I love this Weber 26.75 inch Kettle. It is so versatile.
Hot and Fast, Low and Slow and now Cold Smoking Cheese for Christmas presents.
If you are going to smoke cheese for Christmas, NOW IS THE TIME.
It must mellow out for 2 to 3 weeks before you eat it, otherwise it will be bitter.
DO NOT allow temps to exceed 100F, unless you like melted, shredded cheese with wood ash flecks throughout.
I caught a sale on for 2# blocks of sharp cheddar cheese, so I grabbed 5 of em. Need 5 more for presents. Chunked into ~1# blocks. I should have cut them lengthwise, because it would have been faster on the smoking time by about 1 or 2 hours.
The hardest part to this cook is temp control, like you will see.
Fired up the A-Maze-N 18” Tube Smoker, with Oak Pellets. Got a nice gentle smoke coming out of the vent.Got the cheese all chunked up.
I wish the tube was a tad smaller, due to the tight fit on the bottom grate.
Temperature is spot on.
Had to check on it. My temps were getting up a bit.
Hello, we don’t want melted cheese all over the bottom of a brand new grill. This was about 2 hours into the smoke.
The best way to keep it cold is by putting a pan of ice in with it.
Done at 3.5 hours. The pan sweated and put my smoker out.
Final Result is we have Christmas Presents. All 10 pounds of them.
I’ll pair these up with a pound of Happy Holidays Summer Sausage and a sleeve of Ritz Crackers. If I can find some Christmas Stockings that size, that will be the wrap.
David, what’s your address? <wink> <wink> (Editor’s Note: That’s not going public; I’ve got too many people trying to track me down!!)
Final cost, for you that are on a tight budget, about $7.00 each. I’ll guarantee it will be more appreciated than a $7 gadget from Wal-Mart that will break the first time they use it.
Thanks for lookin’,