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smoking cheese

edited 3:39PM in EggHead Forum
Anybody ever try smoking cheese in the Egg, a la 'Southern Living' 8/01?


  • Nature BoyNature Boy Posts: 8,521
    Check here! Sounds great. I haven't done it, but would like to. I understand it works best in winter.

    [ul][li]Smoked Cheese String...not string cheese[/ul]
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  • Sorry I missed the previous discussion. Four days ago equals a LOT of posts here. Anyway, Franco's wife read the same article I did. They took blocks of cheddar, sprayed it with cooking spray, wrapped it in multi-layers of cheesecloth, and left it in a water smoker about 2 hours. I plan to try it this weekend.
  • Char-WoodyChar-Woody Posts: 2,642
    ruthanne, try suspending it thru the dome top..and then cover the top with a clay pot base or ? to help contain the smoke and control the temps..use as low as can sustain the smoke.
    I am shooting from the hip here, but that's what I would do, if I were trying it first time.[p]BTW..I would heap my charcoal up as much as I feel necessary to help control draft thru the chamber, like a low and slow boston butt cook...and use plenty of damp smoking chips. Then learn from whatever mistake's or improvements I could do from there.

  • djm5x9djm5x9 Posts: 1,342
    ruthanne:[p]If the temperature at the elevation where your cheese is located is much above 90º you will have melted cheese. Definitely a winter smoke if the smoke source is below the cheese. Alternatively, you can use a remote smoke source.
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