A very delicious treat, smoked cheese is great for parties and snacks. The secret to smoking cheese is low heat. This must be done with close attention or the cheese will melt. The cheese absorbs the smoke flavor very quickly.
2 slabs ( about 8 ounces or larger) cheese such as Swiss, Cheddar, Edam, Colby or Monterrey Jack
Caraway seeds (optional)
Chili powder (optional)
Prepare a double thickness of heavy-duty foil large enough to hold cheese. Poke holes in foil. If desired, sprinkle cheese with paprika, caraway seeds or chili powder. Place cheese on foil and place on smoker grid. Procedures for smoking vary with smokers, so read instructions carefully.
Charcoal: Use about 6 charcoal briquettes, 7 quarts COOL water, 4 slivers of wood and smoke about 45 minutes to 1 hour.
Electric: Preheat with 2 quarts COOL water and 1 wood stick. When wood starts smoking, add 2 quarts COOL water, place cheese on bottom grid of smoker and smoke 20 – 30 minutes.
Note: Check at intervals to make sure the cheese is not melting.