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Smoking cheese

TimbaTimba Posts: 33
I have a lg BGE and amazin smoker tray with Apple pellets. I’m going to smoke some cheese next week for the first time. My question is setting the top and bottom vent. Is the bottom vent wide open and do you use the daisy wheel to hold the smoke longer on the cheese. Or should I leave the top vent off all together. 


  • CarolinaCrazyCarolinaCrazy Posts: 583
    I leave the top on, with top and bottom vents wide open. In my experience, the pellets need a surprising amount of airflow to keep smoldering. You still get plenty of smoke.

    1 LBGE in Chapel Hill, NC
  • GymGym Posts: 355
    Post results. I'm interested in this.
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,097
    edited March 10
    I put my AMS in the firebox (i usually clean it out but if I dont I put a small pizza stone on top of the lump so it  does not light any lump that’s in there. I put a stone between the AMS and grid. Those smoldering pellets can be harsh so I like to let it mix with a little air before hitting the food. I run bottom vent wide open and top wide open or off. I don’t want that smoldering smoke lingering in there. Less is more when it comes to smoldering pellets. 
    Keepin' It Weird in The ATX
  • Dmb3739Dmb3739 Posts: 49
    I put the A-maz-n smoker in, put place setter in place, and opened vents fully.  It produces a lot of smoke.  I smoked for 4 hours.  Next time, I would do it a little less.  Cheese was extremely smokey.  Also, you're going to want to let it mellow for a couple weeks or longer.  This is where a food saver comes in handy.  If you simply wrap in plastic wrap, your fridge will smell smokey.   
  • StormbringerStormbringer Posts: 1,447
    edited March 10
    I leave the top on, with top and bottom vents wide open. In my experience, the pellets need a surprising amount of airflow to keep smoldering. You still get plenty of smoke.

    Interesting. I use a smoker that takes dust, when I open the top and bottom vents the dust burns through way too quickly. I have them open a crack, the same as when cooking low n slow. Before and after shots for @Gym:

    Some of these were used to make some smoked mac 'n' cheese:

    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    | My food blog ... BGE and other stuff

  • TimbaTimba Posts: 33
    Well this was a learning experience.  Here is the set up, amazin pellet tray at the bottom of a LBGE. The LBGE was clean. No Placesetter, grill grate was raised to gasket level. I checked the smoke every hour. Hour 1 all looks good. 1.5 hour all,looks good and I turned over all the cheese (sharp cheddar, pepper jack, Swiss and Gouda). Checked at 2 hour time all looks good. Dome Temp at that point was 65°F. When out at the 2.5 hour and found that the Gouda and Swiss melted down on the pellets putting out the smoke. Dome Temp was 70°F. It was was a mess. I was able to save some of the cheddar and pepper jack. I will vacuumed what I have but now it just tasted burnt. Outside temp was 53°F. I hope I’m not the first person this happen to but would like to hear your comments. I can laugh at my mistakes and hope you all get a little chuckle out of this mess. 

  • lkapigianlkapigian Posts: 4,777
    Once in awhile the AMAZN will flame up and heat that right up without you knowing--That little flame will heat my smokehouse right up ...think that is what happened to much air like a breeze will can make it flame..
    Visalia, Ca
  • I would have pulled it all at 1.5 hours. It should have received plenty of smoke by then.

    Land of OZ-Hays Kansas

    BGE XL++Flameboss 300 WiFi++Blackstone 36"++2 Weber Kettles

  • MO_EgginMO_Eggin Posts: 211
    If I followed your setup, you were going direct with nothing but air between the cheese and smoldering pellets.  I find (and you may have too) that setup produces too much direct heat on the cheese. Try using the platesetter or a pizza stone next time.  My setup is Amazen on the spider, cooking grid with pizza stone, raised grid with cheese. 

    Also, give the finished cheese 2-4 weeks to mellow so it no longer tastes like an ashtray.  
    LBGE - St. Louis, MO; MM & LBGE - around 8100' somewhere in the CO Front Range
  • nolaeggheadnolaegghead Posts: 30,628
    I dilute the pellets with some quality lump, small pea-gravel sized lump.  The lump burns hotter, seems to keep the nasty smoke at bay.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • TimbaTimba Posts: 33
    Thank you all for your comments I agree with you Mo Eggin with using the Placesetter. I was able to save some cheddar and pepper jack we will see how it turns out in 3 or 4 weeks.  
  • 77bronco77bronco Posts: 38
    edited March 12
    Some of the oil may have dripped from the cheese and flared up. Then next thing you knew you had a big cheese fire. Try it again with the platesetter. I’m going to do some on Saturday. Have to get it done before the weather warms up. 
  • BeerMikeBeerMike Posts: 272
    Here are a few pictures from my cheese smoking. 

    I think it's time for another beer!  Beer drinking (legally) since 1984
    BGEing since 2003
    2 Large BGEs 
    Sold small BGE, 3rd and 4th large BGEs and XL BGE (at wife's "request"....sad face)
    Living the dream in Wisconsin
  • MattBTIMattBTI Posts: 375
    I don't typically smoke cheese in my egg. I usually use my upright. Just a chep-o masterbuilt propane smoker. Lets me get a lot of distance between the amazin tube and cheese. I don't need the thermal properties of the egg when smoking cheese either. I've done it in a charbroil gas grill too where I set the smoker on one end and the cheese on the opposite. 
    Pratt, KS
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