AMZNPS Cold Smoked Cheese

BGKYSmoker · May 14, 2012

Have my AMZNPS with apple pellets inside my Master Forge smoker doing some cheese today.

Here are 2 blocks of swiss and one mild cheddar. Gotta replenish my cheese stash.

AMZNPS with apple inside my MF.

AMZNPS Smoking away.

jrod62 · May 14, 2012

Did some yesterday. I put ice packs around them to make sure i didn't have a mess when i open the smoker up.
How long are you going to smoke them?

BGKYSmoker · May 14, 2012

jrod62 said:
Did some yesterday. I put ice packs around them to make sure i didn't have a mess when i open the smoker up.
How long are you going to smoke them?

Bout 2 hours. Only heat is from the AMZNPS. I dont do ice cuz it creates moisture.

baja traveler · May 14, 2012

I did Pepper Jack and Mild Cheddar just over a week ago. Started handing out samples to friends and family this past weekend to rave reviews. I just love that AMNPS - allows me to smoke stuff I never would have considered in the past...

Got my Frog Mats in the mail on Saturday also! Next on the agenda are nuts.

BGKYSmoker · May 14, 2012

Baja Traveler said:
I did Pepper Jack and Mild Cheddar just over a week ago. Started handing out samples to friends and family this past weekend to rave reviews. I just love that AMNPS - allows me to smoke stuff I never would have considered in the past...

Got my Frog Mats in the mail on Saturday also! Next on the agenda are nuts.

Nice

You will like those frogmats, i use them in my Bradley also.

I opened smoked cheese from 2 years ago, it was great. I tend to vac seal mine for months b4 opening.

smokinhusker · May 14, 2012

Nice!

BGKYSmoker · May 14, 2012

I think these cheeses are done with smoke. Going to rest at room temp for couple hours then vac sealed for the summer.

scarbelly · May 14, 2012

Looks great Rick - I love the AMNPS and cheese

frosty · May 14, 2012

Beautiful work! Good luck!

BGKYSmoker · May 14, 2012

Out of vac bags so i had to use some ziplock vac bags until i can get to pajama mart.

handsonfire · May 15, 2012

Heck...I can't leave non-smoked cheese alone very long, never mind those delicious treats!

oldschoolbbq · May 15, 2012

Yeah , about 3 weeks is all I can stand. And I'm supposed to be the patient one...

meddling kids · May 17, 2012

Frogmats has the worst website I have seen in a long time. I wanted to find out more info and see a picture. So much for that.

BGKYSmoker · May 17, 2012

Meddling Kids said:
Frogmats has the worst website I have seen in a long time. I wanted to find out more info and see a picture. So much for that.

I dont buy direct from them. My friend owns a patio/pool store and carries frogmats. No i dont work for him or get anything, just like to send him business.

http://www.yardandpool.com/High-Temperature-Jerky-Drying-Screen-p/hitempjrky.htm

Here are the FMs

Left is a new one. Right is 4 years old. They are NFS and safe.

I use them on my Bradley racks.

Supposed to take 400* but i had one start to burn the edge at 380*

baja traveler · May 17, 2012

They seem to be some sort of fiber mat with a teflon coating. Can't use them over open flame, but they will take the typical heat generated in the smoker.

They are difficult to find, but I found some larger size frog mats on sale here: http://www.bbqproshop.com/frogmats-10-x-14.html

These I can cut in half length wise and fit the full shelf of my smoker. I ordered two, so now I have four full shelves of coverage to handle just about anything. Years ago I tried to smoke Sardines, and could have used something like this.

sub-80 · Jun 5, 2012

Is there any reason why these racks are necessary? Just curious.

I was just planning on placing the cheese right on the kettle grill rack. Of there is a reason this shouldn't be done, I'd like to know...thanks..

baja traveler · Jun 6, 2012

You definitely don't need frogmats for cheese. I don't use mine for cheese at all - they go right on the rack. In the picture below you can see the outline of my racks in the cheese - I think it gives a nice pattern, so I place that side out on the clear side of the vacuum bag.

tjohnson · Jun 7, 2012

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

franko · Jun 7, 2012

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

ritamcd · Jun 7, 2012

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

AMZNPS Cold Smoked Cheese

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