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smoking cheese

edited 4:08AM in EggHead Forum
Does anyone have any suggestions on how to smoke cheese on the egg? I've tried playing with the idea, but only ended up with a few blisters on my finger tips for my efforts. Other places on the web say that you need to keep the temperature below 90F so you don't melt the cheese. How can you keep the temp. that low and still keep the wood smoking?

Comments

  • ChuckChuck Posts: 812
    coldsmoke.jpg
    <p />john carmody, I have done cheese with mixed results using the setup in the photo. The first time it tasted like a fireplace. Since then I have raised the temp in the mini egg and let the smoke go through the large faster. This has made a much better tasting cheese than when I let the smoke stay in the large longer. I put the cheese on a wire rack over a drip pan filled with ice over and inverted plate setter. I believe you could do the same thing using the egg for smoke and putting the cheese in anything you could use for a smoke box. Good luck.[p]Chuck <><

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