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Ping...Old Dave

SandbaggerSandbagger Posts: 977
edited 2:36AM in EggHead Forum
Ok I got up at 3 am this morning and did the covert buy on a bag of Kingsford. I haven't bought a bag since buying the eggs. [p]A couple quick questions for you on smoking cheese![p]The block size is 2" X 2" max with the length no real factor?[p]The smokin' wood, do you have a recommendation? I have several to choose from: pecan, hickory, maple, apple, cherry, alder and guava. I'm smoking cheddar, but wonder if some types of wood go better with specific cheeses. [p]Thanks Tom


  • Tom,[p]I sure hate to recommend the brickettes but it just seems easier to me to use them for this task. [p]Your 2X2 block size is perfect and I wouldn't go much larger than that or what will fit a cracker for best results. Any length is ok. [p]I have been using both hickory and apple and really can't tell much difference but apple is usually the recommended wood for smoking cheese. Pecan might be a good wood to try.[p]Dave
  • Old Dave, thanks, I going to give pecan a shot on some sharp cheddar today. T

  • thirdeyethirdeye Posts: 7,428
    Tom,[p]The point is debated often on regular cooks, but to play it safe I always de-bark wood used for cheese.[p]~thirdeye~

    Happy Trails

    Barbecue is not rocket surgery
  • thirdeye, [p]Mornin', I debark all my wood. It's a good reason to play with the hand axe. [p]For the set up I put a pan with ice cubes on the spider. I am using my adjustable rig with the grid on top and a pizza stone 3" below the cheese. I put the stone in the freezer to cool it down too. [p]I'm checking the temps with my datalogger. So far after 40 minutes, the ambient is mid 60s with the egg (grid level) hanging 75-80 degrees.

  • ronbeauxronbeaux Posts: 988
    Hey, if I can do it I know you will have no problems. I used hickory and I can't quit eating it. So much for giving it away as presents.

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