I tried out my my first amaze-n today in a weber kettle. Mozzarella, sharp cheddar, pepper jack, brie, and string cheese.
All was straight forward, used apple wood (which didn't seem to smell like the apple chunks I use- harsher, not as sweet), used a foil tent and ice bottle to keep the temperatures down. All was perfect with nice smoke being generated and then the rain came. It wasn't supposed to rain until 3pm and around 1pm it thundered and poured for hours. The mozzarella was getting wet so it was dried off and I placed a foil cover over the top vent. Smoked for a little over 3 hours until the rain slowed down. Now all are relaxing in the fridge.
See you in two weeks...
All was straight forward, used apple wood (which didn't seem to smell like the apple chunks I use- harsher, not as sweet), used a foil tent and ice bottle to keep the temperatures down. All was perfect with nice smoke being generated and then the rain came. It wasn't supposed to rain until 3pm and around 1pm it thundered and poured for hours. The mozzarella was getting wet so it was dried off and I placed a foil cover over the top vent. Smoked for a little over 3 hours until the rain slowed down. Now all are relaxing in the fridge.
See you in two weeks...