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smoked cheese

jwitheld
jwitheld Posts: 284
edited November -1 in EggHead Forum
anyone tried it?
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Comments

  • Smoke-N-Smirk!
    Smoke-N-Smirk! Posts: 63
    jwitheld,It’s absolutely awesome!! You’ve got to try it! But it’s not so easy on the EGG. The BGE is just too efficient. I use an old electric I keep just for cheese. There are some good folks on the forum that use the BGE and get results. Keep posted, I’m sure they will help. But you must try it! It’s outstanding! S-N-M

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  • djm5x9
    djm5x9 Posts: 1,342
    Smoke-N-Smirk:[p]When you smoke chese, what are your favorite smoking woods?
    [/b]
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  • djm5x9
    djm5x9 Posts: 1,342
    jwitheld:[p]Good stuff. Best done on a cold day with a small fire (five or six pieces of lump) and your favorite wood chips added for smoke. Place a pan of ice below the cheese to keep the cheese from getting too hot. Small fire, low dome temperature (90º or less if possible) and a couple of hours of smoke generally does it. Longer with mild woods, shorter with strong woods. Clearly, with such a small fire you have to watch it and add lump and chips as required.[p]I use yellow "hoop" cheese mild or sharp cut up into wedges. Mozzarella also takes smoke nice.
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  • Smoke-N-Smirk!
    Smoke-N-Smirk! Posts: 63
    djm5x9, I use any extra sharp cheddar, and I tend to use cherry the most often. I smoke until it sinks into the grate about ¼" and flip until I’ve done all four sides. It’s not pretty but it’s sooo good! S-N-M!

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  • djm5x9
    djm5x9 Posts: 1,342
    Smoke-N-Smirk:[p]I find as long as there is a good "cloud of smoke" the cheese does not need to be rotated. A pan of ice below the cheese keeps it from heating up too much.[p]I got the cherry, gonna get the "hoop" this weekend!
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  • Babyray
    Babyray Posts: 250
    djm5x9,
    What is your configuration with the ice and cheese?What do you have the ice sitting on below the cheese,etc.? Thanks, Ray Price
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  • djm5x9
    djm5x9 Posts: 1,342
    Babyray:[p]Yes, the cheese is above the pan of ice within its footprint. Low temperature at dome as possible. The polder probe is good for monitoring this temperature.
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