smoked cheese run (pic heavy)

Canugghead · November 2009

Another beautiful day here in GWN so I decided to whip up a batch of smoked cheese before the first snow. TJV's adjustable rig is so much easier than fiddling with nuts, bolts and stones. The pan of ice sits directly on spider, no need for ceramic stone. By omitting the lump grate, I could wiggle the soldering iron occasionally to expose fresh chips to the iron, without disturbing anything. Cut down the smoke time since my last batch was over-smoked. Cheddar and Mozzarella just over an hour, Friulano 1.5 hours.

Eggsakley · November 2009

Looks Delish. :cheer:

maXim · November 2009

Gary, looks like you have this down to a science!!!

Canugghead · November 2009

maXim, it's one of the easiest cooks, especially now that I got the adj rig.

Little Steven · November 2009

Gary,

I was doing yardwork in a t-shirt, do you believe it. I opened the smoked mozzerella that you gave me and it was amazing!

Steve

maXim · November 2009

Steve looks like you had a great weekend.

Leafs won, weather's great, BGE smoked Mozz. What more can you ask for

Canugghead · November 2009

Steve, I did my yard work yesterday since our final leaf collection is next week. The cheese I gave you was too smoky for me but it may have mellowed down after so long. I cut down the smoke time for today's batch. Last night's Leafs win was a miracle indeed!

Desert Oasis Woman · November 2009

:woohoo: Fantastic set up and smoked cheese! You gonna give some as gifts??

Canugghead · November 2009

thanks DOW, yes plan to give some to local friends and relatives since it's perishable.

Canugghead · November 2009

thanks Bruce but I have to resist the temptation and let it 'age' a couple two weeks!
-Gary

Little Steven · November 2009

MaXim,

Another win in the next month? :blink:

Steve

Double Bogey · November 2009

Gary your cheese looks great. I haven't done cheese yet but will try it over the next few weeks. Just finished some of the Banana, Nutella Tortillas you did at the Nieggara Fest. So easy and so good.

mkc · November 2009

I love the soldering iron technique! Where can I find more details?

Never had friulano - what's it similar to? I usually do sharp cheddar, white American (it's really good, believe it or not), and horseradish cheddar, all over apple. Tried pepper jack twice (2 different brands), but the smoke and jalapeno flavors fought each other.

NibbleMeThis · November 2009

Awesome job! I am going to try that soldering iron technique on my cheese next week. I am just waiting on a cold dry day.

Canugghead · November 2009

Michelle,

Someone posted this on youtube (not using the egg) and AFAIK Firetruck pioneered it on BGE, here's his post that gives more details ...
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=638648

Unlike Firetruck, I chose to omit the lump grate and ran the power cable through the lower vent, thus allowing me to occasionally wiggle the iron for fresh burst of smoke without opening the dome or removing anything.

-Gary

Canugghead · November 2009

With my limited knowledge of cheese, Fruilano tastes similar to Gouda. Maybe others will chime in? A dumb question I always wanted to ask is, is sharp cheddar comparable to extra old cheddar in Canada?

Canugghead · November 2009

Larry, it's really easy once you get the hang of it, especially if you use soldering iron and adj rig. Just make sure everything is clean, any loose dirt on the DFMT and under the dome could end up on your cheese :woohoo: btw, I shouldn't take credit for the nana nutella quesadillas, it's a perennial in the octoberfest cook book.
-Gary

Firetruck · November 2009

My wife just told me today that I gotta get busy doing the same thing.
Nice job and good idea about the lower grate.

Canugghead · November 2009

That's funny, I did this because my wife asked me too :P Next on the honey do list: smoked almonds!

smoked cheese run (pic heavy)

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