is running at a nice 160-170F with a big hunk of mesquite.

Once it is done, I may try doing some cheese if I can get it cool enough.  Bought a big chunk each of gouda and aged cheddar to try with some cherry wood.

And if all this turns out, I'm bringing it to our homebrew club meeting on Wednesday.

[bluesman]

The pork butt is on! 18 lbs covered in salt and bone suckin' sauce.(dry rub)
Mostly lump, some briquettes - some fist sized mesquite chunks.

Post some pics! 

[bluesman]

I have beef jerky going in the smoker this morning (after marinading/brining for 60 hours).  It is running at a nice 160-170F with a big hunk of mesquite.

Once it is done, I may try doing some cheese if I can get it cool enough.  Bought a big chunk each of gouda and aged cheddar to try with some cherry wood.

And if all this turns out, I'm bringing it to our homebrew club meeting on Wednesday.

What marinade recipe did you use for the jerky?

[beerocd]

This is half of it. 18 lbs went on at 4 this morning. Started the fire at 3am. Pulled it off at 10 when it hit 160 and wrapped it and put it in the cooler for a couple hours until the guests arrived. Pulled it and hit it with Carolina style sauce.

Crock pot just to keep it warm, cider vinegar, brown sugar, chile powder and pepper flakes.

Yeah, festive - Halloween plates. Cole Slaw on the sammich, gnocchi with italian sausage, and gibanica.

[bluesman]

That looks fantastic!

Next time you get a chance...post a pic of the franken-WSM.

Nice looking bark on that shoulder.

[beerocd]

I gotta wipe it down before I can post that. Dripped like crazy today, it's pretty ugly right now. Picking up the meat, my fingers would just go right through it, it was so soft. I overestimated the fuel, it was still going so good I rummaged for some more meat and came up with a ham. that went from ten till three. I'll be eating this pretty much all week, I'll be pork Gump with all the different ways I'm gonna eat this stuff. Not like it's a bad thing...
I shoulda taken pics when I was shredding it but I was pressed for time and didn't even think I was gonna post pics until bluesman requested them. anyway, there was a nice smoke ring a bit better than a quarter inch all around. The bark was incredible, if you're not into making your own rubs yet - Bone Sucking Sauce is pretty darn good.

[euge]

Not like it's a bad thing...

It ain't! Looks wonderful! Betcha it's good on rice or potatoes too!