Good day for a cold smoke

Discussion in 'Cheese' started by thehoz, Mar 7, 2015.

  1. thehoz

    thehoz Fire Starter

    40 degrees here outside of Pittsburgh...so I decided to do a cold smoke in the MES 30 with the AMNPS.  Seems the inside of the smoker is around 64 and slowly climbing.  I think I'm just going to let it all sit for 2.5 hours or so.  I'm doing 2 chunks of mozzarella, 2 chunks of longhorn, a ton of mozzarella sticks and a dozen eggs.

     
    Last edited: Mar 7, 2015
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    TH, Nice looking goodies in there !
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great Start !!![​IMG]

    I love smoked Mozzarella!!!------My Favorite!![​IMG]

    Bear
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks good now the waiting begins. Let it air before you wrap it, it will make it better IMHO
     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man that looks great and I see your smoker is full so no complaints from me LOL 

    A Full smoker is a happy smoker

    DS
     
  6. tjohnson

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

    Smoked Mozzarella and dark beer....YUM!
     

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