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Loaded up the smoker with some cheese

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Master of the Pit
Original poster
Dec 15, 2011
1,007
24
Pennsylvania, North of the "Burgh"
I used the A-Maze-N saw dust smoker loaded with Apple

Cheese71912.jpg

Cheese71912.jpg


top left to right: Gouda, Tomato Basil, Garlic, Colby Jack English Farm House Cheddar

bottom left to right: Salami, Brick, Swiss, Colb Jack, Vermont Cheddar

I used my MES30, with out turning on the element, it was around 75 here today, I left out the chip loader and had the vent wide open, the A-Maze-N kept on chuggin nice TBS for around 3 hours, It kept the inside of the smoker around 85 to 95 degrees with a couple of highs at 100, I had to keep a close eye on her open the door a few times to lower the temp,

I know I am supposed to wrap them and age them in a fridge for a couple of weeks but I Had to give some a try, and already the cheddar has a great flavor

Thanks for lookin,

Harry
 
Harry, morning...   looks good to me... 
thumb1.gif
.....   Dave
 
AWESOME Color!

Next time, try placing a few jugs of ice in the water pan

This will help keep the temps down

TJ
 
Thanks guys, I tried a piece of the colby jack this morning and again with out aging, the flavor is better than any I have ever bought.

Todd, I have read that about the ice b4 and I completely didn't even think about that last night while I was watching the maverick so closely

BTW awesome gadget,  so glad I bought one! I think I might need a pellet burner one of these days
 
Looks good I am going to try my new pellet burner next weekend, with some cheese too hot here right now 105 yesterday, did a dry run with pellet tube smoker and that this is awesome. You will be happy with it.
 
Looking great Harry. Have you broken into it yet? 
 
yep, we have been snacking on it, the softer cheeses took on the smoke a little better than those hard cheddars, I probably could have left the cheddar in a couple more hours

the brick, gouda, colbyjack and swiss are perfect, and those happen to be our favorite snacky cheeses anyway, but that tomato basil cheese is really interesting and I am going to try that in an omlette
 
cheese looks good,

I need to smoke some more but got to wait until the temp get cooler.

Been over a 100 for last month. Even night time is only getting down in the 80's
 
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