Mes mods and cheese smoke

Discussion in 'Electric Smokers' started by uncle noon, Apr 22, 2015.

  1. uncle noon

    uncle noon Newbie

    I got a MES 30 for Christmas and I love it.  I have been smoking but not posting because I had to learn how to do "Q views" and I'm s..l..o..w at computers.  I was inspired to do the mod by the professors on the forum.  I will add the mailbox mod soon.  I smoked 6 cheeses and some deviled eggs.  The results were great.

    bmaddox likes this.
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Your cheese & eggs look great.... I done some cheese a few weeks ago, just waiting for it to mellow.... Gonna try it soon though....
  3. bmaddox

    bmaddox Master of the Pit

    Everything looks great. I like the paper towel holder. I might have to add that to my MES.

    I see that you used a silicon mat in your smoker. Have you looked into the Q Mats at The are mesh instead of a solid sheet so the smoke can get through them.
  4. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Everything looks good and the egg tray is beautiful.

    The Silpat mat is nice for baking but not for smoking cheese.  For better air circulation, as mentioned above, you can place the cheese directly on your racks or if smoking shredded cheese, a steamer tray.

    You will find that you will have better results after you incorporate a detached smoke generator. 


  5. uncle noon

    uncle noon Newbie

    I got the paper towel holder from Amazon, Inter Design Forma for $10.39.  I had the silpat and since have ordered Q mats.  Thanks for the good advice.
  6. daricksta

    daricksta Master of the Pit OTBS Member


    How did you cold smoke these? I got a kick out of how you had your cheeses labeled. Love the mat you used under the cheeses. I bought Qmatz from Todd Johnson to keep the cheeses I smoke from sinking into the cooking grates. I like how you positioned the two bottles of frozen water. I never thought of doing it that way and I prefer what you did here. Great presentation. You're safe and going on to the next round...

    How long did you smoke everything for? With the Qview, I'm really bad at that if there's a lot of prep work and I'm running late to get the stuff into my MES 30 Gen 1.

    I don't need the mailbox mod for my smoker. The AMNPS works just fine.
  7. uncle noon

    uncle noon Newbie

    I cold smoked using AMNPS with apple wood pellets.  I placed the cheeses, AMNPS, and frozen water bottles per the excellent recommendations by experts on this forum .I got the idea of using frozen water bottles and tagging the cheeses from guys on the cheese section of this forum.  I started out with 2 bottles and added another when my temperature began to creep over 90 deg. F.  I smoked the eggs for 2 hours and the cheeses for 3 hours.  I'm going to try the mailbox mod in order to keep from having to use frozen water to keep the temp. below 90 deg. Besides that it looks cool as hell!
  8. daricksta

    daricksta Master of the Pit OTBS Member

    The AMNPS works really well for cold smoking. Todd gave me that idea for using plastic jugs of frozen water to keep the temp down. I've had a tendency to oversmoke my cheeses--4-5 hours--because I didn't yet know what I was doing. Of course the frozen water was long thawed by that time and the ambient temp of the MES had risen. The next time I'm using those Qmatz and smoking no longer than 3 hours. I think I'll pull some at 2 hours for a comparison.

    What I was taught in these forum was to vacuum pack the cheese and let it just sit in the fridge for at least 3 weeks before the bags are opened. You'll be amazed at the changes. When you think the cheeses were too light and didn't absorb enough smoke you'll see over the course of those weeks the cheeses darken in color as the smoke is distributed around inside and out. It's really impressive. What I like about the vacuum pack bags (we own a Foodsaver) is that I can fill one with as many cheeses as I choose, take one out to enjoy and re-seal the rest. The remaining cheeses continue to develop in color and flavor. If you do it enough you no longer have to buy smoked cheeses at the store. I think later this year I'll be adding Gouda, Edam, provolone, Jarlsberg, and perhaps some Fontina to my standard mozzarella and sharp cheddar.

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