More Jarlsberg and some Pepperjack...........

oldschoolbbq

Legendary Pitmaster

Original poster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Aug 30, 2012

• #1

I know you all know how to cut the Cheese (pun intended)

, so I won't bore you with that...however here is a shot of my ECB working as my Cheese Smoker. The conversion worked well. I expanded the air inlet slits on the side of the bottom and drilled some more holes in the bottom , gets a lot of air to my AMNPS so it can do it's majic :

Trouit Farm and Cheese 021.JPG

• oldschoolbbq
• Aug 30, 2012

Trouit Farm and Cheese 022.JPG

• oldschoolbbq
• Aug 30, 2012

  you can see where I pried open the inlet slits , now they are inlet 'openings' LOL The open slide doors are to keep the chamber cool enough to not melt the Pepper Jack.

See ya later with some "Smoked" Cheese.....Mmmmmmmm

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Aug 30, 2012

• #2

Looking good Stan - now ya gotta wait 

 

driedstick

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Nov 3, 2011

6,033

669

N. Central Idaho

• Sep 4, 2012

• #3

Lookin good I took some to elk camp this weekend and everyone loved it

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• Sep 25, 2012

• #4

Looks great..Now I know what the Jarlsberg looks like..

 

BGKYSmoker

Nepas OTBS #242

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Dec 25, 2010

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Rineyville, KY

• Sep 25, 2012

• #5

Nice

I do the Jarlsberg cheese to. Good stuff Maynard

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Sep 25, 2012

• #6

Looks good! Smoked Jarlsberg is some good stuff!

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• Sep 25, 2012

• #7

I just bought some today....