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Hard cook for this time of year........

tjvtjv Posts: 3,566
edited 9:02PM in EggHead Forum
I have a hankering for smoked sharp cheddar but at a 100 degrees plus out side, don't think it's happening......dang it!


smokedcheese007.jpg
www.ceramicgrillstore.com ACGP, Inc.

Comments

  • fishlessmanfishlessman Posts: 20,715
    maybe theres a way to force feed the smoke thru a water bong :laugh: bet i could have figured this out back when i was in college :laugh:
  • Little StevenLittle Steven Posts: 28,734
    Tom,

    Send it up to me and I'll do it for you. Low 70's here.

    Steve

    Steve 

    Caledon, ON

     

  • Steve,
    That's just not right teasing us with your 70 degree weather. It's been just below or above 100 for the last 2 months in north Texas. My pool water is 92. We won't see 70 til November.
  • Little StevenLittle Steven Posts: 28,734
    Mike,

    I'll post some pics of snow in November. :laugh:

    Steve

    Steve 

    Caledon, ON

     

  • hornhonkhornhonk Posts: 3,841
    And I'll post pictures of happy shirt-sleeved Eggheads in November :)
  • I feel for you! I'm down to my last back of smoked swiss and it's driving me nut. I want to eat it so bad but I know that it's all over once I do.

    Bruce
  • tjvtjv Posts: 3,566
    there is a cheech and chong skit here..........lol
    www.ceramicgrillstore.com ACGP, Inc.
  • tjvtjv Posts: 3,566
    I'd be afraid a band of large "asrp" canadian mosquitos would fly off with 'em........then where would I be.......lol
    www.ceramicgrillstore.com ACGP, Inc.
  • tjvtjv Posts: 3,566
    gotta love the private "stash".....
    www.ceramicgrillstore.com ACGP, Inc.
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Probably past the point of needing this. Nevertheless, Use a offset type setup. Smaller egg or even a box with a dryer vent tube from the smoke/heat source into the lower vent of the egg you are using to smoke the cheese. If the temperature is still too warm then make an ice bed (several pans filled with ice) under the cheese to keep it cooler.

    GG
  • Wise OneWise One Posts: 2,645
    Tom - since I know you're handy, try this:

    Create a 4" hose connection that will fit into the bottom vent of a large (or small or medium or extra large) at one end and fits snugly on the top vent of a small (or mini) at the other end.
    Buy a flexible 4" dryer vent hose and connect it from the top vent of the small to the bottom vent of the large leading it into and out of a large cooler.
    Cover the hose in the cooler with large amounts of ice.
    Create a smoke fire in the small (or mini) BGE.
    Put the cheese in the large and let the cooled smoke run over it for hours.
  • field handfield hand Posts: 420
    Can't seem to get the picture to download from flickr. This method works for me during hot weather. I use a cheap foam cooler with ice in the bottom, cheese sits on a rack in the cooler above the ice. I've cut a 3" hole in one end of the cooler and connected dryer vent material between the BGE and the cooler. Smoke generator is in the BGE. In 90*+ outside temps, the cheese stays around 75* in the cooler. Seems to work ok for me, used it twice this summer. I posted this pic earlier this year on the forum, don't know if it's still available.
    set-72157624174200087

    Barry
    Marthasville, MO
  • field handfield hand Posts: 420
    Use the "search forum" and look for "cheese smoking". Select "hot weather cheese smoking", there's a pic there of the set up I use.

    Barry
    Marthasville, MO
  • RVHRVH Posts: 523
    I know what you mean, Tom. We've had about eight days of triple digit temps around here. Today it's only 98-99°F.
    A buddy of mine keeps reminding me that he has a fridge full of cheese, ready for me to smoke. Like you, it ain't happening for awhile. Maybe in October :side:
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Neat idea and seems like it would work pretty darn good.

    GG
  • Just did a big batch of cheese…Granted it’s not three digets hot here, but damn hot, no matter! Hey…It’s summer!
    I set up the Egg with the plate setter, the grid, a pizza stone, my drip pan filled with ice on top of that and the raised rig atop everything.
    The raised grid (cheese level) never got above 72 F. and the cheese turned out great. Not getting to that soft oily state of things!
    This set up is the way to go, as I had some trouble earlier on (early this spring with the out side temp. only in the very high 70’s) with out all the heat sinks and ice!
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