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Annual Cheese Smoke

xfire_ATX
xfire_ATX Posts: 1,184
in EggHead Forum
More of a How I do it thread.

First get the XL Egg Ready-
Cheese on pizza screen, use the PSWoo and set up both 1/2 ceramic deflectors


Second
Pull KAB and Empty all the Ash
Amazn Smoker Tube loaded with Pellets
Light w Torch


Step 3
Place in Egg with as much surface as possible to get smoke.
English Cheddar, Mozzarella and Swiss



Step 4
After an hour or so pull the Cheese and Vac Seal for ~45-60 days before eating

XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

Not quite in Austin, TX City Limits
Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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Comments

  • MrCookingNurse06
    MrCookingNurse06 Posts: 118
    Very cool. Can you tell me more about step 4? Why the long rest?
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  • xfire_ATX
    xfire_ATX Posts: 1,184
    MrCookingNurse06 said:
    Very cool. Can you tell me more about step 4? Why the long rest?
    It will taste like an Ashtray if you dont let it rest and absorb the smoke.
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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  • lkapigian
    lkapigian Posts: 11,549
    xfire_ATX said:
    MrCookingNurse06 said:
    Very cool. Can you tell me more about step 4? Why the long rest?
    It will taste like an Ashtray if you dont let it rest and absorb the smoke.
    ^^^^^ this for sure …as long as you can stand to wait weeks if you can 
    Visalia, Ca @lkapigian
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  • Botch
    Botch Posts: 17,332
    I've got one block of Monterey Jack left, from last winter.  
    Thanks for the reminder, I need to do a few more blocks soon (I usually do Monterey, mild Cheddar, and I may try a couple Oaxacan and pepperjack (hopefully the mexican cheese doesn't melt, it's quite soft).  
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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  • Stormbringer
    Stormbringer Posts: 2,470
    Time to smoke cheese again 👍
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • Dyal_SC
    Dyal_SC Posts: 6,526
    Looks like it’s gonna be good!  Why this time of year for the annual cheese smoke?
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  • xfire_ATX
    xfire_ATX Posts: 1,184
    Dyal_SC said:
    Looks like it’s gonna be good!  Why this time of year for the annual cheese smoke?
    I live in Central Texas, we dont get all that many cool/ cold days that line up with when I have time.   Although using the Amazn smoker I can do it in the 50s now.   I think next time I'll do it in the Reqteq Bullseye smoker since its metal and wont hold heat as well.
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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  • Stormbringer
    Stormbringer Posts: 2,470
    Dyal_SC said:
    Looks like it’s gonna be good!  Why this time of year for the annual cheese smoke?
    The temperature is the main factor, smoking cheese takes a few hours so having low ambient temperature means the cheese doesn’t disintegrate.

    Once vac sealed, smoked cheese can last for months. It takes a month for the flavours to integrate effectively. The weather here fortunately allows me to smoke cheese until late April. I’ll smoke some now and then more in a few months, ensuring a good supply of smoked cheese for the summer. 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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