Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
smoking cheese
Options
pci
Posts: 249
What temp. do you not want to get above smoking cheese?
First try at this using solder iron method.
Just checked been on 2o min. & its 58 dome
Thanks
****
First try at this using solder iron method.
Just checked been on 2o min. & its 58 dome
Thanks
****
Comments
-
Looking good. I would not go longer than 90 minutes, then place in ziplocks and allow it to 'mellow' for a week in the fridge. Not good when eaten too soon.
Less than 80* should keep the cheese from melting, depending, I guess, on the softness of the cheese variety. If you are concerned about the temp, you can place a pan of ice btwn the can and the cheese. If you ambient temp is 80 or less, you will bee OK. -
Thanks Clark 32 here in central Iowa this AM
-
Man, you've got no problem then. EXCEPT having to wait a week to enjoy the cheese. :laugh:
-
Can't remember who it was that warned me, but someone strongly suggested that I not put my smoked cheese directly into my fridge. Apparently the smoke will linger in the fridge for days to come. Personally I don't know if its true or not....never tempted fate. I place it in a cooler off the Egg for 6-8 hrs, then double bag it for the fridge.
-
I put smoked cheese uncovered in the fridge to "firm up" and the fridge took on an almost permanent smokiness within about 30 minutes. WHEW! It's true. I had to buy some activated charcoal filter material for air cleaners and put them in the fridge for a couple of days before I got the smell out. Let the cheese "firm up" outside and then double bag it.The Naked Whiz
-
You should be good up to around 90ish. Cheese doesn't melt if you take it outside on a 90 degree day....The Naked Whiz
-
I knew I listened for a reason.....it was cuz someone wise told me. Never question someone with experience!
-
Someone with experience = someone who screwed up, LOL!The Naked Whiz
-
so, are you guys smoking this with a piece of lump or two? i'm interested in trying to smoke some cheese. is there a thread people are using for reference?
thanks in advance. -
Here's one way: http://www.nakedwhiz.com/smokedcheese/smokedcheese.htm
Here's another: http://www.nakedwhiz.com/coldsmokingcone/coldsmokingcone.htm
You can also use a soldering iron (25W or so) stuck into a can of wood chips.
Good luck!The Naked Whiz -
Jason,
This is thread I have referred to when smoking cheese. I have smoked about 3-4 separate batches using the can/soldering iron technique and it works like a charm. Plan to use it soon to cold smoke some cured salmon (gravlox).
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=638648&catid=1 -
thanks guys!
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum