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Smoking Cheese - I love it on the BGE
ProductPoet
Posts: 63
So far I have managed to cold smoke cheese now three times. I take out all of the lump charcoal and have created this great contraption for pushing the smoke through the BGE. Throw in two quick start briquets in to the bean can, thrown in some maple chips, attach a dryer vent from the can up to the bottom venta and voila. Smoked cheese. Take the cheese out of the BGE and throw in the fridge for an hour. Then once firm, shrink wrap and date your cheese. Must be in the fridge for a minimum of three weeks for aging purposes. I mainly use gouda and cheddar. Any other cheeses I should try to smoke?
Comments
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Very cool! What is your dome temp doing this way? Is the cheese sitting on the grate in the egg?Toronto, Canada LBGE
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I put the AMNPS under the fire grate. Stack the cheese on some cookie cooling racks that are on the fire grate. If the air temperature is low the dome temperature will climb no higher than 70*.
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YYZegger said:Very cool! What is your dome temp doing this way? Is the cheese sitting on the grate in the egg?
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dougcrann said:I put the AMNPS under the fire grate. Stack the cheese on some cookie cooling racks that are on the fire grate. If the air temperature is low the dome temperature will climb no higher than 70*.
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http://www.amazenproducts.com/mobile/Product.aspx?ProductCode=AMNPS5X8
is what I use for a smoke generator. I also used this for cold smoking bacon on the Egg. If I ever get a chance I am going to make an adapter to hook a 4" dryer -
This sounds like and awesome idea. I am going to have to wait until October to try it since is 111* in Phoenix.
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Awesome Idea!
Provolone and Mozzarella would be good smoking cheeses.
What is AMNPS?
Clinton, Iowa -
@ProductPoet You can't see me, but picture me applauding. Love it.
Phoenix -
My last smoke was cheddar and monteray jack. When served the latter usually goes first, but they both came out fine and neither lasts long.
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steventconners20 said:This sounds like and awesome idea. I am going to have to wait until October to try it since is 111* in Phoenix.
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Langner91 said:
Awesome Idea!
Provolone and Mozzarella would be good smoking cheeses.
What is AMNPS?
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EggcitedinNJ said:My last smoke was cheddar and monteray jack. When served the latter usually goes first, but they both came out fine and neither lasts long.
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ProductPoet said:EggcitedinNJ said:My last smoke was cheddar and monteray jack. When served the latter usually goes first, but they both came out fine and neither lasts long.
I should also add that when I smoked the monteray jack that had jalapenos in it they were bitter and not as well received as the version without the peppers. I have no idea why, but it was confirmed by numerous people. Just a heads up, YMMV. -
EggcitedinNJ said:ProductPoet said:EggcitedinNJ said:My last smoke was cheddar and monteray jack. When served the latter usually goes first, but they both came out fine and neither lasts long.
I should also add that when I smoked the monteray jack that had jalapenos in it they were bitter and not as well received as the version without the peppers. I have no idea why, but it was confirmed by numerous people. Just a heads up, YMMV.
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Oh try some Swiss cheese also. Smoked Swiss yummmm.1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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badinfluence said:Oh try some Swiss cheese also. Smoked Swiss yummmm.
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