Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Just a little too warm to cold smoke

Decided to start my cold smoking routine this morning.  It was 41, and I should have known better, but I did it anyway.



I picked up a piece of gouda and I wanted to try smoking Gruyere, which is a first for me.  I only sacrificed a small piece to try.



Got the A-Maze-N tube going with some Traeger pellets that were gifted to me by a fellow egghead.  I let the smoke clear a little before adding the cheese.





Perfect smoke.  2 hours later, I realized it was just a little too warm!



Oh well.  I will let it mellow out for two weeks in the refrigerator, and grate it for eggs or put it in meatloaf.  It isn't pretty, but I am sure it will taste just fine.  I am looking forward to trying the gruyere.  Next time, I will either put the cheese in a water pan with ice, or wait until it is colder outside.  The Mini-Max is just too short when it is above freezing.

Clinton, Iowa

Comments