I guess this will be a sort of Q-View in progress as I didn't get a whole lot of pics for my cheese smoke the other evening. Daylight turned to dusk, then outright nighttime as the smoke progressed and I was unable to snap pics on my iPhone in the dark. HOWEVER... I do have a few shots as they went in for their smoke bath.
Cheddar in the back, Gouda in front.....
The A-MAZE-N Smoker placed at the bottom of the cabinet directly over the intake hole. Half filled with hickory dust, this new addition to my culinary arsenal preforms in this box like an absolute DREAM!!
It's almost like cheating!!
The cheese smoked for about 2 hours and temps were 79-80 degrees consistently!
Color did not change significantly....
I placed the cheese in Ziploc bags removing the air with the "suck a straw" method, and popped 'em in the fridge. I then sampled the cheese after I got home from work last night because I knew they would taste bitter and nasty. I needed that taste as a sort of starting gauge so by the time 2 weeks arrives I will know how much it changes.
The cheese was smoky and a bit bitter. Almost tasted how a burned out building smells. Almost had a fuel note to it. Not good! But I know this is gonna change!
More pics and a taste report in 2 weeks!