A beeeautiful Monday morning. I'm talking cheese.

Car Wash Mike

I arose early, thought the neighbors should to. So mowed part of the north 40. :woohoo:
Then I am in the process of smoking some cheese.
My 5 year supply of Kingsford. I don't know if it makes a difference, but I froze 2-2 liter bottles of water to use instead of cubes. If you do this, warm a bread knife up under hot water. Cut the top off, make one long cut length wise and place under hot water. The plastic coating will peel off.

Holding steady at 85. All kinds of cheddar and hot pepper. Only one swiss, need to hoard the good stuff for date night.


Mike

Gator Bait

Hi Mike

I have one stupid question . . .

Why not leave the ice in the bottles?
It's still cold, easier to get out of grill(?).

Looks good, I would need dry ice and a hot water heater type insulation over egg to do cheese. Maybe next winter.

Gator

BENTE

i have been thinking that smoking chees is not just a winter time activity...

waiting till july till i give it a shot :laugh:

Car Wash Mike

If you bought a 10lb bag of ice cubes to smoke cheese, would you place the bag and cubes in a drip pan to help cool the egg down? No plastic in the egg. Professor Egret and I talked, we don't think dry ice would work.

Mike

Gator Bait

Good luck BENTE, I hope you post photos! :laugh:

Gator

Car Wash Mike

That would be a great time to test your skills at keeping the egg at a low temp. :woohoo:

Mike

BENTE

challenge accepted!!!

just remind me later

Gator Bait

Thanks Mike

Good point but bags probably leak, I didn't think at such low temps that the plastic would have any effect. Better safe then sorry, I was just curious. I think your right about dry ice, I was going to extremes.

Gator

Car Wash Mike

Did you want to visit and help me stir the neighbor up? :evil:

Mike

BENTE

i figure my neighbors need it bad also!! :evil:


getting ready to smell up the hood here soon with some beef ribs

Car Wash Mike

Will food saver a bunch for Denver.

Mike

Ross in Ventura

Nice smoked cheese Mike

Ross

Grandpas Grub

Nice smoked cheese there Mike.

I was hoping you would give the dry ice the idea sounded pretty unique.

When I said 2L bottles I didn't think about cutting the bottle out.

I got to thinking (a dangerous practice) about the dry ice.

Putting the dry ice in a pie tin or 1/2 cooking tin, I am wondering if the off gas will just go down past the briquettes through the fire grate and out the lower vent.

What was the ambient temperature when you smoked the cheese.

Kent

Beli

Gosh Mike....quite a post title for a monday morning.....I can just imagine what friday is going to be like.....Great!!! :laugh:

Hoss

I wanna try that.How long do you smoke,what temp and smoke wood?How long do you cure in fridge after smoking? :huh: