Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Smokin some cheese, legal in WA, OR, CO and hopefully TX

smbishop
smbishop Posts: 3,062
in EggHead Forum
Experimenting with a tray of ice, keeping temp at 60...
Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
· Share on FacebookShare on Twitter

Comments

  • SGH
    SGH Posts: 28,989
    Standing by for your thoughts. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • blasting
    blasting Posts: 6,262
    Are you using a smoker tube?  If not, would you mind please describing your method?

    I've got a smoker tube on order and am looking forward to smoking a batch of cheese next week.
    Phoenix 
    · Share on FacebookShare on Twitter
  • smbishop
    smbishop Posts: 3,062
    I use the A-maz n Smoker Tray 5 X 8.  Just started using the Kish Ash basket, so it was very easy to remove all of the lump.  I use apple pellets, light on one end of the tray with my looflighter until there is a flame, place on the fire grate and wait about 10 minutes.  Platesetter, legs up, grate and then a Q-Matz.  The Q-Matz come in a rectangle, I just cut them to fit all of my grates.  They work great for cheese, fish, etc.  I smoked for two hours.  Bottom vent 1/2 way open, smokeware cap 1/2 way open.  This time I put in a tray of ice on the platesetter which worked great!  The outside temp was 70, temp of my grate was 62 throughout the cook with most of the ice still there when I finished.  Then into Foodsaver bags.  I find that a 2 week wait is the minimum, but 4 weeks is better.  I am just finishing the batch from last year and the cheese is fantastic!

    Good Luck!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
    · Share on FacebookShare on Twitter
  • jaydub58
    jaydub58 Posts: 2,167
    Sounds very cool Scott  (no pun intended).
    Looks like you nailed it. 
    John in the Willamette Valley of Oregon
    · Share on FacebookShare on Twitter
  • smbishop
    smbishop Posts: 3,062
    Thanks @jaydub58
    !!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
    · Share on FacebookShare on Twitter
  • GATraveller
    GATraveller Posts: 8,207
    Green cheese??

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
    · Share on FacebookShare on Twitter
  • Jstroke
    Jstroke Posts: 2,605
    Be careful it tends to plug up my one hitter
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,780
    Looks good! I'm waiting for it to be a tad cooler before I smoke some cheese. 

    I did something similar last year. I saved some of the ice that was left. I used a smoked cube every now and then in my bourbon, and it was not bad. Like the cheese, the smoked cubes seemed to mellow out after being in the freezer for a week or two. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter

Categories