I smoke cheese using wood shavings, I woodturn so often have a lot of thin shavings. I've got a tall can open on the top, lots of holes in the bottom and a larger hole on the side at the bottom, drop 2-3 pieces of lumpwood charcoal in and ignite it through the larger hole with a torch. Stand it upright in the weber, load it with wood shavings every 20-30 minutes. The lumpwood keeps it going nicely, it can be hard to keep packed shavings smouldering otherwise. Heat isn't usually an issue, biggest drawback is having to refill it so regularly though.
@SVMSICE2 жыл бұрын
Every other video I watched they smoked their cheese for 3 hours. Maybe those other methods you did just needed a lot longer smoke time than what you gave them. Loved the video though, thanks for making it!
@alexandremackay18844 жыл бұрын
Very nice video! One idea that just popped in my head is maybe putting the cooling rack & cheese on the lower grate and the briquettes/chunk of wood on the upper grate. Since hot air goes up, you would get a chance of keeping temp lower at cheese level.
@GrillTopExperience4 жыл бұрын
That's a good idea. I bet the smoke would still circulate and get to the cheese. I'll have to try it.
@TG-qr4jr3 жыл бұрын
Interesting, I finally broke down and got a pellet tube for this and I could have been using your charcoal method all along! Glad I watched this. Great video. 👍
@GrillTopExperience3 жыл бұрын
Thanks. I started with the pellet tube, but wondered how it compared and had to share.
@Chevy4LifeForEver4 жыл бұрын
What I've done in the past is smoked mozzarella sticks. Inexpensive and delicious. I place unwrapped low moisture mozzarella cheese sticks on a cooling rack. Setting my pellet grill to the lowest setting, plack rack of cheese inside and smoke for about 1 hour. They will be lightly brown when done, you can always adjust the time. Let cool and enjoy!
@GrillTopExperience4 жыл бұрын
Nice! And the perfect snack size too.
@CurtisNoble2 жыл бұрын
If you have an offset, the charcoal and wood chunks works amazing. The fire stays far away from the cheese. 😉
@GrillTopExperience2 жыл бұрын
I'm not cool enough to have an offset, but I bet that works really well.
@demetrius72662 жыл бұрын
Made a pellet tube out of two beer cans. Works great
@GrillTopExperience2 жыл бұрын
Yes! I like the ingenuity.
@PapaMark4 жыл бұрын
Love the demo. I use the pellet method, but I sneak in a few chips of peach or alder wood for something different.
@GrillTopExperience4 жыл бұрын
Smart! You might get a little better smoke from the chips too.
@d.wayneotto10944 жыл бұрын
Love the side by side demo and comparison!
@GrillTopExperience4 жыл бұрын
Thanks! It's really hard to compare something that you have now to what you made last month. Just like you, I wanted to know.
@Viewtoagrill4 жыл бұрын
Pan of ice... that seems so obvious... I am mad at myself for not thinking of it. Great info. The cheese it should hold you over for a while. Take care...
@GrillTopExperience4 жыл бұрын
6lbs is more cheese than I would normally use, but I've had quesadillas, nachos, burgers, au gratin potatoes, and the list keeps going on! The ice makes a big difference especially if you don't have the advantage of cold temperatures.
@THEREALSHOWBBQ4 жыл бұрын
Very cool bro. I have never smoked cheese before. Will save this video for future reference.
@GrillTopExperience4 жыл бұрын
It's fun to do and much easier when it's cold out. Let me know if you try it or I'll catch it on Instagram!
@thegalleryBBQ4 жыл бұрын
good stuff. never smoked cheese before- looked awesome.
@GrillTopExperience4 жыл бұрын
It's not hard to do, but you have to watch it. I know some folks that ended up with a cheese puddle! Thanks, Tommy.
@RecipeswithResa4 жыл бұрын
I've never smoked cheese before, and I'm really feeling like I'm missing out 🙃
@tgarry1004 жыл бұрын
0.08 I wasn’t watching closely and glanced over and thought “what the hell has this guy done to his hair and sideburns?” It was the very triangle-shaped tree behind you. LOL !
@GrillTopExperience4 жыл бұрын
Nice! I might have to grow it out and give that look a try for Halloween.
@PAPATexas4 жыл бұрын
I need to try this!
@GrillTopExperience4 жыл бұрын
Need, not want! It's awesome in potatoes and mac and cheese too.
@danieldoll47212 жыл бұрын
Cracking the lid will raise the heat
@GrillTopExperience2 жыл бұрын
That's true most of the time, but these small fires aren't limited by oxygen supply. Cracking the lid lets out more heat, which reduces the temp.
@robertrockwell69964 жыл бұрын
Ahhh....pitmaster priviledge. It's GOOD!
@GrillTopExperience4 жыл бұрын
If you can't smell that, you are on the wrong channel!