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AMZNPS Cold Smoked Cheese - Page 2

post #21 of 23
Quote:
Originally Posted by TJohnson View Post

Another awesome smoke Rick!!

 

Many times, guys will smoke cheese for too long, and then wonder why the cheese tastes like an ashtray

2 - 2 1/2 hours is good for me, and I usually use mild wood like Apple or Peach.

 

TJ

Have you (or anyone else) ever use the Pitmaster Choice Pellets for cheese?


Edited by S2K9K - 6/7/12 at 6:15am
post #22 of 23
Quote:
Originally Posted by franko View Post

Todd -- Do you light both ends of your amnps for cheese, or just one?

One end burning is plenty of smoke

 

 

Quote:
Originally Posted by RitaMcD View Post

I use the mats from the craft store .. Plastic canvas mats .. they work awesome for both cheese and for dehydrating smaller things .. just a suggestion because they are wicked cheap

Do you have a pic?

What's the mats used for?

We have many craft stores around here, and I bet one of them has something that will work

 

Much Cheaper than Frog Mats!!!

No Creosote! A-Maze-N Smokers

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post #23 of 23
Quote:
Originally Posted by S2K9K View Post

Have you (or anyone else) ever use the Pitmaster Choice Pellets for cheese?

 

Yes, I've smoked cheese with Pitmaster's Choice

It's not as strong of smoke flavor as 100% hickory

 

I like Apple because it's a lighter wood for smoking

No Creosote! A-Maze-N Smokers

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