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Cold Smoked Cheeses
Dyal_SC
Posts: 6,023
Smoking some Sharp Cheddar and Marble Jack with applewood in order for it to be ready for Christmas.
Comments
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Okay. I need instructions. I have the same set up and want to cold smoke cheese. Is it as simple as you make it look? Is there ice in your large?Fish, Hunt, Cook....anything else?
1LBGE, 1MMBGE, somewhere near Athens GA -
I did the same two Sunday's ago, the wait after is the hard part. Hope it's good cause it was my first attempt.
Kevin , I didn't have any ice. If I recall it was high 40s that day and large stayed around ambient. Just picked up a metallic flexible dryer duct. Small fire and tiny splits of apple in the Max. Get good smoke and put it on. -
@ksmyrl .... Super simple. You'll need a dryer hose, a large zip tie, duct tape (2 sided tape is helpful as well), shop rags for insulation, and a couple of disposable grill sheets. Zip tie the hose snugly on the mini's vent, then use finesse to duct tape the hose to the large's damper. Use the shop rags to insulate the area around the damper so that way not too much smoke escapes. No ice in the large needed. You're only getting the smoke... No heat.
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Awesome. Thanks yolks. I want to do the same way salmon.Fish, Hunt, Cook....anything else?
1LBGE, 1MMBGE, somewhere near Athens GA -
You don't need to do all this you can just light a couple pieces of lump in your large and put a chunk of Apple wood on it then put a 13*9 pan of ice on your platesetter right under the cheese and as long as it's cool outside you will be fine.
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Craig, didn't think about the rags, that's helpful. I'm not sure how smokey mine will be, a lot left in the Max after the cook. How long are you letting that go? I went 2.5 hr or so.
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Thanks @Dyal_SC how long is the wait after?Fish, Hunt, Cook....anything else?
1LBGE, 1MMBGE, somewhere near Athens GA -
@Lit, this method is just as easy as yours IMHO. More than one way to skin a cat. @theyolksonyou , I'm giving it 3 hours this go 'round. Last time I had good results, but preferred a little more smoke. @ksmyrl , I'm giving it 3 weeks. Should be ready for gifts s just in time for Christmas.
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Nice brother @Dyal_SC! Cheese will be awesome!Sandy Springs & Dawsonville Ga
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I really need to get one of those carriers for my mini.
one question. Do you just put a few pieces of lump in the mini, and a bunch of apple chucks? Curious about the ratio and fire temp on your mini -
I just went and smelled the beer fridge, smells like an ashtray, so I should be good.
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@slovelad , with the method I used, you're smoking it for a few hours, so I used the normal amount of charcoal and wood you'd use for a typical low and slow smoke. I have added a couple chips here and there to the mini as it has smoked. Object is a "lighter" smoke over an extended period of time.
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theyolksonyou said:I just went and smelled the beer fridge, smells like an ashtray, so I should be good.
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Just got done vacuum sealing mine @theyolksonyou . My garage beer fridge now smells like an ash tray too. LOL
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Nice!!!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Last year I bought the A-Maze-N Smoker and a bag of apple pellets to cold smoke cheese and bacon. I smoked my 3rd batch (24 lbs) of cheese 2 weeks ago. It couldn't be easier. It was 60 degrees outside and my large egg never got above 73degrees. Setup is fast and easy.
http://www.amazon.com/-MAZE-N-Amazen-Pellet-Hickory-Pellets/dp/B00LLIQRZW/ref=sr_1_1?ie=UTF8&qid=1449113912&sr=8-1&keywords=amazen+pellet+smoker
http://eggheadforum.com/discussion/1180348/a-maze-n-smoker#latest
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Hawg Fan said:Last year I bought the A-Maze-N Smoker and a bag of apple pellets to cold smoke cheese and bacon. I smoked my 3rd batch (24 lbs) of cheese 2 weeks ago. It couldn't be easier. It was 60 degrees outside and my large egg never got above 73degrees. Setup is fast and easy.
http://www.amazon.com/-MAZE-N-Amazen-Pellet-Hickory-Pellets/dp/B00LLIQRZW/ref=sr_1_1?ie=UTF8&qid=1449113912&sr=8-1&keywords=amazen+pellet+smoker
http://eggheadforum.com/discussion/1180348/a-maze-n-smoker#latest
Phoenix -
ksmyrl said:Okay. I need instructions. I have the same set up and want to cold smoke cheese. Is it as simple as you make it look? Is there ice in your large?Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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You get better smoke quality from the duct setup than you do from the a-maze setup in your egg. The reason is the more bitter creosotes and condensates settle on the flue stack (AKA duct, etc) and you have much less of that if the heat source is not in with the food. I've done it both ways, just speaking from experience. That said, you'll have smoked food both ways. A water bath or something cold between the a-maze thingy and your food helps tremendously. PS - F Chick-fil-a
______________________________________________I love lamp.. -
PS - F Chick-fil-a
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nolaegghead said:PS - F Chick-fil-a
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I'm going to play ball , 2nd try at this. I can't get the dryer duct on the lower vent this worked fine last time.
Seattle, WA -
looks like some perverted alien abduction/mind swap. Try buying some joval duct transition adapters.
______________________________________________I love lamp.. -
buy a cheaper mylar foil dryer vent in the 3inch size. it slips easily into the center of your small egg (top vent), and tucks into the lower vent of the smoke-chamber large egg (slide the door shut)
was maybe 8 bucks at the time (was a while ago), 2010
i do this in the fall when it's cooler out. and in the spring (for the easter ham).
but the longer the vent is stretched out, the cooler the smoke is when it hits the smoke chamber. it's been sub-100 often.
one thing nola mentions about bitterness and soot. when you are done with this, at least with mine, there will be a lot of water in the hose laying on the ground. i noticed it had some pretty golden brown beauty going on, and though "sh!t, i just made liquid smoke!". tasted it...
it sucked. bad. very bitter.
but the smoke in the egg and on the meat ultimately was really pretty nice.
anyway... what i like about this rig is that you can go 10 hours if you want this was for a cold smoked ham). just open the small egg, add wood chunks or chips, stir things, whatever it takes to keep a good amount of smoke flowing.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Mines going well smoke still traveling nice despite the setup its coming out the bottom vent nicely if i open it. The needle on the large has not moved at all while the.mini is 350 degrees. Letting it go 2 hours total.Seattle, WA
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Maybe smoked salmon ???
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Hot smoked doesn't need this set up. But cold smoked lox. Sure[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]
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Let sit out for 2 hours, taste test was great. My method worked just fine.
Thanks for the heads up and post.
Seattle, WA -
@SkinnyV glad it turned out. Mine has way more color than yours, and I'm now a little concerned I may have over smoked it. Have not tried any yet- had read it's best to let it mellow a few weeks.
Phoenix -
All packed up for Christmas
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