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Cold Smoked Cheese

Finally figured out how to keep the little pellets going and have had some cheese on for an hour now.  How long should I let it go? I have read 2-4 hours. 
Already planning to seal and keep in the fridge until NYE.
Las Vegas, NV
LG BGE, off-set smoker & various Weber's 

Comments

  • calikingcaliking Posts: 11,846
    2-4hrs works for me. 

    Some folks dry the pellets out in the oven for a bit before lighting them. I found that letting them burn for a little bit longer initially, before blowing the flame out, will keep the pellets going. 

    @The Cen-Tex Smoker had a nice primer some time ago. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 11,846

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • I believe that there is info about proper lighting on the Amazen website - assuming one of their mazes is what you’re using. 

    Fully ignite a section of pellets until they are burning and emit a flame. Let this flame burn naturally, 5-10 minutes or until it goes out. The unit should then smolder uninterrupted for the remainder of the smoke. 

    Rush this lighting phase and it will not stay lit. 
  • theyolksonyoutheyolksonyou Posts: 17,233
    2-4 hrs.  Shrink wrap for 3-4 weeks to mellow.  
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • BattlebornBattleborn Posts: 751
    Appreciate the input, I had a bit of a thought time getting it started, but I got it going. Ben on almost 3 hours. Will leave it on for another hour or so. Guard puppy saw a rabbit as I was getting a picture. 

    Las Vegas, NV
    LG BGE, off-set smoker & various Weber's 
  • Dmb3739Dmb3739 Posts: 23
    Just recently purchased A-maz-n myself for cold smoking. Works exactly as advertised.  Impressed with amount of smoke it produces. Can't wait to taste test the cheese that has been mellowing in fridge for 4 days
  • lkapigianlkapigian Posts: 4,297
    Dmb3739 said:
    Just recently purchased A-maz-n myself for cold smoking. Works exactly as advertised.  Impressed with amount of smoke it produces. Can't wait to taste test the cheese that has been mellowing in fridge for 4 days
    Love the view 
    Visalia, Ca
  • Q for y'all - does the a-maze-n smoker produce "good smoke"?  Based upon the descriptions on the amazing ribs website, the fire temperature needs to be above smoldering to create good smoke, but perhaps the pellet smokers work differently.
    DFW - 1 LGBE & Happy to Adopt More...
  • lkapigianlkapigian Posts: 4,297
    Q for y'all - does the a-maze-n smoker produce "good smoke"?  Based upon the descriptions on the amazing ribs website, the fire temperature needs to be above smoldering to create good smoke, but perhaps the pellet smokers work differently.
    Does a great job ...it is not Dirty Smoke I have great results in my smokehouse with it
    Visalia, Ca
  • Kent8621Kent8621 Posts: 590
    what type of wood you recomend for cheese?  its finally getting cool enough down here i might try this.

    2 Large Eggs - Madison, AL

    Boiler Up!!

  • BattlebornBattleborn Posts: 751
    Q for y'all - does the a-maze-n smoker produce "good smoke"?  Based upon the descriptions on the amazing ribs website, the fire temperature needs to be above smoldering to create good smoke, but perhaps the pellet smokers work differently.
    I can tell you in about 4 weeks, Haha. This is my first time trying it. I used the a-mazen brand maple pellets. The smoke did smell good though. 
    Las Vegas, NV
    LG BGE, off-set smoker & various Weber's 
  • BattlebornBattleborn Posts: 751
    Kent8621 said:
    what type of wood you recomend for cheese?  its finally getting cool enough down here i might try this.
    I used maple, I may order some fruit wood and make a batch to compare with. 
    Las Vegas, NV
    LG BGE, off-set smoker & various Weber's 
  • theyolksonyoutheyolksonyou Posts: 17,233
    I use apple
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • Kent8621Kent8621 Posts: 590
    thanks @Battleborn and @theyolksonyou i just made some updates to my christmas list.

    2 Large Eggs - Madison, AL

    Boiler Up!!

  • WoodchunkWoodchunk Posts: 734
    Q for y'all - does the a-maze-n smoker produce "good smoke"?  Based upon the descriptions on the amazing ribs website, the fire temperature needs to be above smoldering to create good smoke, but perhaps the pellet smokers work differently.
    Yes it does, you use the same pellets you use in a pellet smoker
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