AMNPS Christmas Cheese Smoke, 32 lbs!!! with Q-View

Discussion in 'Cheese' started by teeznuts, Dec 5, 2011.

  1. teeznuts

    teeznuts Master of the Pit

    After bringing it to Thanksgiving gatherings, my smoked cheese has been requested for Christmas gatherings here in California and in Chicago. Guess I better get hustling. Started off with 32 1/2 lbs of yummy cheese of different varieties.

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    Fired up both ends of the AMNPS with a mix of hickory, apple, cherry and maple. I like a heavy smoke for 3-4 hours so I light both ends when I do cheese.

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    Love me some provolone!!! 11 1/2 lbs worth of provolone logs bathing in AMNPS goodness.

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    While the provolone was smoking I cut up the cheddar, pepper jack and colby jack in preparation for their turn in the smoke.

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    Flash forward 3 1/2 hours and the provolone is done. It looks beautiful IMHO.

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    Colby jack, cheddar and pepper jack making the rotation.

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    3 1/2 hours later.

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    left these guys on a little longer. maybe I should throw the other ones back on too. I love the sweat and color.

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    20 days to rest before this cheese makes it's appearance at Christmas gatherings. Should be perfect by the time it's served up.

    Thanks for looking.
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Beautiful...Wish I was on your Christmas list of Stops!...JJ
     
  3. Lol, now that is alot of really nice lookin cheese.

    Gonna be alot of happy people.

    Happy Smokin'

    Mike
     
  4. smokinal

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

    It's going to be a great Christmas for your friends & family. 

    Great looking color on the cheese!
     
  5. tlcase

    tlcase Smoke Blower

    Nice! Where does one get these giant logs/blocks of cheese from?
     
  6. tjohnson

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

    TEEZ

    You gonna break the bank with all your smokes!

    That cheese looks AWESOME!

    Todd
     
  7. sound1

    sound1 Smoking Fanatic

    a lotta smokin goin on.....looks great
     
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hey Teez 

    Great cheese post. Do you wipe down the sweat at the end of the smoke or do you let it air dry. There are two schools of thought on this one. One is wiping it down eliminates great smoke flavor and the other is to get the moisture off right away to avoid mold down the road. 

    I will PM you my address for some of the provolone [​IMG]
     
  9. teeznuts

    teeznuts Master of the Pit

    Thanks everyone! The smoked cheese is definitely a hit at the holidays and it's so much cheaper to do it myself than to pay retail for it. Plus some "smoked products" are not truly smoked as "smoke flavoring" is added. This is the real deal.
     
    Hey tl, the 5# colby jack and the 3 2#ers of pepper jack  I got at walmart. The logs of provolone I get from Smart & Final but they only have stores in Az, Ca and Nv. The cheddar I got at Cash & Carry (owns the smart & final chain) but they are only in Ca, Id, Or and Wa. Probably any restaurant supply store out your way would have em if walmart doesn't.


    I SAVED $$$$

    I spent $117.51 total on cheese but I can justify it since it's for several holiday gatherings. In a recent thread on money I save smoking myself, I noted that purchasing smoked cheese from the stores would run between $5.19-6.99 per 8 oz. At those prices this much cheese would have ran me between $332.16(low end) and $447.36(high end) if I didn't have the ability to smoke it myself. That would definitely be a BANK BREAKER!


    I don't wipe off a drop! That's smoke juice! I actually wrap it up tight, as is, and away it goes for 2 weeks. I've never had any mold issues. I cant wait to "sample" the provolone. One of my favorites.
     
    Last edited: Dec 5, 2011
  10. rbranstner

    rbranstner Smoking Guru OTBS Member

    That is a load of cheese for sure. Great work. I can't wait to dig into my cheese I have aging as well. Waiting is the hardest part isn't it.
     
  11. frizzlefry

    frizzlefry Smoke Blower

    That's a lot of cheese!  Looks good!
     
  12. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Wow that is a lot of cheese!!!  Looks great! 
     
  13. Wow wish i could smoke in the Canadian Winter!!!!!!!!!!!! Good job!!
     
  14. teeznuts

    teeznuts Master of the Pit


    With the AMNPS you can do it in a card board box on the porch if you're careful.
     
  15. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I don't wipe the moisture off either. Once its vacuum packed the humidity soaks right back into the cheese.

     
  16. That looks amazing. I will be trying for the first time next week could you help me with the following;

    - Will the amazin saw dust work or do I need pellets?

    -How do you let it rest or age for the 20 days, in fridge or freezer?

    Do I need to put ice in smoker, or was that just because it was hot outside? 
     
  17. teeznuts

    teeznuts Master of the Pit

    That looks amazing. I will be trying for the first time next week could you help me with the following;

    - Will the amazin saw dust work or do I need pellets? I've only used pellets but I'm sure you're fine with saw dust.

    -How do you let it rest or age for the 20 days, in fridge or freezer? It only needs to rest 2 weeks and it's done by wrapping it tight in plastic wrap, ziplocks or meal saver type sealing bags. Place in the fridge. I've heard some people get crumbly cheese if placed in the freezer but I've never tried  it. Most here just wrap and place in the fridge for 2 weeks.

    Do I need to put ice in smoker, or was that just because it was hot outside? I use ice even when its freezing outside because I burn both ends of the AMNPS which doubles the heat coming from the unit. If you only light one end you may be able to do without ice but I like a nice pounding of smoke so I light both ends and smoke from 3-4 hours.

    Feel free to ask any other questions you may have.
     
  18. tjohnson

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

    Great Answers Teez

    Sawdust works great, and burns a little cooler too.

    Ice is not really necessary, unless it above 70° outside.  Teez like to light both ends, and this increased the heat inside the smoker.

    Personally, I like about 2 1/2 hours of light smoke on my cheese.  It's a little bit of "trail and Error" to find what you like

    Todd
     
  19. tlcase

    tlcase Smoke Blower

    My personal preference is 3 hours with one end lit using pellets. As long as I can keep my chamber temp below 85 degrees or so, no ice for me. Of course that will change when I try this summer...which will inevitably happen because I and everyone I share with is addicted to smoked cheese.
     
  20. Couple of quick questions. I have the Masterbuilt 30" electric smoker. I will be using the AMNPS. Do you flip the cheese half way through? Since it is cold around here and I will not not need any ice but do you still you a water pan at all?
     

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