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Ron_L
12-24-2007, 03:57 PM
Following the instructions from one of the regulars on the Egghead forum I decided to smoke some cheese to take to my sister's for Chirstmas snacks. I bought bricks of Swiss, Colby, Co-Jack, Mild Cheddar and Sharp Cheddar. I used 6 briquettes of Rancher with two chunks of apple wood on top of them in the Egg. I used a water pan filled with ice to keep temps down. The temperature held between 70 and 90 degrees for the 90 minutes that the cheese was smoking. The cheese tasted great. I think the Swiss was the best but they were all good. I cut each piece in half and vac-u-sucked them.

The cheese going into the Egg...
http://i35.photobucket.com/albums/d172/Ron_L/Big%20Green%20Egg/IMG_4470.jpg

The cheese after 90 minutes...
http://i35.photobucket.com/albums/d172/Ron_L/Big%20Green%20Egg/IMG_4473.jpg

The final product...
http://i35.photobucket.com/albums/d172/Ron_L/Big%20Green%20Egg/IMG_4474.jpg

thirdeye
12-24-2007, 04:07 PM
That's great looking CoJack. I need to try some of that. Remember that the flavors will be a lot smoother in a couple of days. I could tell a difference in the stuff I smoked yesterday.

boatnut
12-24-2007, 04:08 PM
i wonder how they get that nice dark rind on the commercial smoked cheeses?

The Anchorman
12-24-2007, 04:12 PM
i wonder how they get that nice dark rind on the commercial smoked cheeses?

A spray of liquid smoke. I smoked some the other day and let it go for a little longer and achieved a darker appearance.

Bbq Bubba
12-24-2007, 04:17 PM
That look's great Ron, does that make you a cheese head now???:biggrin:

elvis67
12-24-2007, 05:01 PM
I did some sharp cheddar and some swiss yestrerday. Used 5 brickettes of kingsford ashed over and used small chunk of hickory and apple wood. Came out better than I expected and was so easy, I thought I might screw it up. Had it on for about 1 hr. Prety much followed the instruction I learned from here.

JD McGee
12-24-2007, 05:19 PM
Lookin' good Ron...I have a few that Brian gave me the other day. Gonna try them in a fattie and a few ABT's tomorrow.

BBQ Grail
12-24-2007, 05:20 PM
That's nice. Another additional to the list of reasons I need an Egg.

swamprb
12-24-2007, 05:59 PM
Ouch! I take it the Sharp Cheddar has the toothpick mod? Looks nice Ron! The smoked cheese I did the other day lets me know its there every time I open the garage fridge!

smokinbadger
12-24-2007, 07:53 PM
That look's great Ron, does that make you a cheese head now???:biggrin:

Hey now! It takes more than that to become a cheesehead. But smoking such good looking cheese is a good start.

Ron_L
12-24-2007, 07:59 PM
Ouch! I take it the Sharp Cheddar has the toothpick mod?

Sort of... The Colby had no toothpicks, the mild cheddar had one and the sharp cheddar had two.

Azinine
12-24-2007, 09:40 PM
I gots to try that soon.

Do you guys think that the same procedure could be followed in a WSM? i.e. - 5-6 briqs, a couple of wood chunks and ice water in the pan?

Rick's Tropical Delight
12-24-2007, 09:45 PM
whooohoooo! :biggrin:

i'm smoking 5 pounds of cheddar tomorrow for my first time ever

Ron_L
12-24-2007, 10:31 PM
I gots to try that soon.

Do you guys think that the same procedure could be followed in a WSM? i.e. - 5-6 briqs, a couple of wood chunks and ice water in the pan?

I don't see why not. You may have to fiddle with the number of briquettes to keep the temp below 100.

Mo-Dave
12-25-2007, 12:34 AM
Amazing I did almost the very same thing today on my spicewine. I cut the blocks lengthwise before smoking, put different numbers of toothpicks in each, to identify later. I used 10 briquettes and 4 small chunks of hickory and pecan.

I smoked some farmers cheese instead of mild cheddar along with some pepper jack baby swiss, ny sharp colby jack Went almost 3 hours at or below 90 degrees, with no ice used.

I will only get a taste Christmas day, the rest is being given out.
Dave