Cheese Fest w/ Q-View

Discussion in 'Cheese' started by bobdog46, Apr 20, 2012.

  1. Just smoked 8 lbs of cheese - Pepper Jack - Colby Jack - Mild Cheddar - Sharp Cheddar-  The AMNS worked perfect again. I used a mix of hickory & maple dust.[​IMG][​IMG][​IMG][​IMG]
     
  2. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks good Thumbs Up
    I need to smoke some more before i run out
     
  3. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    Looks great!

    What is your smoker?  Did you fire it up or use only the AMNS and dust?  How long did you smoke it?  Do you smoke to an IT or just by eye?

    Inquiring minds and all that.
     
  4.   Smoker is Master Forge-  Did not fire it up. AMNS only with maple & hickory dust - Smoked it for 4 1/2 hrs
     
  5. s2k9k

    s2k9k AMNPS Test Group

    What was the outside temperature there? I would like to try cheese sometime but I just think it's too warm here in Ga.
     
  6. I did this last night and outside temp was 70-75
     
  7. s2k9k

    s2k9k AMNPS Test Group

    I guess I could do it at night, don't know why I didn't think of that. Hmmmm just another reason to talk myself into an AMNPS!
     
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great looking cheese smoke. Congrats 

    S2K9K you can always add an ice pan to the smoker to help keep the box temps down or some folks freeze a 2 liter bottle of water and stick in the box
     
  9. Great looking cheese. 
     
  10. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Nice Color!!

    Todd
     
  11. wow, 4 1/2 hours! I made my first batch (only 2lbs) a month ago and let them go for 3. Guess I'll have to leave a few pieces on for a bit longer next time
     
  12. I have done several batches and always go 4 - 4 1/2 hrs.  I then vacuum seal the blocks and put in the fridge for at least 12 days before consumption. Haven't had a bad batch yet.
     

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