smoking cheese

Unknown

Anybody ever try smoking cheese in the Egg, a la 'Southern Living' 8/01?

Nature Boy

ruthanne,
Check here! Sounds great. I haven't done it, but would like to. I understand it works best in winter.
Cheers!
NB
[ul][li]Smoked Cheese String...not string cheese[/ul]

Unknown

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-Woody

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.
C~W

djm5x9

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.