First Cheese Smoke w/ A-Maze-N Q-Mats!

Discussion in 'Cheese' started by mneeley490, Sep 7, 2013.

  1. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Temps today were not optimal for cold smoking, but I have friends coming in 2 weeks, and they requested smoked cheese.

    Soooooo, I sliced up 5 lbs. of sharp cheddar into chunks, and included a pound of soft goat cheese just for the heck of it.

    Used a Q-Mat I bought from Todd, and slid into the fridge smoker with about 10 lbs of ice inside.

    Since temps are in the 70's today, I thought it best to speed up the smoke as much as possible. Lit up my AMNPS on both sides with a 50/50 mix of apple and peach pellets, and kept my smoker inside the garage, out of the sun with the garage door wide open.

    Pulled them out after 3-1/2 hours. My probe was reading 92°, but it didn't feel that hot in there to me. I'll have to calibrate it again.

    Anyway, here are a couple before shots:



    And a couple after shots:



    As you can see, there was no melting at all. The goat cheese held up remarkably well on the Q-Mat. Not so well when I went to insert it into a vacuum sealer bag. Oh well, it's still mostly intact.

    So the verdict--Todd's Q-Mats are great! I'm sure this would not have worked out half this well without it. Thanks Todd, you've come thru again with another great product!
     
    Last edited: Sep 7, 2013
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Cheese looks great and the Q mats are awesome.

    I need to order some for my uds.
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks good next week temps are suppose to be coming down fall is here,   smoke on :)
     
  4. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Yep, as soon as it gets cooler, I  have a boneless pork leg that I will brine and smoke as a ham. [​IMG]
     

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