[TK9mm]

Got a whole milk mozzarella and a muenster cheese smoking. Should be great in about 2 to 3 hours. Temps in 20s here in Chicago.

I use an Amazin smoker tube. When I hot smoke I turn on one of the gas burners on my grill.

The pellet tube will give a nice smoke for about 4 hours depending on how windy it is outside. Works great for ribs, shrimp, chicken and I have done short rib slabs. Never tried a brisket yet but it would require a few refills.

 

[wayne]

I've tried using my grill as a smoker. I've had several charcoal smokers and now have a electric smoker. Did 3 pork shoulders last weekend. My favorite is smoked burgers.

 

[JC45]

I had a friend who used to do that with goat cheese. It was really good.

 

[Argee]

I have a New Braunfels...my favorite and a Traeger Pellet Smoker. I cook with wood in the NB...the smoke penetrates deeper at the initial stages.

 

[Argee]

@bad ninja mentioned how he cold smokes cheese on his grill. Tried his method and it works pretty good.

 

[Oklahomabound]

...I use an electric eye smoker with steam pan just above the eye and 2 levels for cooking... ain't an expensive smoker but it works... just took a small brisket to some home bound friends this morning..

 

[Taichungman]

I have a New Braunfels...my favorite and a Traeger Pellet Smoker. I cook with wood in the NB...the smoke penetrates deeper at the initial stages.

__

I live in New Braunfels Tx, not the smoker. I use to smoke a lot but now I just put it in the InstaPot with a oz. each of vinegar and wild turkey for 30 minutes, then swab some killer bbq sauce on it, throw it under the broiler until it gets a little bark on it and eat. + a few tall Busch. I do use a dry rub and let it stand overnight before going into the InstaPot. Did that two days ago here in Taiwan but had a few tall Taiwan beers instead. I'm talking about pork ribs here, sorry not cheese.

 

[Argee]

I like the process of smoke cooking...prepping the meat with salt or a rub..starting the fire.. adding the wood of choice for flavor...tending the fire...do a few chores...check the fire...do a few more chores...check the fire..the smell of a woodfire. I enjoy the whole process from beginning to end. I smoke mainly pork butts with a few beef briskets thrown in for good measure. Get a !of of compliments from friends on the great flavor of the end product. That's what keeps me doing it.

 

[Eddie Southgate]

I tried smoking cheese once but never could keep it lit .

 

[Argee]

I tried smoking cheese once but never could keep it lit .

Ya...when it melts it burns your lips.