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Smoked Cheese for Christmas Gifts
BBQMaven
Posts: 1,041
Walking through Kroger today and saw blocks of cheese for $3.99... now or never!
Thanks Clark (MisippiEgger) for the help...
The pics tell the story..
The can with Apple and Cherry chips loaded and gun in place...
The set up in the bottom of Egg (haven't seen it this clean in a year!)
The grate in place ready for the cheese...
The cheese loaded and ready to fire the smoke off...
One hour into the 90 minutes cook....
Bagged and ready to age in frig...
Thanks Clark (MisippiEgger) for the help...
The pics tell the story..
The can with Apple and Cherry chips loaded and gun in place...
The set up in the bottom of Egg (haven't seen it this clean in a year!)
The grate in place ready for the cheese...
The cheese loaded and ready to fire the smoke off...
One hour into the 90 minutes cook....
Bagged and ready to age in frig...
Kent
Madison MS
Comments
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mmm mmmm good!
lucky folks
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They will love you for it. I gar-on-tee!
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Looks Good!! What is a good length of the age in the refrig?
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Kent,
Eggcellent student !! :woohoo: :woohoo:
Those look really good.
See, I told you...... Easy Peasy ! -
I was told to wait a week... NOT!!!
I'll give it a couple of days and try one....Kent Madison MS -
O Wise One... You great teacher... Grasshopper very happy!!!!Kent Madison MS
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Now on to catching flies with chop sticks - ready!!!
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Looks great. I'm not familiar with your can setup.....looks like a soldering iron? Can you describe? Or link to where your great teacher describes.
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From the "great teacher" :laugh: :
Here is the link from "Firetruck" for what he called the "Caveman Technique" from whence all knowledge began.......
Caveman Technique -
I made a slight adjustment to the placement of the soldering iron from the pics in the link MisippiEgger gave above... the iron is the same and everything else...
the can
the chips 50/50
then bend the can top down to cut down any airflow - here's a peek through the bottom door
Kent Madison MS -
Smoked cheese is a good thing. I get smaller blocks normally and then slice them lengthwise to get cracker sized square slices off the finished product. Also maximizes area for smoke to get too but I go for 30-40 minutes.
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