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First Try at Cheese

post #1 of 12
Thread Starter 

Been wanting to do some for a while, but had to wait for cold temps here in North Texas.  Bought some smaller blocks from the deli today thinking I would do it next week.  But, after reading some posts here, decided I had time to get them in during the Cowboys game.  Looking forward to having them on/around Christmas.  Loaded the A-MAZE-IN with some Hickory and Apple from both ends to have plenty of smoke.  Photos of the results to follow in the AM.

post #2 of 12

Sounds like a great start

I'll be back in the A.M. to see your pics




No Creosote! A-Maze-N Smokers

post #3 of 12
Can't wait! How long did you smoke for?
post #4 of 12
Thread Starter 

They went for at least 2.5....not sure when the smoke ran out on the AMZ.  Once the game got interesting, I was focused on that.  Pulled them after the choke-job and my only concern was there was no sweat on them at all.  I did not use the ice as I've seen on some others, don't know if that really matters.  Guess we'll find out.  Vac-sealed and counting down to Christmas eve when I'll probably crack them out.

post #5 of 12

Awaiting the q-view. pepsi.gif110.gif

post #6 of 12


post #7 of 12


Ok I'm ready for the Q-view.

post #8 of 12

Yep I am ready for some Qview as well.

post #9 of 12
Thread Starter 

Don't know if this qualifies as Q-vue or not since it isn't actually on the grates, but here is what we looked like immediately after coming off the smoke.  Like I mentioned, no sweat what-so-ever, and no real color change either. Will have to post an update on Christmas Eve to see if it really worked or not.  Did read some other threads about it and I think I like the idea of the smaller blocks better than the full deli ones, just for easier permeation of the smoke (less distance to travel to get all the way inside).


As long as we have some hint of smokey flavor, I'll be happy.


I would like some insight as to the bowl of ice though.  What does that bring to the table when smoking cheese?  Is it there to create moisture, or to keep the temps down if smoking in the 60-70 degree (air) temperatures?  We were mid-40's so I didn't think that would be an issue at all.


Thanks all for the views and input.




post #10 of 12

Even though they didn't seem to change color too much, they should have picked up the smoke. The cooler temps you are experiencing are probably the reason the color didn't change as much as if it were 60 out. The ice in the smoker is for guys like me in Florida who can't cold smoke cheese without the ice. If the chamber temps get much above 100 the cheese starts to melt. If my smoker is sitting in the sun it's already at 120 inside just sitting there. So I have to smoke cheese early in the morning & move the smoker out of the sun. I also have to keep ice in there to keep the temp down. Here's a photo of the setup.



cheese-muenster-8-13-11 8.JPG

post #11 of 12

Like Al said - you wont need ice when smoking in the 40's. One suggestion would be to cut the cheese into smaller blocks. This allows the cheese to absorb more smoke - Your should still have a nice light smokey flavor 

post #12 of 12

You should be good after the rest period.


Al's pics show the cheese cut in smaller chunks to get more surface area exposed to the smoke.


Good luck and good smoking.

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