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Smoke Cheese Obsession

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surber55

surber55

Fire Starter
Original poster
Sep 29, 2012
32
10
Washington State
After my first attempt at smoking cheese, I'm addicted now.  My wife recently bought a large selection of cheese and today i smoked them on my new MES 40".  

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Up early and getting them ready to smoke!

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On to the smoke!

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700


After three hours of hickory smoke.

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Now the wait,  May be ready by the 4th of July!

Thanks for viewing!
 
Thanks Mr. T!  To be honest I didn't pay too close attention to the temps as I started early in the day and it was fairly cool out.  I never turned on the MES, I just used the AMNPS with hickory pellets.  It really did seem to heat up very much though.  Is there a target temp I should be watching for?  
 
Surber55 said:
Thanks Mr. T!  To be honest I didn't pay too close attention to the temps as I started early in the day and it was fairly cool out.  I never turned on the MES, I just used the AMNPS with hickory pellets.  It really did seem to heat up very much though.  Is there a target temp I should be watching for?  
Click to expand...
Yes, It's been my experience that cheese will begin to change it's consistency at 80° so I will pull mine at 70°-75°.  When using a AMNPS in my 22 cf. cold smoker, the temperature can go up as much as 30°, therefor in the warmer months, a external heat sink is used. 

The following links will help you out with your cheese along with addition information.  If I can be of further assistance, please ask.

http://www.smokingmeatforums.com/t/123130/smoked-cheese-from-go-to-show-w-q-view

http://www.smokingmeatforums.com/t/140797/amnps-smoke-daddy-myths

http://www.smokingmeatforums.com/t/123840/my-cold-smoking-options-w-q-view

http://www.smokingmeatforums.com/t/139474/understanding-smoke-management-updated-5-18-13

Enjoy your cheese.

Tom
 
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