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Aug 11, 2004 03:09 PM

austin or anywhere -- smoked cheddar

  • r

does anyone know how to smoke cheddar cheese (wood type, temp, time, etc). i was thinking of smoking some this weekend but i'm not sure how to do it, thought i'd ask before a set out on a exhaustive web search.

piece and chicken grease

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  1. You might have better luck if you post that on the Not About Food board, since it's not a Texas regional food subject and is likely to be read by a larger number of people.

    1 Reply
    1. re: Kirk

      or general topics. I swear I read something about smoking cheese there recently, but I can't find it now - maybe it was somewhere else. They may delete this thread.

    2. Totally off the subject, but your post reminds me of the quote attributed to either Tug McGraw or Spaceman Bill Lee:

      Q: Which do you prefer, grass or Astroturf?

      A: I don't know, I've never smoked Astroturf...

      1. Not too much help, but the Mozzarella Company (in Dallas) offers mozzarella that has been smoked over pecan shells. Maybe their website explains the process? Worse case, you may be able to call them and ask about the smoking process. Good luck.

        Dave R

        1. I think that you do it at 150/175, heard about useing a hot plate with wood chips. Go the BBQ forum at www dot rbjb dot com and ask the question or try the receipe search on that site or do a google seacrh.......Ed