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Have any of you ever tried the cold plate to smoke cheese?"Just tried smoking a Brie wedge using the cold plate; set a small wedge on the seafood rack, and inserted cold plate with a water bath on top. Smoked for about 2 hr. at 175 setting using 1 Peterson's alder puck. Well, the good news
is that things came out delicious! The bad news is that most of the insides of the cheese melted out
, leaving the white rind and a bit of interior cheese, and lots of melty cheese stuck to the rack. But, this all bears repeating! Next time, lower temp (175 was more than plenty to get the smoke going) and maybe use ice instead of just water.
Also threw in a handful of the tiny "bay" scallops at the same time with the cheese - they came out
WONDERFUL. Not cooked through but with a lovely smokey taste. Oh, yum.....
Questions for anyone who's used the cold plate: which side of the plate should be installed UP? Should the plate be as close as possible to the food or as far away as possible? Should the plate be installed above or below the temp. sensor?