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Why are there two cheese forums?

post #1 of 15
Thread Starter 

What am I missing? A cheese form in smoking and one in cold smoking?

post #2 of 15

One is for making homemade Velveeta to put on your nachos. icon_mrgreen.gif

post #3 of 15
Quote:
Originally Posted by Daggerdoggie View Post

One is for making homemade Velveeta to put on your nachos. icon_mrgreen.gif



ROTF.gif

post #4 of 15

Cheese on top rack, chips on lower rack and let her rip?  Then give the grates to your wife to clean?  I don't think that will fly at my house.  LOL

 

Good luck and good smoking.

post #5 of 15
Quote:
Originally Posted by Venture View Post

Cheese on top rack, chips on lower rack and let her rip?  Then give the grates to your wife to clean?  I don't think that will fly at my house.  LOL

 

Good luck and good smoking.


Could be something lacking in her training???

 

Sorry Merv---Couldn't resist!

 

Bear

 

post #6 of 15

HAHAHAHAHAHAHAHAHAHA

post #7 of 15
Thread Starter 

Are we in the middle of happy hour? What is so funny?

post #8 of 15
Quote:
Originally Posted by Vision View Post

What am I missing? A cheese form in smoking and one in cold smoking?



If you figure out the answer let me know. I'm getting ready for my first cheese smoke using my new A-MAZE-N pellet smoker and I can use some guidance. My eyes are swimming from trying to read all the smoked cheese threads to find a step by step.

 

post #9 of 15

Stop Reading and Start Smoking

I like to smoke cheese for 2 hours or so, cuz I really don't like to "Burp" smoke!

 

Keep the cheese out of the direct heat and use frozen water bottles or ice in a pan.

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #10 of 15
Thread Starter 
Quote:
Originally Posted by teeznuts View Post


If you figure out the answer let me know. I'm getting ready for my first cheese smoke using my new A-MAZE-N pellet smoker and I can use some guidance. My eyes are swimming from trying to read all the smoked cheese threads to find a step by step.

 



Here's my first smoke. Let me know if you have questions...

 

http://www.smokingmeatforums.com/t/110547/first-smoke-the-rain#post_683528

post #11 of 15

Seriously, in my climate this time of year, we do cold smokes at night with a little ice involved.  We are about to come into the cold smoke time of year!!!

 

My post about nachos was about the whole idea of hot smoking cheese.

 

Todds little AMNS and AMNPS units have changed the smoking habits of many, and for the better!

 

Good luck and good smoking.

post #12 of 15
Thread Starter 

Hot smoking cheese? This is one ambiguous thread.

post #13 of 15
Quote:
Originally Posted by Venture View Post

Seriously, in my climate this time of year, we do cold smokes at night with a little ice involved.  We are about to come into the cold smoke time of year!!!

 

My post about nachos was about the whole idea of hot smoking cheese.

 

Todds little AMNS and AMNPS units have changed the smoking habits of many, and for the better!

 

Good luck and good smoking.



Same here. It's about 9:30 pm and I'm getting ready to fire up the AMNPS and load ice in the water pan.

 

post #14 of 15

I trained so well that she left......yahoo.gif

post #15 of 15
Quote:
Originally Posted by Vision View Post

Are we in the middle of happy hour? What is so funny?

Vision, morning.....Look st some of the posts where the cheese is dripping from the top rack......looks like velvetta....smoker was a little warm.....put some chips on the lower rack with sliced pickled jalapenos and maybe some shrimp.........in a hot smoker you have instant nachos.........and one helluva mess to clean up............

 

 

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