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Avocado smoked cheese

edited November -1 in EggHead Forum
I just smoked my first..... cheese.

I got some avocado wood from a friend with an avocado orchard (and about 1000 avocado's) so I thought I would try smoking it.

This kind of reminded me the first time I did a pork shoulder. For some reason, intimidating at first, you do it once and you realize it's super easy.

Temperature never registered on the thermometer so I figure I did that right. One of the benefits of the high mass of the egg. If it did start to get up there I was ready to throw some ice in a drip tray onto my stone.

Anyway, pretty successful. :)

Here it is:

Put holes in peanut can:
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Get some previously burnt lump up and cooking.
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Add wood. It would have been better if there was twice as much wood cut into smaller pieces. Still worked well though. Hey! It's my first day! :) I left the old lump in there because I'm cooking later anyway.
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That is avocado smoke. Don't eggheads have 50 ways to say smoke (I know one: smoke)
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Finished product. I was surprised it didn't change color. It tasted smokey (and good). It really needs a day to figure itself out.
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Avocado is a decent wood to smoke with. Thanks for looking.

Comments

  • popagar0popagar0 Posts: 136
    what kind of cheese did you use? how long did you smoke it?
  • It is super easy, isn't it!
    What type of cheese did you smoke?
    Let it rest a few days, if you can :evil:
    Some say a week or two, but that's real hard to do :blush:
    What was your ambient temp?
    Nice job from the looks of it B)
  • It was old irish cheddar.

    I threw it in for an hour - it should have been more I think. I also think it would be useful to have the cheese at room temperature when you put in on. I had it in the freezer for 30 mins before hand. I think the inevitable condensation got in the way of a decent smoke.

    I was mostly just screwing around today. I should have stirred chips or the pieces of wood throughout. Oh well. I know what to do next time (isn't that the way it always is). :)

    The temperature never registered on the egg. I must have kept it below ~150F.
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