Smoked cheese – my first attempt at cold smoking

Posted by louisa on Sunday 25 July 2010 in cooking, eating, smoking | 3 comments

I’ve been intrigued by the idea of curing & smoking food for a while but I only started to seriously consider doing it when Martin from Old Sleningford Farm mentioned a) how cheap cheddar can be transformed by a little time in a smoker and b) how easy it is to build a garden smokehouse.

About a month ago, I decided it would be a perfect project for this year’s birthday new fun craft/experience/skill and started reading into it in more detail. It’s a lot easier to build a hot smoker and there were a number of smokers-cum-bbqs on eBay – but that wouldn’t let me do cheese, and I like smoked cheese a lot. I thought I’d have to build a smoker with an external firebox, feeding the cooling smoke into the chamber via piping – and the thought of that overwhelmed me a little. Then by complete chance, I stumbled upon the ProQ Cold Smoke Generator.

The ProQ Cold Smoke Generator was only developed last year but it’s a wonderful combination of simplicity & genius. Obviously I’m new to smoking so I can’t compare it to other methods – but every other method I’ve read about was way more complicated that this. It’s a carefully (but not overly) engineered spiral of metal mesh. It doesn’t use gas or electricity – just a few seconds of a tealight to get started, then the sawdust smoulders away of its own accord for up to 10hrs, without any further intervention, stoking or encouragement. I think what finally won me over though was the instructions on the ProQ/Mac’s BBQ site showing how, with the CSG, you could make a smokehouse from a cardboard box, two bits of dowel, an old baking tray and some cooling racks. Recycling and frugal!