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Egghead Forum
Re: Smoked Cheese

Platinum Egger

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Posted by: ClayQ on 2007/12/01 10:30:53  

In Reply to: Re: Smoked Cheese posted by GirlyEgg on 2007/12/01 10:00:04

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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