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Smoked Cheese Results

Rolling EggRolling Egg Posts: 1,995
edited 11:16AM in EggHead Forum
Last night around midnight I went for my first smoked cheese try.I've seen this done with 6 charcoal briquetes and also seen it done by using a soldering iron. I went with the soldering iron.
The first thing I did was get a bean can out and wash it out with running water. Then I got out my cheapo soldering iron and measured the shaft that the tip comes out of. This gave me the right size hole to drill in the bottom of my bean can. Drilled the hole and inserted the soldering shaft. Filled the can with apple chips.
Next I got the cheese prepped in the kitchen. I had bought 5 big blocks of sharp cheddar and decided to cut them in half leaving me with 10 good cracker size blocks. I did not leave them on the counter to dry out for a couple hours like what I have read now, after the fact. I'm not sure how many of you do this or not. I just went from refrig straight to the egg. I actually placed my can of chips with the iron in the very bottom of my egg. I left the fire-grate out. I did this so I would have a way of reaching in and wiggling the iron from the bottom vent if I needed to.
I went on with the spider and pizza stone with a large pan of ice setting on the stone. Nice pan I might add. I found it in back of the counter and its never been used. I think my wife bought it to use on large cakes. She will be so proud of me! :woohoo: Next I placed the adjustable rig on with my grate setting in the middle position. On with the cheese. Closed the lid and let her rip.
I went about 2 hours on these because I thought it wasn't smoking at all in the first 30 minutes. They turned out with a little bit of a smokey bite if you eat just cheese. If you add cracker its quite ok. My wife loves it and says its not too smokey. I think the next time I go at it I will let my cheese set out for a couple hours to form a slight crust and then go about an hour and half from the time I plug the soldering iron up. I also didn't have any problems keeping my temp low. It was about 75 outside and I held my egg between 68 and 70 the whole time. Here's the pics. Everyone have a great day!
Whole blocks
This is not blue smoke. Just a blue light shining across.


  • reelgemreelgem Posts: 4,256
    I've never let the cheese sit out on the counter prior to smoking. 2 hrs. seems like a long time to smoke cheese. I do mine for about an hour total. Most people let it sit on the counter for a while after smoking and then put in the refrigerator for a day or two to let it harden. Hope this helps. Apple is a great choice for a smoking wood with cheese.
  • rsmdalersmdale Posts: 2,472
    That cheese looks great,I am going to have to do some for the cook at the Socal eggfest.


  • MaineggMainegg Posts: 7,787
    Nice looking cheese! BUT at midnight 75??? LOL i would love 75 at noon!
  • tjvtjv Posts: 3,404
    them some cool pics, great job.

    I made some quick smoked cheese nachos last night, adds a nice varied taste. chips in oven (top broiler), grated smoke cheese on top, heat....all of 5 minutes. t ACGP, Inc.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    I've never read to leave the cheese out for 2 hours before smoking. Must have missed it. Anyway I try to go 90 degrees for 90 minutes.


  • tjvtjv Posts: 3,404
    I got the senior club championship this weekend. talk about wanting to miss a tourney......I'm fat, balding, gray and now old.....dang it. t ACGP, Inc.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Come on Tom, be a sport. I'm in a league on Mondays and would like to miss the rest of the year I'm playing so bad.

  • Rolling EggRolling Egg Posts: 1,995
    Hey Mike. Here's where I was reading it. If you guys are not letting it set out then I wont either. I'm definately looking for some direction. It was pretty good cheese. The wife is loving it. I guess next time I will just go 90 minutes. Thanks[url]
  • Gator Bait Gator Bait Posts: 5,244
    LOL, I'd love 75º by December! :laugh:
    I'm going to need a sweater buy then.


  • It has been my experience that by letting it sit in the fridge for a few days after smoking that the smoke flavor goes into the cheese and the flavor improves a great deal. Just my two cents worth. Bucky Buckshot
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