A few weeks ago I used the Pro-Q Cold Smoke Generator to smoke some fresh sausages I picked up. When I came home from work recently and found an orphaned “Little Chief” smoker on my front porch I knew the Pro-Q and the “Little Chief” were destined to come together. This morning they came together to smoke some cheese.
I filled the Pro-Q Cold Smoke Generator with some hickory wood dust and placed it inside the "Little Chief." The Pro-Q sits perfectly inside the smoker on the stand for the normal wood chip holder.
There's a door on the side of the "Little Chief" that provides easy access to the "tea candle" used to the light the Pro-Q. I did have to tape over the hole in the door because the wind keep blowing out the candle. (The candle is removed as soon as the wood dust starts to smolder and smoke.
Two slabs each of Pepper Jack and Jack cheese along with a slab of Habanero Jack and some Gouda on the racks ready to be placed in the smoker.
I got time recommendations of 2 and 3 hours so I choose 2 1/2 hours. The smoke seemed a little strong when it first came out of the smoker. But since I also got recommendations to wrap the cheese in plastic wrap and let it sit for a little while I'm thinking the smoke taste will mellow a little.
NOTE: After further discussions with cheese smoking experts I’ve got the cheese wrapped in plastic and in the refrigerator. A few people have suggested giving it 2 to 3 weeks of aging for the smoke flavor to mellow. Stay tuned…
Look great !
Anyway, where did you got the stainless steel cage what ever is it , the metal net for stacking …
Thanks !
I would love to smoke some cheese, always love to buy smoked gouda, Swiss and cheddar, but have never smoked my own.
This makes the process of smoking my own cheese very promising.
[...] Larry from the BBQ Grail, was trying out his ProQ Cold Smoke Generator recently, see his blog here. Like most people who smoke cheese for the first time, they make the mistake of trying to eat the [...]