Just a helpful tip, when making your first couple of batches of smoked cheese put a plate of tortilla chips on the rack under the cheese so if you mess up and melt the cheese atleast you will have some nachos to eat.

Hello? For how much time and what temperature do you smoke it at????? Would have been great to include that in your video.

Open the top! Thank you! My mistake was to leave the cheese in with the door closed. It is now a proven scientific fact that cheese burns like kerosene. Hate to admit it, but I chipped the melted, charred cheese off the bottom and ate it. Very tasty and very messy. Next time I’ll leave the door open at the top. Thanks for the tip

i have the big chief top loader smoker, the procedure for cheese smoking is a bit different, you take 2 pieces of wood about 1 inch square and an inch wider than the top of the smoker and place them on the top. then you place the loaded smoking rack on top of that, then place the carboard box that came with the smoker over the top of that with a 2 inch by 3 inch vent hole cut out near the top of the box so you end up with a double-tall smoker. the extra height and interior volume cools the interior so the cheese can't melt and you can smoke with 2 full pans of chips for 2-3 hours without worrying about the cheese melting. i've done cheddar, swiss, jack and mozzarella this way with perfect results.

I’m going to try this in my dads old Big Chief, but it’s an older one. I still make all my jerky in it. The front doesn’t come off like that one, so I guess I’ll have to leave the lid cracked a bit or prop it with some sticks to let the heat escape.

After done smoking & sits for a few minutes wrap it up or vacuum pack it let it sit for 2 to 3 weeks. It gets the flavor all thru the cheese

That’s baby making music. And smoked cheese?! How many kids you have, man?

This wasnt informative really. What temps, how long to smoke? I've used ice trays before. Does that help to control temp?

Just of constructive criticism... You didn't say how long you smoked it... And you never talked about the aging process... I think you kept your smoker running... But you could just get your chips going and they will continue to smolder even if the smokers off. It's saves chips and keeps the cheese from melting

I will try your method, I've been smoking cheese for years but I just melt it in aluminum pan and eat it warm.

Points you should have covered: 1) what was the internal temp of the smoker? (on a hot or cold day, your method is going to give very different results. 2) what was the time in the smoker? Two pans can last as short as an hour or as long as 2+ hours. 3) how long do you age the cheese, and at what temp? 4) how long does the cheese last before going bad?

Hey Beavis, he cut the cheese!

Some of mine melted so I use a pellet tube and light it. I don’t plug in the the element

I've never smoked cheese before. I wonder if mice like to?

2 pans about an hour and a half

The Gratest then you can do with cheese..buda bing

Thanks

How long? what temp? How long is it good for wrapped up like that?

BEST WAY TO CUT COLD CHEESE IS TO PUT YOUR BLADE UNDER HOT WATER -THEN CUT YOU CHEESE

The gay bathhouse called. They want the sound track back.

2 pans of chips is 1.5 to 2 hours

Another helpful tip, toss the cheese in the freezer for a couple hours so you can walk away from your smoker and take care of some other things. Also, get your chips going then unplug the unit and it'll "cold smoke" your item

Thank you but the music.. oh, the unnecessary and non mood fitting noise, noise, noise NOISE!

Mmm cheesr

Cheese

This is called cold smoke method

You're going to cut your finger at one and a half inches dude.

Cheese