Smoked Cheese using the NEW A-MAZE-N-SMOKER

Discussion in 'Cheese' started by beer-b-q, May 4, 2010.

  1. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Well I finally got around to trying out my NEW A-MAZE-N-SMOKER and let me tell you It is AWESOME!!!

    I decided to do Cheese for my first smoke with it and it worked like a champ. It is totally "SET IT AND FORGET IT" for smoking cheese.

    I decided to let the cheese smoke as long as the saw dust lasted.

    Here are some of the qview at the start. I will post the finished qview when it is done smoking.

    Left to Right: Top 2 Rows; Baby Swiss, Mozarella, CoJack
    Bottom Row;
    Regular Swiss

    Left to Right:
    Sharp Cheddar, Mild Chedder, American Cheese

    Mozarella Sticks (Inspired by bearcarver)

    Loaded Smoker

    A-MAZE-N-SMOKER Loaded

    A-MAZE-N-SMOKER Started
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    ok I need to get me one of those. All these smoked cheese post has me wanting
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    I have a feeling these things are going to be VERY POPULAR...

    The one I have is the smaller 6x6 size. I would suggest buying the larger size.

    The 6x8 would provide more versatility because it would have a longer smoke time If fully loaded for longer smokes or you can partially fill it for shorter smokes.
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    I agree with Paul on the getting the larger size. I have done 2 smokes with mine and they work fantastic. Todd is also getting together some different flavors of sawdust to add to his offering and that will be a great addition.
  5. wingman

    wingman Smoking Fanatic SMF Premier Member

    I did 2 smokes with the A-MAZE-N-SMOKER this weekend. Great little unit. The second time I lit both ends and the center. It produced more smoke this way for my larger smoker. The cheese was done in 3 hours with no bitter flavor at all. With the center lit, it took 3 hours to burn up the sawdust.

    One smoke was during the day and the other in the cooler temperatures of the night. The cheese smoked at night was a bit more moist. From now on i will do the cheese in the cooler hours.
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Great looking cheese! Now can you wait a couple of weeks? That's the hard part. [​IMG]
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice job Paul, looks delicious.[​IMG]
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Here is what it came out looking like, It could probably have used a little less smoke...

    We taste tested first and then vacuum sealed the rest...
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    They look great!------->>[​IMG]

    Looks like you got more smoke on yours than I did. Next time I'm gonna put more smoke on mine too.
    When I did that taste testing party, my son was one of the 5 testers. Beside the score he gave of all 8 cheeses, he noted----"Needs More Smoke".

    That apple didn't fall far from the tree!

    With that A-MAZE-N-SMOKER, we can put all the smoke we want on it. I just didn't know how much to put on, and I was afraid to put too much on it. Let us know when you bust those packs open.

  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    I started trying them last night and they are good. Some I think has a little to much smoke, but not sure I would do it differently because they are good now and only time will tell if they get much stronger...

    On these I smoked them 7 hours...[​IMG]
  11. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Nice job Paul....7 hours is a long time for cheese, but you can just let them sit longer before you eat them and they should mellow out. Great job !

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