Cheese in the Outers with the Amazin Smoker

andydoc

Newbie

Original poster

Jul 4, 2011

8

10

Orion, IL

• Jul 9, 2011

• #1

1st post...but been lurking for awhile.  my 1st attempt at cheese in my old Outers smoker and Amazin smoker turned out too hot (was in the sun and didn't pay enough attention).  Anyway, lesson learned, and here is my 1st "real" attempt.  The cheese is 1/2 done in the smoker, and so far so good.

Just wanted to thank everyone for the excellent forum, instructions, and superiour support for a newbie...

Take'er Eazy

AndyDoc

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Jul 9, 2011

• #2

Looks like its gonna be a smoke cheese success. 

 

tjohnson

Smoking Guru

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Dec 29, 2009

5,600

139

Savage, MN

• Jul 9, 2011

• #3

Cheese looks good so far.

Couple things:

Heat rises, so your your cheese directly above AMNS can melt.  Install a small pup tent over the AMNS of move cheese away fro direct heat

Use a frozen jug of water to help keep temps down

I use a set of cooling racks fro Walmart.  Cost me $9

Vac seal and let it rest for 10 days or so.  It will mellow with age.

Todd

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Jul 9, 2011

• #4

I am with Todd on the tent.  I use my 22.5 Weber kettle for cold smoking.  Plenty of air flow with the bottom vents open and the top vent closed 1/2 to 2/3 of the way.  A loose tent of foil has never caused a problem for me with the AMNS.  It is truly a great little gadget.

Good luck and good smoking.

 

SmokinAl

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Jun 22, 2009

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Central Florida (Sebring)

• Jul 10, 2011

• #5

The frozen water jug or bowl full of ice works well too.