eggheadforum.com

Egghead Forum

Egghead Forum

Boardwalk :: Forum List

::post new topic::

Smoking Cheese Primer (Lots of Pics!)
Date: 2007/11/18 16:03	By: egret	Status: User

Platinum Egger

Posts: 4228

With all the new faces on the forum since last year, I thought I would post the method I use for smoking cheese. This is 'Old Dave's' technique he taught us all last year and I've only made some minor changes. Real smoked cheese is to die for. Give this a try sometime. It's so easy and the results are amazing! It's best to do this in the shade somewhere since the object here is to keep the dome temp. as low as possible.
First, here is the cheese I use. I have tried several other kinds such a swiss, monterrey jack, provolone, etc., but, I always come back to the extra sharp cheddar.

First, remove all the lump from the egg and put 6 charcoal briquets on the grate as shown. I have tried lump, but, these work better in this application, i.e., size and density are constant resulting in consistent repeatability. Don't use the self-lighting type!

Light the briquets with a propane or MAPP torch until they just start to 'grey' over. I suppose you could light these in a chimney....never tried it.

Next, place a sliver of smoking wood on each briquet. These are apple and are less than 1/4" thick. I have tried hickory and pecan, but, I prefer the apple.

Put a cool plate setter in (legs up) with a pan full of ice cubes on the plate setter. As you see, the wood is already smoking!

Put the main grid with grid extender on the plate setter. Put the cheese on the extended grid (you'll notice that I have cut the cheese in half lengthwise. This gives you more surface area and also give you 'cracker' size pieces when sliced).

Close the dome and let 'er rip. You'll get a lot of smoke in the beginning, but, it will settle down soon. I leave the bottom draft door open about halfway and the daisy wheel cracked about 1/8". After about 40 minutes I remove the 2 grids and plate setter, turn the wood chips over so the top side is now in contact with the briquets, then replace the plate setter and grids. This gives you a second burst of smoke. After 20 more minutes they are ready to come off (1 hour total).

Here they are just before removing from the egg :

Here they are 'plated' and ready to put in the refrigerator to harden. I vacuum seal these individually and give them as gifts (after I put a couple aside for us!).