Muenster with the AMNPS in my Smoke Vault (update-ready to eat)

Discussion in 'Cheese' started by smokinal, Aug 13, 2011.

  1. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Michael & Roller!

    If you guys smoke some cheese in this heat,

    do it early in the morning. I had to add more ice about half way through,

    but I was able to keep the smoker temp down.

    A few more days & I'll get out a piece for tasting.
     
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Thanks for the update - will play some more.
     
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You guys also have to take into consideration what smoker your using the AMNPS in.

    In my Smoke Vault there are a lot of gaps where the smoke can escape, so more smoke may not translate into over smoked food. 

    Where as the MES is so well sealed & insulated that the same amount of smoke could be way too much.

    Just my 2 cents!
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great point Al !!!

    I keep forgetting you have a Smoke Vault now.

    Why do I keep thinking you have an MES---Did you used to have one???

    I'll blame it on CRS !!!

    Bear
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    Yes Bear I had a MES 40 for over 2 years, it was a great little smoker.
     
  6. daggerdoggie

    daggerdoggie Smoke Blower

    Looks great! Now the waiting begins.[​IMG]
     
  7. tjohnson

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


    Great point Al!!!

    Every smoker has it's own little quirks and we can't assume that all electric smokers perform the same.

    Your Smoke Vault is not insulated and does not have a good door seal.  Air leaks are not necessarily a bad thing, cuz you get more air flow. 

    IMHO - Some smokers are too tightly sealed anyway.

    When you Cuttin' The Cheese?

    Todd
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I've been dying to get a piece out, but I'm going to wait until the first of next week.

    We had 1 block of white cheddar left from a smoke a few months ago.

    We put it in the food processor with about 1/2 cu dry white wine & pulsed it a few times until it got creamy.

    It made a great white wine cheese spread,

    Hopefully that will get us thru the weekend.

    I'm gonna try it with the Muenster too.

    But I don't think it will go with the white wine as well as the cheddar did.
     
  9. [​IMG]   but maybe a buttery chard.....

    Tom
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    Might give that a try!
     
  11. teeznuts

    teeznuts Master of the Pit

    Sorry to hijack but the white wine cheese spread just made my mouth water. Do you add anything else? I have to try this!
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    No just the wine & cheese.

    Once you try this it will be your go to cheese spread.

    It's always a big hit with company.
     
  13. Al,

    this is a little off subject but i have been grinding on rock for 30 years and when going back thru this i noticed you are setting your smoker on a "filled travertine" tile, after the smoke (cool down) no problem, the fill is typically a polyester resin. you might want to change out that stone, heat will not ever be an issue with stone but it with the polyester resin fill, i  might be over thinking this but the high heat of a start over a fill might have the same issue as some have with useing a starter fluid or stick to get the processs moving. again i apologise if i am over reacting (seeing too much into this) or nit picking.

    tom
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    The AMNPS is only sitting on the tile for about 5-10 minutes to get it started.

    The tile is on a table next to the smoker. As soon as it starts smoking the AMNPS goes in the smoker & the tile stays on the table.

    The tile doesn't even get very hot, I use it as a hot plate on the wooden table.

    But thanks for the heads up!
     
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    OK I just got a block out of the fridge after 2 weeks & it turned out really well.

    Great taste & just the right amount of smoke!

    Here's a couple of pics:

    [​IMG]

    [​IMG]

    Settling in with some cheese & crackers, a glass of Johnny Walker & a movie on HBO!

    Life is good!

    Thanks for looking folks!
     
  16. tjohnson

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

    Johnny Walker Red or Black???

    Looks Awesome Al!

    Todd
     
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Since it's the first taste of the cheese I thought a glass of JW Black was appropriate.

    But the second glass will be Red.

    Thanks for the compliment Todd!

    It means a lot!
     
  18. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    That looks great!!  I would love to try a cracker or two!
     
  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Blue!
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks Great Al !!!!

    Polly want a cracker!!!

    Bear Want one too!!!  [​IMG]

    Bear
     

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