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Apple Smoked Sharp Cheddar

Smoked 16 blocks of sharp cheddar last night to give out as Christmas gifts. They should be ready to eat on New Year's Day.

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Used the dryer vent method and directed the smoke from the mini to the large. Worked nicely!

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Comments

  • SGH
    SGH Posts: 28,883
    Dyal_SC said:
    Smoked 16 blocks of sharp cheddar last night to give out as Christmas gifts.
    Please add me to the list of folks that you are giving it to as gifts :>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • Canugghead
    Canugghead Posts: 12,140
    Nice!  Love the don't eat before warning, I had to do that last year too!
    canuckland
  • minniemoh
    minniemoh Posts: 2,145
    That looks great!

    @Dyal_SC - how are you connecting the dryer vent tube to the lower draft on the LBGE? Duct tape? How long did you smoke it? Any particular temp on the fire in the mini?
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
  • Dyal_SC
    Dyal_SC Posts: 6,261
    edited December 2014
    Thx y'all! @minniemoh‌ , I attached it with a tiny bit of duct tape and shop rags around that. The hose was warm around the base at the mini's exhaust, but cool at the damper of the large. The duct tape left no residue. I attached the hose to the mini with a cable strap. Worked well! Smoked the cheese for about two hours with occasionally tossing in some chips in the mini. The mini stayed around 350 deg f dome temp the entire time. No heat seemed to reach the large. I kept the mini and large indirect with stones in place for the purpose of keeping the temp as low as possible in the large's dome. No heat at all seemed to reach the cheese.
  • Wolfpack
    Wolfpack Posts: 3,552
    Anyone done this vs amaz-n smoker? Notice any major taste differences?
    Greensboro, NC