One of the best gifts we've ever gotten was an electric smoker. I asked Santa for one after a visit to my aunt's house where they served smoked porkloin. An electric smoker sounded so much easier to use than charcoal that I was intrigued! A couple of years have passed now, the directions have been lost, and my husband has nearly worn the tail end off of the thing. I never did learn to use it. However, today is a new day!
I will be smoking, with virtually no help or advice from himself, one of my very favorite foods...CHEESE! Many folks know that I consider cheese to be it's own food group and eat it as a side dish often! I have eaten this wonderful smoked cheese, though never actually smoked it myself. We shall see how this goes! I know that you should let the cheese of your choice set out for an hour. I know that you should let the wood chips (I am using hickory) soak for at least an hour as well. I placed a large block of sharp cheddar in an aluminum pie plate (no need to grease) and plugged that smoker in.
Two other things I know about doing this are that the cheese will melt into a "pie" and turn a little brown on top. Secondly, you must let it cool completely or it won't come out of the pan. I'm guessing the time frame is 2-3 hours. Wish me luck! Update coming soon...
Well, the cheese came out good. Next time I will probably let it get a little browner but my husband kept shutting off the power to put up new outdoor lights. It did come out of the pan while it was still warm (couldn't resist) but I like it best refrigerator COLD!
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ReplyDeleteI'm going to smoke some cheese this weekend. Not really suppose to eat much cheese anymore, but this sounds too good to resist. I'm assuming 3 hours was not quite enough time to get as brown as you wanted. Let me know. Auntie K
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