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Smoked Cheese
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Date: 2007/11/30 16:18
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By: Richard Fl
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Status: Visitor
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BENTE,Hope this helps!
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Platinum Egger
| Posts: 3593 |   |
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BENTE,
Post and pictures please! I'm going to try this weekend.
My Best,
Ross
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Smoked Cheese
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Date: 2007/11/30 16:27
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By: tjv
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Status: User
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Platinum Egger
| Posts: 1610 | |
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BENTE, Old Dave is the guy who knows about smokin' cheese.
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Smoked Cheese
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Date: 2007/11/30 16:33
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By: egret
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Status: User
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Platinum Egger
| Posts: 4228 | |
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BENTE,
If you're going to follow that procedure I posted, I'm not sure what the guru is going to do for you. I just leave the draft door open about half way and the daisy wheel just cracked about 1/8". No guru.....
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Smoked Cheese
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Date: 2007/11/30 16:33
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By: egret
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Status: User
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Platinum Egger
| Posts: 4228 | |
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Thanks for the plug, Tom.......
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Smoked Cheese
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Date: 2007/11/30 16:37
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By: tjv
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Status: User
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Platinum Egger
| Posts: 1610 | |
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 BENTE, just a note, if you try some before pulling off the egg, remember the two end pieces will have a smokier flavor than the rest of the block. More outside surface area, as they are on the end.....Kinda gotta try more than one test piece, which ain't all bad.....LOL. T
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Smoked Cheese
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Date: 2007/11/30 16:41
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By: tjv
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Status: User
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Platinum Egger
| Posts: 1610 | |
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BENTE, I'd say no to the guru, to much air and you could get a fire going. All you need is enough fire from the brickets to smolder the wood.....kinda a smolder fueling a smolder....
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Smoked Cheese
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Date: 2007/11/30 16:46
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By: tjv
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Status: User
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Platinum Egger
| Posts: 1610 | |
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egret, no problema, seņor
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Smoked Cheese
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Date: 2007/12/01 10:23
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By: GirlyEgg
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Status: User
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Gold Egger
| Posts: 556 | |
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BENTE,
muchos gracias!
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Smoked Cheese
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Date: 2007/12/01 10:30
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By: ClayQ
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Status: User
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Platinum Egger
| Posts: 2931 | |
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GirlyEgg,
I use Wicked Good briquettes, you can light up used lump- it will start and burn better than fresh lump. If you have a chimney start the lump in it and just dump it on the empty egg grate and arrange in the center, lay in your smokin wood and your ready after the heavy smoke dies down.
Gouda is a semi soft cheese so watch the dome temp. I use a tray of ice under the grid that has the cheese so the cheese will not warm up.
I smoke/roast nuts at 300-325 dome indirect, way too hot for cheese.
Good luck!
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