- Nov 25, 2014
- 2,020
- 50
5 pounds of Pepperjack and 3 pounds of butter in the BGE. Was going to do this yesterday but thanks to the bright sunny day the temperature of the BGE was at 90* by the time I got to it.
Was in there for 5 hours, had the top of the Egg just cracked open. The Boss absolutely LOVES heavily smoked cheese. Just pulled it out of the fridge for the pucture, my dogs are walking around sniffing the air lol....IJ, Looking good, did you get some nice color ?
Will be sitting in the fridge for a while. We have 5 pounds on smoked Monterey Jack to use first...Neat ! any finished pics ?
Gary
Had one of those duh moments.....fresh out of vac sealing rolls, will be here tomorrow. duhhhhhhhhhhhhhhhhhhhhhhhhhhhh
IJ looks good, I did some cheese yesterday also, just finished vac packing it.
One thing I have figured out about butter is the smoking chamber needs to be in the temperature range of where the butter gets soft otherwise the flavor is very light. 65* seems about right for me. When I use the MES for butter I have a goofy contraption that I use to heat the MES chamber....
I will have to try butter, sounds good
Thanks
Dang it man that looks great!! Nice job
A full smoker is a happy smoker
DS
It started to darken by the time we got it sealed a couple of days after we smoked it....And thanks for reminding me.....lol....
5 Hours? Wow! That's a long time for cheese,,,,,,,,, in my opinion. Watch for it to start darkening in no time. But Remember!.... The boss loves heavily smoked cheese.
Yes, it does need to be at a temperature where it is not hard. It is also like cheese and takes a week or so for the smoke flavour to fully penetrate and to mature.
One thing I have figured out about butter is the smoking chamber needs to be in the temperature range of where the butter gets soft otherwise the flavor is very light. 65* seems about right for me. When I use the MES for butter I have a goofy contraption that I use to heat the MES chamber....
That last batch of butter is going to be tucked away for a while prior to its use, going to be getting warm here soon and didn't want to run out of smoked butter.Yes, it does need to be at a temperature where it is not hard. It is also like cheese and takes a week or so for the smoke flavour to fully penetrate and to mature.