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A cheesy morning

etherdome
etherdome Posts: 471
in Off Topic
Here in South Carolina it's probably one of the last weekends with weather conducive to smoking cheese so I took full advantage this  morning. Had some cheese from Costco sitting in the fridge waiting on one last cold snap. First I took  it out of fridge, unwrapped, cut to size and let it sit out for a few hours to get room temp so less "sweating" later.  Then I cleaned out my egg, lit my Amazn smoker with "sweet wood blend" pellets and put it in very bottom of egg.  I know some people put their cheese right on the grate but I always put my cheese on the grate with foil on it and just slice holes in the foil. then I put platesetter and cheese in and smoked it for 3 hours or so. Took it out and let it breathe for a bit, light coat of olive oil on cheese, wrapped in cellophane , and put in fridge. Should be good to go in about two weeks. This is the process that works for me. I'll still be eating it 6-8 months from now. Keeps really well.   
Upstate SC
Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
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Comments

  • YEMTrey
    YEMTrey Posts: 6,832
    Nice.  I enlarged the picture of your patio to check and see if you were growing hop vines on it, lol.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • etherdome
    etherdome Posts: 471
    Ha ha!!!
    Upstate SC
    Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
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  • smbishop
    smbishop Posts: 3,054
    Very nice!  I did two batches last November.  I am thinking I can squeeze 1 more in, here in TX....

    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • yljkt
    yljkt Posts: 799
    What are the little yellow things in the very bottom of the egg? 
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  • SciAggie
    SciAggie Posts: 6,481
    Very nice. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • etherdome
    etherdome Posts: 471
    yljkt said:
    What are the little yellow things in the very bottom of the egg? 
    Those are some wood pellets that fell out of the smoker tube
    Upstate SC
    Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
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  • bluebird66
    bluebird66 Posts: 2,785
    That looks yummy!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • The_Stache
    The_Stache Posts: 1,153
    3 Hrs is a good time!  I went 4 on my last batch and the cheese was a bit too smokey for me!  Good Job!
    Kirkland, TN
    2 LBGE, 1 MM


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  • northGAcock
    northGAcock Posts: 15,171
    etherdome said:
    Ha ha!!!
    I am going with Yellow Jasmine on the flower? Where are you located?
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • etherdome
    etherdome Posts: 471
    northGAcock said:
    etherdome said:
    Ha ha!!!
    I am going with Yellow Jasmine on the flower? Where are you located?
    Correct. It is jasmine. Bloomed slightly early this year. But only by a few weeks . Usually mid march to early April here in Spartanburg , SC. 
    Upstate SC
    Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
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