Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

now this is smoking!!!!

fletcherfamfletcherfam Posts: 932
edited December 2012 in EggHead Forum
Received my pellet smoker Friday for some cold smoking. Decided to smoke the following : 8 lbs of Tillamook cheddar cheese cut into 1\2 pound chunks, decided to throw on some cheese sticks and some butter. The butter I pulled after 1 hour, still solid as a rock, not melted at all. The. These I pulled at 2 hours. Now for the hard part and resting it for 2 weeks. Next I am going to try smoking some almonds amend some cream cheese. Do t have a temperature in the egg but figures since the butter didn't melt it was probably around 50 degrees in there if that.

The cold smoker was called the amaze-n cold smoke generator to use.

Buckboard bacon is in for the cure and will cold smoke that in a week form Monday

Clarify this was done in the egg.


  • henapplehenapple Posts: 15,986
    Good work...let us know how it turns out.
    Green egg, dead animal and alcohol. The "Boro".. TN 
Sign In or Register to comment.
Click here for Forum Use Guidelines.