Smoked cheese, using the smokepistol.

3 types of cheese, Mature cheddar, Dutch Edam and Red Leicester.
It's a fairly cold day around 10 degC (50 degF), this is quite crucial as ambient temp can effect the outcome... if it's too hot outside, you won't be able to achieve temperatures below 30 degC (90 degF).

The new 240V Smokepistol


Mounted on a ProQ Frontier


Cheeses on, note that I have left the water pan in place (the outlet for the pistol is just below the water pan).


Smokin! Used Alder for the smoke.


Removed the cheese after an hour and a half, I will refrigerate the cheese for a week (the hardest part), as I'm told this is the best way, apparently if you eat it straight off the unit, it has a very strong and bitter smoke taste.

We love smoked cheese...gouda and cheddar for sure.

Did you have anything in your water pan, or is it empty?

bowhnter wrote:Did you have anything in your water pan, or is it empty?

It's empty on this occasion Mike, but I guess if the outside temp is an issue, you could fill it with cold water (maybe?) to help keep the temps down.

Did the taste test last night...
I preferred the Red Leicester, my good wife liked the Cheddar best (this was the cheese that absorbed the most smoke). The Edam had hardly any smoke flavor, I guess because it is a much denser cheese, so probably could do with a longer smoke.