Cheesecake in the Egg - Page 2

gtr · 10-03-2018, 09:55 AM

I could eat a whole one of those right about now - I have a serious weakness for cheescake. Looks great, John!

Ron_L · 10-03-2018, 09:57 AM

Quote:

Originally Posted by R2Egg2Q

Thanks Ron. We didn’t get even a hint of smoke from the crust. I used the most smoke neutral lump I have (Rockwood) and no smoke wood.

Thanks... I used Timber lump and no wood, either, and waited about an hour after lighting the drum. It seemed to be only in the crust. Weird...

Jason TQ · 10-03-2018, 10:28 AM

Quote:

Originally Posted by Ron_L

Thanks... I used Timber lump and no wood, either, and waited about an hour after lighting the drum. It seemed to be only in the crust. Weird...

I wonder if it was just an anomaly. My wife has done them in our egg, WSM and previous backwoods a bunch with no smoke flavor noticeable. But.....my drums do have a deeper smoke flavor sometimes because of the more direct cooking. So I wonder if the drums are possibly different.

10-03-2018, 09:55 AM	#16
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I could eat a whole one of those right about now - I have a serious weakness for cheescake. Looks great, John! __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?