Cheese on

Woodchunk

I just I just cut some Swiss to go on burgers this evening that I smoked in November. Taste great.
when I was using the egg for this I used the daisy wheel with it half open and the bottom about 2/3

i use an old stick burner now and run the vents half open. Any more and the pellets burn up faster. Yours looks great. 

BobDanger

I’ve got 2 new 55 gal drums that had apple juice in them. I’m gonna make 1 into a cold smoker for cheese and fish..New Years project.

blasting

BobDanger said:

one note to those using this tray is it will raise the temp of your egg by as much as 25*.

If it's really cold it may not matter, but I've never thought the egg was the best vessel to cold smoke in - it's too efficient and holds heat.  A weber kettle, or your new drum is a better option.

I think you're going to like the drum.  I just did a cold smoke on mine - after 4 hours, there was only a 2 degree differential between the smoker and ambient.