Smoked cheese success

Steve-O

Thanks to Dan (DTM) for his suggestions on smoking cheese. I just completed my second batch of 6 one pound bricks of chedder and pepper jack cheese and the results have been better than I expected. My biggest surprise, other than how good the cheese is, was how easy it is to hold my large BGE to a steady 140°. Following Dan's suggestions, I started a small fire and added my smoking wood (cherry for the first batch, apple for the second). I used an inverted plate setter with my pizza stone setting inside the plate setter for added mass between the fire and the ice. Then a drip pan full of ice, the grill on the plate setter's legs and my fish grill with cheese setting on edge. I smoked them for about two hours, changing the ice in the drip pan about half way through. Simple and delicious! My family and friends are calling for more already! I have a feeling that I will be doing this often!

Unknown

SteveO,
What is a plate setter?

tn slagamater

Scott Borders, the plate setter is the "eggcessory" which looks like a pizza stone with 3 legs sticking up from it.It is very useful for indirect cooks as it blocks the direct heat from the fire and turns the Egg into an "oven." Very useful. BTW, glad you have joined the green "addiction", I enjoy your humor and comments!

Unknown

Slagamater,[p] Thanks for your info and comments. Life is good and having a tool like the egg along with this forum is just iceing on the cake.