Mule's cold smoked cheese in the MES 40 using AMNPS with Qview

Discussion in 'Cheese' started by themule69, Mar 27, 2014.


  1. It is time to finish up my cheese smoking before it is to hot. The MES 40 filled with. Sharp cheddar, pepper jack, Chipotle white cheddar and mozzarella. I have the AMNPS loaded with two rows of hickory.
    This will give me over 100 LBS to make it threw the warm months.
    Happy smoken.
    David
     
  2. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    When you smoke cheese, you don't mess around! That is a great looking load of cheese.

    Disco
     
  3. talan64

    talan64 Meat Mopper

    That's a lot of cheese.  But it sure does look good.  Hope it gets you through the summer.
     
  4. Thanks guys. I have about 100LBS I added to the collection this winter. If you can ever get ahead of the game. It is so much better. The longer it ages. Mr. T has tought me a lot about cheese. Both with his threads and PM'S
    HAPPY SMOKEN.
    David
     





  5. This is my "Mr.T" starter kit. I hope to make the summer. I would hate to run out.
    Happy smoken.
    David
     
    snorkelinggirl likes this.
  6. cdnwildsmoker

    cdnwildsmoker Fire Starter

    Wow that is an awesome stockpile!!! I just got my AMNPS yesterday and can't wait to get some cheese smoked! Did you have to modify your smoker or you just place the AMNPS in the bottom?? Do you always smoke for the same length of time?? Do you use anything other than hickory? Sorry for the barrage of questions but the more info the better!! I have read through Mr T's threads and will do so again before I put some smoke to the cheese.

    Thanks CWS
     
  7. CWS

    The colder it is the longer I smoke. I like a lot of smoke. So I use about half of a AMNPS. I have found that when I get the color I am looking for. I normally have the flavor I want to go with it.I use all sorts of different pellets. I put the AMNPS on the bottom left, pull the chip loader out about 1 inch.

    Happy smoken.

    David
     
  8. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    My cheese smokes now feel less than adequate... I'm having size issues. Lol!
     
  9. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hey David,

    Sorry that I missed your thread last week, but I'm glad I caught it today!  Wow, looks like a great cheese smoking project.   [​IMG]   [​IMG]

    Looks like you must have got that extra refrigerator for cheese storage that you were talking about a while ago.  Sweeeet!

    What temp do you store your cheese at?  

    Looks just great.  Thanks for sharing!

    Clarissa

    and….[​IMG]
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job David !!![​IMG]

    Super Load of Smoked Cheese you got there!!![​IMG]

    And Thanks to Clarissa for bumping this up----I almost missed it entirely!!!

    Bear
     
  11. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hey David! I about missed it too...that's a lotta really amazing looking cheese, my friend!

    Nice going!

    Red
     
  12. woodchucks

    woodchucks Smoke Blower

    Great looking cheese. How long will vacuumed sealed chees last?
     
  13. Now that's some cheese dang :) Wish you were my neighbor !Looks great I love good cheese how long did you smoke it for ?
     
  14. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey David

    I have some huge cheese eaters at my place.  Apparently I have to follow your example.  But like you, I will have to buy another fridge.  DROOL

    Gary
     
  15. Red I am going to smoke a couple pork butts this week end with your Memphis magic dust is your recipe you posted enough for 2 may 5 6 lb butts will post pictures any tips like how long I should rub down for thanks
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Wow! That's a supply and a half!!! Looking tasty!
     

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