Graeme...in London wrote:

> "Kevin S. Wilson" > wrote in message
> ...
>
>>On Sat, 01 Jan 2005 17:15:56 GMT, bbq > wrote:
>>
>>
>>>Buy smoked cheese or do without. Not
>>>worth the effort.
>>
>>My guess is that most commercially produced "smoked" cheese never came
>>within 50 feet of a wisp of smoke.
>>
>
>
> Cor blimey. That's a big smoker for a wee hunk of cheese.
>
> Maintaining a suitable temperature could also be problematical <g>
>
> Graeme
>
>
Graeme,

IIRC, you have the same smoker I used for smoking some cheddar. A Char
Broil Deluxe. With your cooler weather, I think the smoker does an
adequate job of smoking cheese. I used 3 briquettes and some wood chips
for the smoke. Can be a challenge to get the briquettes lit though. I
like to keep them all together so that they all help each other get and
stay lit. The chimney I had at that time had a flat bottom, so this was
easy to do. I now have a weber chimney and the bottom is cone shaped.
I need make a chimney from a coffee can to use for starting the coals
for cheese smoking.

Yea, it seems as though the smoker is rather large for smoking a couple
pounds of cheese, but I think it works well. For me, better than buying
a very miniature smoker for cheese only :-) Takes about 3 hours doing
all the necessary things to get smoked cheese. Depending on what else I
have going on that day, not a big deal.

Happy New Year

BBQ