Smoked cheese - first efforts
This is my first try at smoking cheese. I wanted to see if I could control a low temperature in my new smoker without an additional device. When you see the temp keep climbing, you get a little nerv...
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I concluded that it is a real balancing act to be able to have enough heat to produce smoke but keep it cool enough to not melt the cheese. There are many devices sold that are like incense burners to produce smoke with little heat gain but I wanted to see if I could manage my existing equipment without the aide of the separate smoke generators. What I found that worked best for me was to generate smoke quickly before the box got really hot and then shut everything down. I could get about 1:15 - 1:20 worth of smoke from a quick start with the heat. So, both my batches received about an hour and a half worth of smoke. Later taste testing will give me an idea how to adjust that up or down.
