We decided to do a modification to our cheese smoking method. Instead of balancing a cardboard box on top of our electric smoker to get cold smoke, we switched to using the top of our mini-Cajun bandit that we built with a Weber Smokey Joe and a tamale steamer. It worked really well.
Since it is a cold smoke, cardboard serves as a sort of gasket.
Duct tape holds it all together. Fancy!!
You can see the hole cut in the cardboard to allow the smoke to rise.
We did cheddar, Colby jack and Monterrey jack cheese.
We served it on Thanksgiving and it was great.
The hickory smoked cheddar was a favorite with our guests.
And of course, we smoked the turkey on Thanksgiving!!
4 comments:
Well, how fun is this? Love it!!! Great inventive contraption that works great!!!!! yOUR TURKEY LOOKED REALLY DELICIOUS!!!
Well, I came by to tell you about my new book being released (I'm so excited!) and I find smoked cheese! What excellent timing! My husband would love a smoker and I would love smoked cheese (and turkey). Your arrangement is extremely clever. I must show Dan!
You guys are so creative with your smoker. The cheese sounds yummy. - Margy
We haven't smoked ours yet, plan on doing a few cheddars, pepper jack, gouda, and havarti.
I like your creative engineering!
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