Given the recent cold temperatures and relatively low cheese prices around Christmas, I decided to try my hand at cold smoking a bit of cheddar on the WSM. The goal: two hours of smoke at 90°F or less.
For the fire, I used four lit hardwood briquettes, sitting on a bed of apple wood chips that had been soaked in water for 20 minutes. I cut 900g of old and extra old cheddar into 1″ to 2″ chunks, arranged on a disposable BBQ grate. The WSM worked well, with the temperature hitting 95°F just before the two-hour mark. The cheese smelled great. After it cooled completely, I packed it to mellow out for a week before tasting.