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Using the BGE as a smoker to smoke mozzarella
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Aquaticdoc
Posts: 17
I'm going to try to smoke mozzarella because I have a pizza recipe that uses it. Obviously I'll need to run my egg at a very low temp, indirect and probably below 175°. I anticipate smoking for a 1-2 hours with apple and cherry chunks. Has anyone used the egg for this? If so let me know any tricks
Comments
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You'll need a setup for cold smoking (90ish degrees). 175 will melt the cheese.
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You can definitely smoke cheese, I've done cheddar and colby before, never mozz. Need to keep the temps very low; easier in colder weather. Good info here on the Naked Whiz's site - http://www.nakedwhiz.com/smokedcheese/smokedcheese.htm.LBGE - St. Louis, MO; MM & LBGE - around 8100' somewhere in the CO Front Range
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I have done it before using a couple of briquettes smoke wood and a big pan of ice. I only have done it when it is under 45 degrees outside.
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mozzarella is great smoked, as long as you keep the egg around 70 degrees you're fine.
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I have used the tin can/soldering iron method several times with good results. I have finally found a use for the W kettle that has been sitting unused since buying my XL BGE. In cold weather, it dissipates heat quite well, which I feel makes it easier to not melt the cheese.A poor widows son.
See der Rabbits, Iowa -
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Thanks to all---the nakedwhiz site is VERY helpful. The process was to empty the BGE of all old unburnt charcoal, light 3 medium-sized BGE charcoal (used an electric lighter--not all that easy with such a small amount) and when burning, placed 4 2"x3"x1/4" chunks of cherry over these smoldering coals. Placed the plate setter then the grill and shut the lid, leaving the bottom intake open about 1", and the top only 1/4" slits. I let the first smoke settle down a bit, then placed the balls of mozzarella on a pastry-cooling grate on top of the grill. I smoked for 60 min, and the dome temp using a digital thermometer in one of the balls never exceeded 80° F. My lid thermometer read 88°. The cheese is wonderful--quite smoky. Some might smoke for less time. Outside temp was 44°--that probably help keep things cool.
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Aquaticdoc said:Thanks to all---the nakedwhiz site is VERY helpful. The process was to empty the BGE of all old unburnt charcoal, light 3 medium-sized BGE charcoal (used an electric lighter--not all that easy with such a small amount) and when burning, placed 4 2"x3"x1/4" chunks of cherry over these smoldering coals. Placed the plate setter then the grill and shut the lid, leaving the bottom intake open about 1", and the top only 1/4" slits. I let the first smoke settle down a bit, then placed the balls of mozzarella on a pastry-cooling grate on top of the grill. I smoked for 60 min, and the dome temp using a digital thermometer in one of the balls never exceeded 80° F. My lid thermometer read 88°. The cheese is wonderful--quite smoky. Some might smoke for less time. Outside temp was 44°--that probably help keep things cool.
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