Smoking Cheese on my Hasty-Bake Gourmet

[Old Dave]

I smoked a little over 28 pounds of cheese on my Hasty-Bake Gourmet and it came out great.



This is the cheese I started with for this smoke.



Prepping the cheese for smoking.



This 28.37 pounds is about all I can fit in the cooker.



I have a pan of ice under my cheese to help hold the temperature that I want to run in the cooker for this treat. Never over 80 degrees in the cooker for the best results.



My fire was 5 all hardwood briquets with a piece of hickory over it for my smoke.



My Gourmet just doing it's thing on this cool morning.



Just out of my Hasty-Bake Gourmet and ready to be run thru the vacuum pack machine.

I smoked this batch of cheese for 115 minutes.



Vacuum packing the cheese.



My 28 pounds of smoked cheese vacuumed packed and ready for the fridge.

[GusRobin]

looks great, I need to do some more while we still have cool weather.

[Roget]

Yep, It's that time again for me too.
I have had the cheese in the fridge for about two weeks, but haven't found the time to get it in the smoker.
Looks great Dave.

[HighOnSmoke]

That is going to be some good cheese Dave!

[rwalters]

Nicely done! 

[Pappymn]

Dang. That's a lot of cheese