I got my a-maze-n smoker yesterday thanks Todd for such an awesome product! I had the day off, so I was able to break in my cold smoker, it's a beautiful 50 degree day here in southwest Michigan, so I didn't worry about the temp getting too hot in the smoker. The cheeses we are trying are:
- Fresh Mozzarella
- Colby Jack
- Sharp Cheddar
We also added some other fun things to try cold smoking, we're doing some sea salt. My wife has a friend who doesn't eat meat so she's having me smoke some vegetarian chicken, it feels weird but you do what you do for love.
We filled up 3 of the lanes of our 6x8 AMS with maple dust for the first hour I had 1 end lit, after an hour I wanted some more smoke so I lit the other end. I am smoking the cheese batches to figure out what we like, 2.5 hours, 3.5 hours and 4.5 hours.
Attached is the photos I have so far, I will update the posts as the smoke goes :)
here's the cheese we took out @ 2.5 hours :)
I will add more to this post as I get more cheese :)