Smoked cheese, smoked mac&cheese, and smoker ?

[joelocalguy]

I'm smoking some cheese today, 10 pounds various

So I put it in the smoker on vented trays

start the smoke generator

and crack open the damper

I have done this several times before. I don't smoke for long times as I don't want to oversmoke, just a hint. My problem is with the smoke generator.
It is basically a box with a fan that blows the smoke into the smoker. It uses an electric charcoal starter inserted into the chips in a separate box inside the smoker. It just gets too hot! So hot that if I was to open the generator door it would flame. I do dampen the chips before I start. So far what I have to do when I do any smoking is to plug and unplug the iron to regulate the smoke. So my question is, do any of you have the same problem and what did you do about it? My solution would be to have a reostat in line so I could control the current and thus the temp of the iron so it wouldn't get too hot. Is there something already out there for this?
Now for Mac and Cheese This is what I made in Dec.

I used Alien's recipe, but I used my homemade bierwurst with the pepperjack instead. I'm cooking for my nephews wedding in July and I'm now going to experiment on the Mac and cheese. My son in law and I loved Aliens recipe. I think it's a good to go recipe. My wife thinks its too hot in flavor because of the pepperjack and bierwurst for a wedding. So I'm going to try different cheeses shown above with colby, medium sharp and extra sharp. I will also use a milder sausage. Have any of you gone through this and what did you come up with?
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[JimmieOhio]

[Reggae Q]

Looks good. I just picked up rennet and cultures to make my own mozzarella...What temp are you capping out on?

[killswitch505]

Joelocalguy that’s some good lookin mac and cheese Reggae Q are you using the recipe from mother earth news
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[Cranky Buzzard]

You have made me very hungry just THINKING about the smoked cheeses, but the wife made a LOW growl noise! She likes cheese with a side order of cheese with smoked cheese on top!



Charlie
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[Jarhead]

I saw somewhere, somebody rigged up an electric skillet control. Wired it up to the female pins and used the probe as the temp controller. I wouldn't touch it standing on a wet surface though. It might get exciting.
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[chickenman972]

I have used a cheapie electric hot plate with a metal pie pan and it worked out pretty well.
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[Boomer]

joelocalguy

The mac and cheese look real good. I think the
smoked cheese in the mac and cheese makes it
go over the top.
As far as sausage goes I would give smoked Kielbasy
a try.

Nice job
boomer
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[daddywoofdawg]

The charcoal starter will burn up been there done that!I would rig a hotplate under it or you could use a steno can under it.all you need is smoke.
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[Reggae Q]

[kickassbbq]

Here is a Reverse Flow, Double Stacked Cheese Smoker.
Just big enough to smoke a large block of Cheese.

http://www.kickassbbq.com/cheesesmoker1.JPG

Now I have everything!!!!
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[Tony]

I don't smoke for long times as I don't want to oversmoke, just a hint. My problem is with the smoke generator.
It is basically a box with a fan that blows the smoke into the smoker. It uses an electric charcoal starter inserted into the chips in a separate box inside the smoker. It just gets too hot! So hot that if I was to open the generator door it would flame. I do dampen the chips before I start. So far what I have to do when I do any smoking is to plug and unplug the iron to regulate the smoke. So my question is, do any of you have the same problem and what did you do about it? My solution would be to have a reostat in line so I could control the current and thus the temp of the iron so it wouldn't get too hot. Is there something already out there for this?

Hi Joe! Great looking cheeses,Dude...

The charcoal starter you are using ,(if it is the same as the 1,000,000 others that are in use!) is no doubt 500 watts @ 120 volts a.c.

Knowing that you already possess the basic electrical/wiring skills to
achieve the end results you desire...Then ,yes...One can procure a
600 Watt (MINIMUM!) incandescent light dimmer,(wall mount type)
mount it in an appropriate weather proof enclosure and terminate the wiring as described in the diections that came with the dimmer.

Of course, the directions will describe how to wire the dimmer for applications in an incandescent lighting circuit and NOT to be used for any other purpose, but it will work ,nonetheless for what you want it to do.

If your wiring enclosure is large enough, you might want to incorporate
a 120 volt "pilot light" (Radio Shack) in parallel with the heater, so as to view the varying ,delivered current to the heater as it is adjusted.

Bear in mind that this is your everyday,"Redneck ", home-brew wattage
controller,and is by no means a tutorial/ instruction sheet on how to
control the heat emitted by an electric charcoal starter.

Now that the disclaimer has been stated, , git 'er done and let us know how 'Ya made out with it on your next load of cheese!(Or for that matter,anything else you might want to smoke)

FYI...You probably do not have to use the fan if you keep the output damper wide open during the smoke session...I typically smoke cheese for 1-1/2 to 2 hours with no other heat except that which is delivered by My smoke generator, which is NEVER more than 70 -80' F.

