Cold Smoked Cheese
I was down to my last packet of smoked cheese in the fridge, so it was time to do another batch. It's been cold enough and I finally had the time to do it. I buy the cheapest cheddar I can find fro...
Forum Discussion
Stranger wrote:
Do you use chips/sawdust or smoker pellets? I'd like to try pellets in my Lil Chief and/or my Masterbuilt Electric Barrel smoker. Both use a Cal Rod and a pan.
I haven't tried it with chips. I have a hunch the chips wouldn't work very well. I've got a pellet smoker, so I use pellets.
The idea is kind of like a chain smoker (literally) who lights the next cigarette with the last one. The pellets are packed into the tube pretty tightly so that they smolder (and smoke) instead of burning. And then they contact each other and light the next one with the last one.
One of my favorite things is when I use the smoker again a few days later and forget that there are spent smoke tubes in there. The pellets completely render down to ash and I just shake out the tube over the lawn or in a planter to empty it. Ashes to ashes.
By the way, I see that your location is NV. In most of the western states, there's a fairly short season when cold smoking works. This last batch was the first time I've ever gone three hours before. Usually the cheese is kind of malformed after two hours. It was in the 40s and low 50s all day when I smoked these though, so I was able to get that extra hour.
