[CH] Smoked Cheese

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This recipe is from the "Cook'n Cajun Water Smoker Cookbook".  I
picked it up at Wal-Mart along with a meat hook and some vertical
roasting bird stands.  All in the same spot.


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Smoked Cheese

Recipe By:  Sondra Hester 

A very delicious treat, smoked cheese is great for parties and snacks.
The secret to smoking cheese is the low heat.  This must be done with
close attention or the cheese will melt. The cheese absorbs the smoke
flavor very quickly.

2 slabs (about 8 ounces or larger) cheese such as
             Swiss, Cheddar, Edam, Colby or Monterey Jack
Paprika (optional)
Caraway seeds (optional)
Chili powder (optional)

Prepare a double thickness of heavy foil large enough to hold cheese.
Poke hole in foil.  If desired, sprinkle cheese with paprika, caraway
seeds or chili powder.  Place cheese on foil and place on smoker grid.
Procedures for smoking vary with smokers, so read instructions
carefully.

Charcoal:  Use about 6 charcoal briquettes, 7 quarts COOL water, 4
slivers of wood and smoke about 45 minutes to 1 hour.

Electric:  Preheat with 2 quarts COOL water and 1 wood stick.  When
wood starts smoking add 2 quarts COOL water, place cheese on bottom
grid of smoker and smoke 20-30 minutes.

Note:  Check at intervals to make sure the cheese is not melting.  

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Well there it is, but I do things a little different.  First I don't
add any paprika, caraway, or chili powder.  Why would you want to 
do that?  

The first few times I tried to smoke cheese I only did 2 blocks.  The
last time I smoked 4 and could have done a couple more.  A very small
amount of the cheese melted.  I say smoke as much as you can once you
know what you are doing.  You can always give some away to your
friends.  

I have an electric Brinkman.  First I use a little more than 1 stick
of wood.  Once the wood is smoking instead of 2 more quarts of water I
use around 2 quarts of ice out of my freezer.  Not sure how much it
helps but the ice needs to be cleaned out of ice maker every now and
then anyway.  

Another thing is that halfway in the middle of smoking I unplug the
smoker for a few minutes.  I also lift up the lid every few minutes
and check to see if it is melting.  As long as the wood is smoking and
you have enough steam it should do the blocks pretty good.  Smoking
cheese requires a little more attention than say turkey or pork loin,
but it is worth the effort.  It took me maybe 3 tries to get it right.
It may take you more or less time to get know your smoker.  

Matt

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