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smoking cheese

pcipci Posts: 249
edited 2:03PM in EggHead Forum
What temp. do you not want to get above smoking cheese?
First try at this using solder iron method.
Just checked been on 2o min. & its 58 dome
Thanks
****

Comments

  • Looking good. I would not go longer than 90 minutes, then place in ziplocks and allow it to 'mellow' for a week in the fridge. Not good when eaten too soon.

    Less than 80* should keep the cheese from melting, depending, I guess, on the softness of the cheese variety. If you are concerned about the temp, you can place a pan of ice btwn the can and the cheese. If you ambient temp is 80 or less, you will bee OK.
  • pcipci Posts: 249
    Thanks Clark 32 here in central Iowa this AM
  • Man, you've got no problem then. EXCEPT having to wait a week to enjoy the cheese. :laugh:
  • WokOnMediumWokOnMedium Posts: 1,376
    Can't remember who it was that warned me, but someone strongly suggested that I not put my smoked cheese directly into my fridge. Apparently the smoke will linger in the fridge for days to come. Personally I don't know if its true or not....never tempted fate. I place it in a cooler off the Egg for 6-8 hrs, then double bag it for the fridge.
  • I put smoked cheese uncovered in the fridge to "firm up" and the fridge took on an almost permanent smokiness within about 30 minutes. WHEW! It's true. I had to buy some activated charcoal filter material for air cleaners and put them in the fridge for a couple of days before I got the smell out. Let the cheese "firm up" outside and then double bag it.
    The Naked Whiz
  • You should be good up to around 90ish. Cheese doesn't melt if you take it outside on a 90 degree day....
    The Naked Whiz
  • WokOnMediumWokOnMedium Posts: 1,376
    I knew I listened for a reason.....it was cuz someone wise told me. Never question someone with experience!
  • Someone with experience = someone who screwed up, LOL!
    The Naked Whiz
  • deepsouthdeepsouth Posts: 1,796
    so, are you guys smoking this with a piece of lump or two? i'm interested in trying to smoke some cheese. is there a thread people are using for reference?

    thanks in advance.
  • Here's one way: http://www.nakedwhiz.com/smokedcheese/smokedcheese.htm

    Here's another: http://www.nakedwhiz.com/coldsmokingcone/coldsmokingcone.htm

    You can also use a soldering iron (25W or so) stuck into a can of wood chips.

    Good luck!
    The Naked Whiz
  • Jason,

    This is thread I have referred to when smoking cheese. I have smoked about 3-4 separate batches using the can/soldering iron technique and it works like a charm. Plan to use it soon to cold smoke some cured salmon (gravlox).

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=638648&catid=1
  • deepsouthdeepsouth Posts: 1,796
    thanks guys!
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