1st Attempt at Smoked Cheese...Mmm...

Smoked Cheese Experiment: 12/21/08

Outside Temp:
+7*F; Windchill: 0 to -10*F

Smoker Temp:
Varied from 70*F to 85*F

Cheese:
2 lbs. Colby & Monterey Jack; 2 lbs. Pepper Jack; 2 lbs. Mozzarella

Smoker:
ProQ Excel 20; Middle Section, Water Pan and Extra Stacker Removed

Method:
Fashioned a disposable tray from Heavy Duty Aluminum Foil, Approximately 8in. x 4in.
Placed 8 to 10 bits of hard wood coals (smoldering from fireplace) in tray and topped with a handful of dry Hickory Wood Chips.
Added additional hot coals once during smoke and wood chips twice over a 3 hour period.






All said and done, I am very pleased with this experiment. I think the same results could have been achieved in a shorter amount of time by keeping a closer eye on the coals and wood chips...it was just so dang cold outside that I let it go and checked it periodically. A very easy-peasy (and TASTY) smoke day!

Wow excellent job
I love it

I recently tried smoking a ham hock on the frontier. I don't think I left it one long enough (about 1 1/2 hours). I'll try longer thanks to you!