So easy a caveman could do it...

Firetruck

Some time back I saw a video on youtube about smoking cheese. It looked like it would work so I thought "why not". This was sharp cheddar.

The only differences between theirs and mine were the egg and my smoking chips vs their pellets.

Ran down to northern tool and bought a soldering iron for $4.95.


Had a bean can left over from supper the other night. So I cut it 2/3 around and drilled a hole. Then added some apple chips like so.




Here's the setup on the small


The ambient temp


This was after 45 to 50 minutes.



Note: I started out using soaked wood chips and it cooled the iron too much. I took out the wet ones and added fresh dry ones and this was the ticket.

I know your suppose to let the cheese rest in the fridge for a day or so but I couldn't help myself. Boy is this stuff good.

Panhandle Smoker

Much easier methood than others I have seen. Smart way to do it. I may try that this weekend. How long did you let it smoke for?

Grandpas Grub

Great idea, thanks much for posting.

GG

Firetruck

I let this go for about 1.5 hrs. After the cheese has a chance to mellow out, I'll be able to tell if it was the right amount. As of now it seems to be good. The smoke was light and steady, thats why I didn't stop it at 1 hour.

Firetruck

GG, you're welcome.

cookn biker

Talk to me about the third picture. I see the iron is plugged into ourlet inside the egg?
Thanks for the post. This I will do.

cookn biker

Also, does setup have to be raised?

WokOnMedium

That's why I love this place! Even I could do that.

Canugghead

absolutely brilliant jojo, thanks for sharing.

in the past i used six pieces of briquettes and a tray of ice cubes between the fire and the cheese to maintain temp below 100F but your method is way way easier :woohoo: (read on after the first photo...)



look what i just found in my tool box? it's rated at 30/35W only, how does it compare with yours? Will it generate enough smoke in a large? (i got a small but it's still in the box since Easter!) Also need to find a can with lid still attached...

Davekatz

I gotta try this. Thanks! Do I have to use a Bush's bean can?

FlaPoolman

Thats a great idea!!!

Hoss

WOW! Wat to go JoJo.Leave it to a fireman to smoke em out!!!

Eggtucky

pretty cool way to smoke it!..thanks for the idea

Little Chef

JoJo - Thank you SO much for this post!! (Makes me feel like an idiot....LOL!! It's perfect.) Being in FL, it's not like we can capitalize on the "cold" weather for cold smokes!
Now I see...really no need for the cold weather! Reminds me of an Alton Brown rig....LOL. Nice going, and thanks for the post! I think you just opened many new doors for many people! Way to go.

Firetruck

Molly I simply ran an extention cord through the bottom vent. I used a plate setter to keep the direct heat off the ice pan and the raised grid just happened to fit nicely over the pan.

Firetruck

Canugghead, Mine is a 30watt too. It should do just fine in the large. I closed the bottom vent as much as I could because at first there was not enough heat and some of the smoke was going out the bottom vent. once it heated up some it began to rise better.

One thing to consider, if it is windy, you may need to protect the vents so the smoke will hang in there.

The smoke just kinda wafted out of the egg which gave the cheese plenty of time in the smoke.

Firetruck

My dog says so :laugh:

Firetruck

Hey we are always looking for an easier way.

Firetruck

Your welcome

Firetruck

Great, I love new and simple ideas. Thank ya'll for the responses. I thought it was a good idea and I hoped everyone else would too.

Firetruck

I thought so too Pat.

Firetruck

you wouldn't happen to be a caveman would ya? :laugh:

Misippi Egger

JoJo, Way to go, Man! Great post !

Question - did you have to replace the ice in the pan during the smoke, or did it make it the whole 1.5 hours?

Firetruck

The ice was really only the crushed up stuff at the bottom of a bag with about five or six 1" pieces in the pan. There were still some solid pieces floating in the water at the end, and the pan was nice and cold.

Panhandle Smoker

L/C I was thinking the same thing we better do this before we hit high 90's. the ambiant temp in the cold Egg would be at least 90 higher in the sun. You have it worse than I do we are still in the mid 80's. low to mid 70's at night.

Firetruck

I wonder if you could fill the egg with Ice, then when It melts the ceramic may hold the coolness long enough to get it done. Just a thought.

Panhandle Smoker

if you put a good size tray of ice under it I think it would be fine. I will do this at night since it only takes an hour or so. This looks like the ticket!

JLOCKHART29

Easy on the caveman comment!!I might take offence! :P

Desert Oasis Woman

:laugh: Dude, you have out-Egretted Sir Egret [although his smoked cheese in OKC was inpirational ]. Brilliant idea and execution, Fireman :woohoo:
Although our temps have hit 95+ these past few days, an evening "smoke" might just be the ticket
:laugh: I vote the Firetruck be elevated to "Awesome" status

Little Chef

I am also thinking of using this as a quick "add smoke" flavor for Gravlox (aka lox) !! :laugh: I'll let you know how it goes!! (will be trying it SOON!!!) :woohoo: :woohoo:

Little Chef

JL...Which one is you?? :laugh: The driver, or the passed out passenger??? :woohoo: :woohoo: :woohoo:
(no worries boys....just playin')