Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

smoking cheese

edited 12:24PM 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
    <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 <><

    ·
Sign In or Register to comment.