Smoked cheese

This should steer you in the right direction. You'll have to, obviously, make some adjustments for the small :
http://www.eggheadforum.com/archives/2007/messages/446617.htm

egret has posted on this and the naked whiz probably has instructions. some one will chime in with a link . i did it on the mini just to prove that i could do it . regardless you want indirect with a tub of ice below the cheese or the chhese on top of the ice in a water proof boat .it was cold here saturday and that helps. instructions as i remember call for 6 briquettes in the very botton of the large egg with 1/4 in. thick pieces of smoke wood on top . i used three briquettes in the mini and would guess 4 on the small . i did about an hour. wrap or zip lock the cheese for a day to let it mellow and to protect your fridge . one of our more famous members stunk up his new fridge , much to the consternation of "the wife who" and although i am long divorced from 'the wife who did not" i was careful to ziplock the cheese, it did not get dark like store bought but had enough smoke flavor. i tried to use coals from the fire place and that did not work and others have posted that lump did not work either. use fully ashed briquettes . i took some cheese into work it was a big hit i will not be such a mini moron next time and i will do a lot on the large.

You're missing one of the most incredible treats that ever came off a BGE if you don't try it! Just follow the tute Whiz put on his web site and you're all set......

it was i made buck board bacon weekend before. heated up the bacon in a pan put a piece of smoked cheese on top of the hot bacon and served on a thin slice of french bread with yuengling porter.

I did some smoked swiss cheese today on my small Egg. I used my own modified variation on how to do it.
First it helps if the outside temp is 10 degrees like it was here today. I didn't use briquet's like suggested as I think they stink ! I cleaned out all of the old lump but saved and used (6 or 7- 1/4" X 1" X 3 of the smaller thinner pieces of it. I made a little teepe on the fire grate with that used lump and then put a couple thin small pieces of apple wood on top after starting the lump with a mapp torch. I then installed the platesetter legs up, then the grate and cheese on the grate. I did not use any ice. Bottom vent wide open with the daisy wheel slider closed but the smaller vets open all the way. Temperature never got over 80°. After about 20 minutes the smoke cleared completely so I added a few more pieces of apple wood. The total smoking time was about 40 minutes.
This stuff is good!

Followed TNW instructions yesterday and smoked some Monterrey Jack, Swiss, and Cheddar. TNW site is kinda vague on the part about smelling up the fridge - not! Only 42 warnings :woohoo: . I vacuum packed the cheese and then put it in a zip lock. Kind of like what Justin Wilson used to say - I wear suspenders and a belt to be extra sure .....

We have done this twice, smoking cheese, not trying to destroy the new frig :evil: , and just loved it. we did use lump the second time and it worked just fine for us and we like the taste MUCH better. Had no trouble with is staying going and smoking. maybe it was in our heads but we could taste the briquet's in the first batch and we let them go to get clear smoke. Did it as Christmas gift and everyone wants to know if they have to wait till next Christmas for more! LOL Julie

BeerMike, that is amazing. Now all I need is that second egg. Quite original.