Smokin Cheese

Weekend_Sawyer · January 25, 2013, 02:30:27 PM

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.

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.

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

ely · January 25, 2013, 02:34:30 PM

i was gonna say, the only way its going to last 3 days is mail it to me.

Weekend_Sawyer · January 25, 2013, 02:38:18 PM

It's goin right now!

Next time I will align the cheese a little better to make better grill marks. ;D

thecfarm · January 25, 2013, 10:59:15 PM

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

Weekend_Sawyer · January 26, 2013, 10:05:13 AM

Sorry, all gone ;)

thecfarm · January 26, 2013, 10:07:19 AM

I was almost there too. :D Guess I'll turn around and head back to Maine.

Weekend_Sawyer · January 26, 2013, 10:19:09 AM

Yea, guess so. Unless you want to stop in .fo4 breakfast. We're having scrambled eggs, bacon and grits.

thecfarm · January 26, 2013, 05:08:42 PM

Glad I turned around when I saw that last word. :D

WDH · January 26, 2013, 11:02:08 PM

Jon,

You scared him off ;D.

Weekend_Sawyer · January 27, 2013, 07:45:02 AM

I didn't mean to, just being honest. ;)

Weekend_Sawyer · March 20, 2014, 01:03:34 PM

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.

eazy peezy.
Jon

LittleJohn · March 20, 2014, 01:59:34 PM

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

clww · March 20, 2014, 03:07:25 PM

What type/flavor of cheese did you start this batch using, Jon?

thecfarm · March 20, 2014, 04:57:58 PM

I'm on my way,again. :D

goose63 · 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

m wood · March 20, 2014, 05:55:24 PM

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

WDH · March 20, 2014, 09:34:59 PM

Sounds delicious.

scgargoyle · March 21, 2014, 07:19:05 AM

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.

Weekend_Sawyer · March 22, 2014, 11:11:35 AM

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.

Weekend_Sawyer · March 22, 2014, 11:13:18 AM

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