Got bored with the Rose Bowl today so I picked up 3 different cheeses and try my hand at smoking them. Now mind you, I'm following Big ALs lead on this.
Temperature here in the Texas Hill Country today is 61*. I added a big foil pan of ice directly below the cheeses. Its been in 1/2 hour now and seems to be holding at 58*.
More pictures to follow in 4 hrs.
This is fun.!!
Just put in and now to go get the Provolone.. I think it will fit on here too.
Muenster on the left, jalapeno Jack on the right rear 7 middle, Provolone right front. Lets hope it don't melt.
Now that's what I'm talkin -bout ! 58* cross your fingers I hope to hold it there.. I might add the smoker is OFF...Im only using the temp gague on it for reference. Smoke is provided via AMPS bottom left.
Okay, I am now at the 2 hour mark. I put an additional tray of ice inside and moved the cheese up 1 rack.
I think we are doing fine at 64* and 2 pans of ice.
30 minutes from being finished and the temp on the cheese has gone down again to 50 *....just right !
Okay: 4 hrs in on this now I just pulled it out. 1-1/2 rows on the AMPS filled 1/2 way up smoked for 4 hours and almost out.Put the rack in the frezzer now for 30 mins before vac packing it.
The last of the smoke on the AMPS
Edited by Hoity Toit - 1/2/12 at 4:58pm