Printable View
Title says it all. Anyone done this and have suggestions? I have 48-hour dough proofing for tomorrow and tomahawks on the Egg now at 275 (then rest and sear quickly on high heat) and was half thinking of smoking some of the cheese for tomorrow.
A quick google indicates you need to do it super low, like 90F. Which I can’t manage today but may try soon.
I've never been able to hold lower than 165 175 F There might be some BGE foo that tells that story, I'd like to hear it.Quote:
Originally Posted by robin3mj
Yeah. What I’m reading is a super clean egg, a very small handful of charcoal lumps and a good amount of cherrywood etc. chips.
Pan of ice on the Ceramic Shield below the grate. Vents TBD. Hafta balance keeping heat in vs feeding the fire too much.
Goal being more smoke than heat.
I did a salmon a number of years ago at 150 and now I’m wondering if this method could get you even lower. Which reminds me of the cold smoked tuna I had in Galway one time. That was like candy. Damn.
May give it a whirl later this week.
OK wow that's a compelling process, I get it. Might even work. FWIIW Mom used a simple Weber(?) electric smoker to preserve mounds of Bluefish every yr. Sooooo, just to riff on this Calculus a bit more what if you simply toss a smoke box with those chips into the BGE ontop some briquets and let nature take it's course? *Thinking briquets are the ticket vs lumpQuote:
Originally Posted by robin3mj
Roger that. Let’s compare notes if you take a crack.
Now you have me tempted. If I happen on a good source of bluefish than to be sure it is game on.Quote:
Originally Posted by robin3mj
Bring back the Too Tall pig roast!
Thanks for remembering. I've been getting a bunch of requests from the locale for this. I'll put it on the calendar for this yr. The date is always Halloween.Quote:
Originally Posted by rwsaunders
I've not done it, but from what little I've researched the key to keeping the temp low is to use a smoker tube, something like this :: https://pitboss-grills.com/accessories/a-maze-n-smokers And obviously you need low ambient temperatures, and you want to keep the sun off your grill if possible. Here in GA most of the year is too warm to smoke cheese because of the ambient temp. My (black) steel drum smoker will hit 150*F internally sitting in the sun in the summer. That's without a fire in it!