I LOVE smoked cheese!
I LOVE cooking and grilling and smoking.
I LOVE doing things myself.
So I thought to my self, why not figure out how to do this.
After a bit of surfing around this is what I came up with last night.
First it was in the 20's so no worries about the cheese melting as long as I kept the grill real low.
I cleaned out my Big Green Egg (BGE) because it almost always has leftover charcoal in it from the last burn and put back in about 6 good sized lumps of charcoal arranged in a circle and a hand full of smaller in the center. I light this off with a weed burner. Thank you Norm for that cool tip! Drop a foil wrapped packet of chopped up apple wood on top of this. I put the BGE plate setter (heat diffuser) on and put a pan of water on it. Put my grill grate over that and set the cheese on the grate.
(https://forestryforum.com/gallery/albums/userpics/10233/2013-01-24_17-18-42_404.jpg)
Now this setup burned so low that the temperature gauge in the lid did not move. I have gleaned that if your grill gets over 90 degrees the cheese will melt. Another good reason for the pan under it. I was being very careful of this so I didn't feed much coal into it. Next time I'll bring it up just a little. I had it on for about 3 hours and it didn't turn very brown but when I brought it in to sit for an hour the whole house smelled nice and smoky.
(https://forestryforum.com/gallery/albums/userpics/10233/2013-01-25_14-05-08_300.jpg)
You are supposed to let it sit for a couple of days before sampling because it will be harsh. It was but It was still good last night. Today it's even better and I can't wait to see how it will be in a few days. Na, it won't last that long :D
Jon
i was gonna say, the only way its going to last 3 days is mail it to me.
It's goin right now!
Next time I will align the cheese a little better to make better grill marks. ;D
I'm posting this from my phone. I just got into Mass. should be there before the chesse is all gone. I have some of my wife's homemade bread. :D Those beans did not do much for me,but I saw this chesse thread and headed for the car. :D
Sorry, all gone ;)
I was almost there too. :D Guess I'll turn around and head back to Maine.
Yea, guess so. Unless you want to stop in .fo4 breakfast. We're having scrambled eggs, bacon and grits.
Glad I turned around when I saw that last word. :D
Jon,
You scared him off ;D.
I didn't mean to, just being honest. ;)
I have updated my method of smoking cheese.
I l like this way, it's easier to control the heat and smoke.
Take an old coffee can and cut 3 slits in the side near the bottom.
Light enough charcoal to fill half the can.
add in some of your favorite smoking wood, this burn I used hickory.
cover the can loosely with tinfoil.
Place your can and cheeses on the grill.
Close the grill and open the vents to allow a little airflow.
Every half hour rotate your cheese and check the can to see if it needs more wood.
After 2 hours it's done and can be set aside to rest.
Dab off any excess oil and wrap in saran wrap.
I over exposed this pic so you can see the smoking can better.
(https://forestryforum.com/gallery/albums/userpics/10233/smokin_cheese.jpg)
eazy peezy.
Jon
Great, know I have to dig out the GRILL - cause it 40F here today, smoking sounds fun and I am hungry for smoked cheese. I keep drueling on the key board :D
What type/flavor of cheese did you start this batch using, Jon?
I'm on my way,again. :D
I have a little chef electric smoker puts out very little heat bet it would smoke that chees gona have to try it
That is awesome Jon. I never thought of doing it. Got a little apple wood an now I know what to do with it and several chunks of that raw white cheddar. Very cool, thanks for the update.
mark
Sounds delicious.
Now that I live in a cooler climate, I'll have to have another go at it. In FL, the smoker goes way over 90 without any fire at all! I used a soldering pencil in a tin can of chips for a smoke generator.
Quote from: clww on March 20, 2014, 03:07:25 PM
What type/flavor of cheese did you start this batch using, Jon?
I have very good results using store brand extra sharp cheddar and pepper jack.
Quote from: goose63 on March 20, 2014, 05:44:18 PM
I have a little chef electric smoker puts out very little heat bet it would smoke that chees gona have to try it
Aw, so close, we finished it last night. ;D