smoking cheese is easy and cheaper if you do it yourself. the added bonus is that you know it tastes better when you make it yourself..lol
first off, here is video explaining how to make a cold smoker out of a new soldering iron and a tin can
now for using a BBQ with a side firebox you....
start with 4 or 5 charcoal briquettes in the firebox outside edge
put the cheese on the cooking chamber furthest away from the firebox...For best results keep your temp low +/-80 degrees, woods that render lighter/mellow flavored smokes and a firmer type cheese (cheddar,gouda,etc.). You will have to dabble with your smoking time, but for starters try 45-60 minutes. As with all smoking, there are NO constants. There ARE too many variables. Part of the fun is seeing how it (whatever you are smoking) turns out. Good luck.
first off, here is video explaining how to make a cold smoker out of a new soldering iron and a tin can
start with 4 or 5 charcoal briquettes in the firebox outside edge
put the cheese on the cooking chamber furthest away from the firebox...For best results keep your temp low +/-80 degrees, woods that render lighter/mellow flavored smokes and a firmer type cheese (cheddar,gouda,etc.). You will have to dabble with your smoking time, but for starters try 45-60 minutes. As with all smoking, there are NO constants. There ARE too many variables. Part of the fun is seeing how it (whatever you are smoking) turns out. Good luck.
