First cheese in MES 30

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
 
looks great!!!

what got me/my attention was the eggs at 45minutes? is that the thought at 225 degrees or does anyone know the wiggle room here? do not want to dry out the eggs or over cook them.

thanks for the help/clarification in advance.

Tom
Sorry I am just seeing this now.  The eggs were hardboiled, as someone mentioned, before hitting the smoker.  I think 45 minutes was too short.  I will go 2 - 3 hours next time.  Cold smoke for both the eggs and cheese.  I was struggling to keep the temp below 90 on these.  Now that it's in the low 30's much of the time, I am planning on doing more cheese and eggs soon.
 
I don't know for sure.  I will try 2 hours next time and see what happens.  I'll probably use hickory and apple since that's what I have and there will be cheese in there too.  I REALLY love the cheese sticks and so does my son.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky