Thursday, March 9, 2017

Smoking Cheese / Cobb Grill

This little cheese smoke was done on my Cobb Premier Charcoal Grill. Was a challenge  to keep a small fire burning hot enough in the small confined area to keep a piece of smoke wood burning without heating the cooker up to my top temperature of about 80 degrees which is my top limit for this task. The ambient temperature during this cook was about 32 degrees which also helped with the cook.

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My cheese for this smoke was the following: 

1 lb Extra Sharp Cheddar
1 lb Colby Jack
1/2 lb Hot Pepper Cheese

To prep the cheese, I cut the blocks into smaller rectangular square lengths which works best for this task. 

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I started by heating up a few all hardwood charcoal briquets in a chimney and placing 3 of them in my charcoal basket and and then laying a big piece of hickory on top of the hot charcoal. 

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I added the standard cooking grate, a raised cooling rack, and then a large pan of ice to help keep the cooker cool enough for this smoke. 

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Next step was to add my two dome extensions and then the BBQ grate with the roast rack and my cheese. 

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The little grill doing it’s thing..the smoke took about 85 minutes to complete. 

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The results of my cook / smoke. Sure beats that old store bought smoked cheese that hasn’t even been close to any smoke and is done with chemicals. 

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