Also, you may consider using chunks instead of chips,if they are available.
Just my two $.02 worth, Your mileage may vary.
Good luck, Joe and stay in touch!

Best Regards,

Tony

[Cal-B-Que]

I have an offset and place 4 or 5 briquettes in the firebox and place a chunk of oak or manzanita (a little smaller than the size of a fist) on top. I never cold smoke cheese for more than 1/2 hour.

If this does not work in your setup, you can do it in a covered grill (charcoal or gas) by putting the charcoal and wood on one side and cheese on the other side.

However you do it, smoking at night will keep it cooler.

Recipe wise, I use Alton Brown's recipe with either Aged White Cheddar or Extra Sharp Cheddar (the orange stuff). I see you use Tillamook (excellent choice). Try it with cheddar only. Both the choices mentioned above are great but the orange cheddar has a little better eye appeal.

Here is the recipe:

Macaroni and Cheese
Makes 16 - 1/2 cup servings

1 lb. penne rigata pasta
6 tbsp. butter
6 tbsp. flour
2 tbsp. powdered mustard
6 cups milk
1 cup yellow onion, finely diced
2 bay leaves
1 tsp. paprika
1.5 lbs sharp cheddar cheese, shredded
2 large eggs, whisked
2 tsp kosher salt
1 tsp white or black pepper, freshly ground

1 cup Panko or plain bread crumbs
3 Tbsp Butter


In a large pot of boiling salted water, cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about 5 minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf and paprika. Simmer for 10 minutes, stirring constantly. Once thick and smooth, remove from heat and discard the bay leaf.

Mix the shredded cheese with the whisked egg and add to the milk sauce and stir well. Season with salt and pepper. Fold the macaroni into a 9 x 13” baking dish.

Melt 3 tablespoon butter in a skillet over medium heat. Add the bread crumbs and sauté until lightly browned, about 2 minutes. Sprinkle the crumbs over the top of the macaroni and cheese. Bake for 30 minutes, or until the top of the mixture is golden brown and the cheese is bubbling. Let the macaroni sit for 15 minutes before serving.

[joelocalguy]

Tony and Cal-B-Cue, Thanks for the great responses and the rest of you for the ideas and compliments.
Tony, you're right about my background. I guess just because I'm retired and don't have to think about it anymore, doesn't mean I have to shut my brain down. Excellent idea with the dimmer control. I'll do it and then post it up when done. I can't believe that the manufacturer would be that lazy to just go with an charcoal starter with no way to adjust the temp. The idea of a separate smoking box apealed to me because then if I wanted to do cold smoking all I got was smoke and very little heat. I use it cold for cheese and hard salami type stuff. Then I add heat for sausage and ABT's. I will try chunks instead of the sawdust type when I get the temp under control.
Cal, good recipe. I'll be trying a different one each week until I come up with the perfect one (according to my wife). She def likes the smoke part.
_________________
I drink SHINER BOCK while I BBQ, Use apple and oak Wood.

[Tony]

Hi Joe!

Just dug up some OLD pics of a charcoal starter / light dimmer wattage
controller...thought 'Ya might wanna' take a peek...

The simple "dedicated" dimmer controller...



set up with chunks...



An idea of what you can expect at heavy smoke session...



Well, that was many moons ago but it sure worked well... I still use it from time to time.

Talk to 'Ya soon, Joe! p.m. me if 'Ya like,,,We'll chat.

Best Regards,

Tony

[Gerry D]

[romex2121]

If you're talking about disagreements with wives, I handled it by getting divorced. Now I cook whatever I want. But that's just me... [/quote]

i hear that its amazing how much more sanity i have now without my ex
that mac an cheese looks awsome im gonna have to give it a try
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[joelocalguy]

Here's the Alien Recipe
http://www.thesmokering.com/forum/viewtopic.php?t=13998
Thanks Tony for the photos. I will probably make my dimmer control in a plastic box and make sure that that the stem and knob are plastic. I also have GFI protection on that circuit.
My wife is a keeper. We've beeen married for 38 years. She's correct about when you serve large crowds and you don't know everybodys tastes ( mild vs hot) you need to ere on the side of mild. But a hint of spice would be nice.
_________________
I drink SHINER BOCK while I BBQ, Use apple and oak Wood.

[joelocalguy]

I think that hanging a pork butt over mac and cheese would be too much. That Alien recipe is a heart stopper for sure. I just won't eat it that often.
The older I get, the less I should eat of the fat heavy stuff, BUT IT TASTES SO GOOD! Will power Joe, will power.
But hanging a pork butt over beans is perfectly acceptable and even encouraged. Here's my recipe
http://www.thesmokering.com/forum/viewtopic.php?t=83&highlight=smoked+beans
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I drink SHINER BOCK while I BBQ, Use apple and oak Wood.

[BluDawg]