i cannot find egret's instructions on smoking cheese in the archives. can someone help. i am planning to do a test run this evening and can't find his instructions.thanks happy eggin tb
Ross in Ventura, i will i wanted to make a test run before i tried a whole bunch so i only have one block of cheese and will cut it in half and after the cheese gets offf i will load the egg up and smoke a couple of fatties for some guests that will be here around 10 p.m.happy eggin tb
tjv, not sure how long it has been since i seen his name on here but i may have just missed it. i have never ran my guru for a "cold" smoke oppertunity. so i am just kinda guessing on this but that is the whole idea of experimenting. at least i hope i get to say that later when my guests arrive and rave about how goood it is.happy eggin tb
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.....
Ross in Ventura, I have about a million projects in progress for the website, and I hope to do a webpage on this next week if I get to it, and if it works, LOL!TNW
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
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....
BENTE, Since it's a "cheesy" weekend as someone mentioned, I have a hunk-a-gouda waitin' to be smoked... So, where do I get the briquets? What if I don't have torch to light? will a minimal amount of charcoal at bottom and a "pinch" of starter work... just to get the coals going?Also, can I put on some almonds at the same time or are almonds a whole other process?
GirlyEgg, i ended up with my briquets because i'm stupid!! i went to HD eariler this summer and bought one of those bags of briquets for $2.99 and did not know they were briquetts until i got home. and i'm sorry i cannot answer any of your other questions. i smoked a block of cheese last night and my egg never got over 80 degrees.it was not very hard but i would recomend looking over This Method that the naked whiz has on his site it may help you a little more i also got a email that i will forward to you about smoking cheese. happy eggin tb
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!
