Saison Posted March 1, 2011 Report Share Posted March 1, 2011 Quote Link to comment Share on other sites More sharing options...
Saison Posted March 1, 2011 Author Report Share Posted March 1, 2011 Re: Smoked cheese Quote Link to comment Share on other sites More sharing options...
Saison Posted March 1, 2011 Author Report Share Posted March 1, 2011 Re: Smoked cheese Grinding a little grain for a Munich Dunkel while I'm at it. Quote Link to comment Share on other sites More sharing options...
primeats Posted March 1, 2011 Report Share Posted March 1, 2011 Re: Smoked cheese Looks very cool! I don't think I've ever seen that screen you use before. What's it for? Quote Link to comment Share on other sites More sharing options...
Saison Posted March 1, 2011 Author Report Share Posted March 1, 2011 Re: Smoked cheese I just cut that out the other day - first use. It was a scrap metal/kill-time project that I was going to use as a bit of a indirect heat shield (the cheese is quite sensitive to melting), and I might weld a 2" lip around the edge as a tray for doing smaller veggies like sliced squash/cherry tomatoes/etc...might work, might just wind up on the curb, lol. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted March 1, 2011 Report Share Posted March 1, 2011 Re: Smoked cheese You can find similar items off the shelf in various sizes: http://www.google.com/products/catalog? ... EMQ8wIwAQ# But that wouldn't be as fun, would it You might try adding a tray of ice on the lower rack, too, to help cool the interior of the grill when doing cold smoking. Quote Link to comment Share on other sites More sharing options...
Saison Posted March 1, 2011 Author Report Share Posted March 1, 2011 Re: Smoked cheese Yeah, I've got a couple veggie trays, but I wanted this one cut to the shape of the KK, although you can't see the taper at the back. I completely forgot about adding ice, which I could have easily done, as the KK is sitting above a sheet of ice, lol. I can't believe I forgot about that, because I have used ice before on cheese and bacon... Quote Link to comment Share on other sites More sharing options...
