Harry Demidavicius wrote:

> More importantly - about the smoking of the cheese . . .
>
>> I did take the opportunity to smoke about 5# of cheese
>> on the K5 last Saturday night. The dome temperature was
>> so low that it didn't register on the scale, but I could
>> see the slight whisp of smoke coming out the dome. I'll
>> definately be doing this again. It's fantastic.
>
> How did you get the temp that low?

That night was one of the (real, actual, not my imagination) freezing
ones.
3 Kamado extruded lumps burning (completely glowing) that I started in the
#1 and fished out.

>
> What kind of cheese?

Store brand extra sharp chedder and some El Viajero Queso Blanco (a white
cheese) from Sam's, both cit into blocks about 1 1/2" x 1 1/2" x 4". Both
packages were about 1 1/2" by 4" by about 12" long. I just made squares 1
1/2" squares by the 4 inches long.

>
> Did you flavour out with what type of wood?

Hickory chunks on the glowing lump.

I put the cheese in the freezer while I was building the fire and setting
up. I didn't pre-heat the K5, just set up the main grill and the upper
grill and a foil wrapped pizza stone on the lower grill, with the 3 lumps
and the hickory chunks in the LS+. The draft door was open 'almost' a
credit card's thickness (about half of my low-and-slow setting) and the
damper open. I don't really remember how much, but probably about 4 or 5
turns.
Cheese was put on with lots of smoke coming out of the damper, I didn't
want it to burn long enough to get "clean burning" because I didn't want
the K5 to warm up and melt the cheese.

Cheese on for 15 minutes, then back into the freezer, then back on the
Kamado for another 15 minutes. (I was alternating the trays since I could
only do one tray per grill level)

It wasn't perfect, but I'll surely try again if (when) we have predictions
for sub-32°F temps.

BOB