Posted by Juggy D Beerman on February 22, 2018 at 14:30:05:

Yo to all, During that last big cold spell we had a few weeks ago, I stumbled across a new trick for smoking cheese on my new 18.5" WSM that has the 2.5 gallon water pan. I decided to brave the cold and cook some ribs. Upon removing the lid to the bullet, I noticed that I had not drained the waterpan after my previous cook. It was a two gallon cube of ice. During the thawing process I remembered that years ago during my last cheese smoking attempt, I had placed ice cubes in the shallow water to facilitate a cooking temperature of below 100ºF.

So once I was done cooking the ribs, I dumped the water from the pan and replaced it with fresh water. The next day, it was completely frozen. I then stored the pan with the frozen water in my deep freeze until the outdoor temperature was in the forties.

My idea worked! The block of ice made it much easier to keep a steady temperature of 90ºF. I was able to build a bigger and hotter fire than I had in the past. The hotter fire allowed the pecan I was using for smoke to burn cleaner too. I was able to get about four hours of smoking time with this method before the ice was half-way melted.

I will be doing this again soon.



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Posted by QSis on February 28, 2018 at 14:47:42:

In Reply to:  posted by Juggy D Beerman on February 22, 2018 at 14:30:05:

That's a great tip, Juggy! I've only smoked cheese once, and it meant babysitting the WSM in cold weather with a few charcoal briquettes. Yes, it was worth it.

What kind(s) of cheese did you smoke?


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Posted by Juggy D Beerman on February 28, 2018 at 17:06:59:

In Reply to:  posted by QSis on February 28, 2018 at 14:47:42:

Hi Lee, I smoked a variety of cheeses. These were eight ounce blocks of mozzarella, muenster, sharp cheddar and monterey jack. Cheese was on sale last week and a block of each of these cheeses was $1.25 each. I bought a bunch, so it looks like I will be doing this again soon.

When I did this, it was in the forties so it was a lot more enjoyable than when I did this the first time. It was as you described; baby sitting with a few lit briquettes in very cold weather. And yes, it was worth it.

When I smoked the cheese with the big pan with ice, I was able to use more briquettes and I also added lump charcoal in with the mix. I did add a few lit briquettes from time to time along with slivers of pecan for smoke.

I will take better notes next time and post those results. That carrot soufflé you posted below sure looked good. I wish I could eat something with that much sugar.

Baseball season is around the corner. One more season for D Beerman and maybe my last. (But we've heard this before.........)

Beers to you my friend,


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I have had good luck using the A-MAZE-N smoker inside my Traeger and suspect it would work well in a WSM.  It burns pellets, and depending on which model, will run for 3-6 hours. I had less success using it in a Weber grill, even after stuffing as many openings as possible with rags.  There was too much ventilation and much of the smoke left the grill before getting to the salmon. 
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