Smoke Cheese Obsession

Discussion in 'Cheese' started by surber55, Jun 1, 2013.

  1. surber55

    surber55 Fire Starter

    After my first attempt at smoking cheese, I'm addicted now.  My wife recently bought a large selection of cheese and today i smoked them on my new MES 40".  

    Up early and getting them ready to smoke!

    On to the smoke!


    After three hours of hickory smoke.

    Now the wait,  May be ready by the 4th of July!

    Thanks for viewing!
  2. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Looking good Surber, What were your internal smoker temperatures?

  3. surber55

    surber55 Fire Starter

    Thanks Mr. T!  To be honest I didn't pay too close attention to the temps as I started early in the day and it was fairly cool out.  I never turned on the MES, I just used the AMNPS with hickory pellets.  It really did seem to heat up very much though.  Is there a target temp I should be watching for?  
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looks smoked cheese!

  5. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Yes, It's been my experience that cheese will begin to change it's consistency at 80° so I will pull mine at 70°-75°.  When using a AMNPS in my 22 cf. cold smoker, the temperature can go up as much as 30°, therefor in the warmer months, a external heat sink is used. 

    The following links will help you out with your cheese along with addition information.  If I can be of further assistance, please ask.

    Enjoy your cheese.

  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice. I love my smoked Cheese.
  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks great!  Love some smoked cheese!


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