Can anyone give me some pointers on smoking cheese in their FE?
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There is a nice article about smoking cheese at the virtual weber bullet site....see link below. It doesn't reference the FE, but there is some good info to be had there.
http://www.virtualweberbullet.com/cheese.html
Jeff
http://www.virtualweberbullet.com/cheese.html
Jeff
Jeff,
Thank you. That is good information.
Rod
Thank you. That is good information.
Rod
Rodney,
Hey what's up.
Been thinking about that myself. My biggest concern in the FE is getting the pellets up to temp would get the cheese too hot. I'm curious is someone was able to do it in an FE. My FE has.
My thoughts are that you would need a good heat baffle, to allow the smoke to get to the cheese, but not the heat. You'll probably have to put a bed of ice under the cheese to keep it cool.
Might also have to cycle the smoker on and off. Just long enough on the smoke setting to generate smoke, then turn it off and let the cheese smoke. Leave it for 30 min? Cycle again -- on, off, etc wi
Hey what's up.
Been thinking about that myself. My biggest concern in the FE is getting the pellets up to temp would get the cheese too hot. I'm curious is someone was able to do it in an FE. My FE has.
My thoughts are that you would need a good heat baffle, to allow the smoke to get to the cheese, but not the heat. You'll probably have to put a bed of ice under the cheese to keep it cool.
Might also have to cycle the smoker on and off. Just long enough on the smoke setting to generate smoke, then turn it off and let the cheese smoke. Leave it for 30 min? Cycle again -- on, off, etc wi
Hey Russ,
How's your golf game?
I was thinking of putting a full pan or half pan underneath the cheese and filling it full of ice. Obviously I'd only use the smoke setting. If I still can't keep the temp down, I thought I might be able to put some ice in a container next to the cheese. I even thought about putting a pan full of ice above the cheese, but obviously the condensation would drip on it.
I'll let you know how it comes out. Good to hear from you Russ.
Rod
How's your golf game?
I was thinking of putting a full pan or half pan underneath the cheese and filling it full of ice. Obviously I'd only use the smoke setting. If I still can't keep the temp down, I thought I might be able to put some ice in a container next to the cheese. I even thought about putting a pan full of ice above the cheese, but obviously the condensation would drip on it.
I'll let you know how it comes out. Good to hear from you Russ.
Rod
You too Rod,
No golf in MN this year.
Golf is going good when I can get it, still shooting in the 70's, no holes-in-one this year, yet, couple of near misses.
My biggest concern is that blast of heat from the bottom as the burner cycles on and off. If you can keep that from getting to the cheese..you'll be golden. I've suggest to CS that they develop a baffle for the bottom to absorb that heat blast (oops, there goes my idea...) Hey, No Q'in secrets with me.
Russ
No golf in MN this year.
Golf is going good when I can get it, still shooting in the 70's, no holes-in-one this year, yet, couple of near misses.
My biggest concern is that blast of heat from the bottom as the burner cycles on and off. If you can keep that from getting to the cheese..you'll be golden. I've suggest to CS that they develop a baffle for the bottom to absorb that heat blast (oops, there goes my idea...) Hey, No Q'in secrets with me.
Russ
This may be obvious...but, use a piece of non-stick foil under the cheese. Yes, you'll have to flip it part way thru the smoke, but it won't ooze away into the melted ice pan underneath.
I wonder if a partial baffle over the fire pot might not reduce heat and increase smoke???
FYI, sharp, white NY cheddar and orange smoke. Age the cheese for 3-4 days. Good stuff!
I wonder if a partial baffle over the fire pot might not reduce heat and increase smoke???
FYI, sharp, white NY cheddar and orange smoke. Age the cheese for 3-4 days. Good stuff!
Hey All,
I'm thinking of attaching a box to the exhaust of the FE and smoking there....kinda like a smaller sized version of the FE cooking chamber (like 1/3 size). Of course I would duplicate the exhaust port size so the smoke has somewhere to exit the smaller unit.
Jeff
I'm thinking of attaching a box to the exhaust of the FE and smoking there....kinda like a smaller sized version of the FE cooking chamber (like 1/3 size). Of course I would duplicate the exhaust port size so the smoke has somewhere to exit the smaller unit.
Jeff