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Smoking Cheese - I love it on the BGE
ProductPoet
Posts: 63
So far I have managed to cold smoke cheese now three times. I take out all of the lump charcoal and have created this great contraption for pushing the smoke through the BGE. Throw in two quick start briquets in to the bean can, thrown in some maple chips, attach a dryer vent from the can up to the bottom venta and voila. Smoked cheese. Take the cheese out of the BGE and throw in the fridge for an hour. Then once firm, shrink wrap and date your cheese. Must be in the fridge for a minimum of three weeks for aging purposes. I mainly use gouda and cheddar. Any other cheeses I should try to smoke?
Comments
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Very cool! What is your dome temp doing this way? Is the cheese sitting on the grate in the egg?Toronto, Canada LBGE
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I put the AMNPS under the fire grate. Stack the cheese on some cookie cooling racks that are on the fire grate. If the air temperature is low the dome temperature will climb no higher than 70*.
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Since there is no heat, the dome temp is about 50-90 degrees Fahrenheit. Somewhat depends on the outdoor temp. I put the cheese on a three-tiered grid and let it smoke away. It tastes amazing.YYZegger said:Very cool! What is your dome temp doing this way? Is the cheese sitting on the grate in the egg?
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Interesting. I'll have to try that the next time. Thanks for the tip.dougcrann said:I put the AMNPS under the fire grate. Stack the cheese on some cookie cooling racks that are on the fire grate. If the air temperature is low the dome temperature will climb no higher than 70*. -
http://www.amazenproducts.com/mobile/Product.aspx?ProductCode=AMNPS5X8
is what I use for a smoke generator. I also used this for cold smoking bacon on the Egg. If I ever get a chance I am going to make an adapter to hook a 4" dryer -
This sounds like and awesome idea. I am going to have to wait until October to try it since is 111* in Phoenix.
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Awesome Idea!
Provolone and Mozzarella would be good smoking cheeses.
What is AMNPS?
Clinton, Iowa -
@ProductPoet You can't see me, but picture me applauding. Love it.
Phoenix -
My last smoke was cheddar and monteray jack. When served the latter usually goes first, but they both came out fine and neither lasts long.
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Hey @steventconners, I tried smoking my cheese last year when it was about 90 degrees Fahrenheit outside. I just rolled my BGE in to the shade and the cheese still was fine. Colder months definitely are better for smoking cheese.steventconners20 said:This sounds like and awesome idea. I am going to have to wait until October to try it since is 111* in Phoenix.
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I will try provolone and Mozzarella, @Langner91. I don't know what AMNPS was either. Maybe it is a smoking device?Langner91 said:Awesome Idea!
Provolone and Mozzarella would be good smoking cheeses.
What is AMNPS?
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Thanks @EggcitedinNJ. I will have to try monteray jack the next time.EggcitedinNJ said:My last smoke was cheddar and monteray jack. When served the latter usually goes first, but they both came out fine and neither lasts long. -
ProductPoet said:
I should also add that when I smoked the monteray jack that had jalapenos in it they were bitter and not as well received as the version without the peppers. I have no idea why, but it was confirmed by numerous people. Just a heads up, YMMV. -
That is a good tip @EggcitedinNJ. I'm not a big fan of jalapeños in my monteray jack cheese, so I'll go with the regular version.EggcitedinNJ said:
I should also add that when I smoked the monteray jack that had jalapenos in it they were bitter and not as well received as the version without the peppers. I have no idea why, but it was confirmed by numerous people. Just a heads up, YMMV.
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Oh try some Swiss cheese also. Smoked Swiss yummmm.1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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Thanks @badinfluence. I will try Swiss as well.badinfluence said:Oh try some Swiss cheese also. Smoked Swiss yummmm.
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