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2nd Cheese Smoke - With Q-View

post #1 of 11
Thread Starter 

So I've had some fun smoking cheeses and learned from my first attempt. The first go around, I placed the AMNPS too high and didn't have any temperature controls....turned the cheddar into a blob of goo.

 

So I took steps and the second attempt turned out awesome! My wife really liked the Swiss until she tried the cheddar!

The temp outside was 68 degrees and the egg never got above 72 degrees.

Sadly, we live in NC and cool nights are rare so I hope to sneak in a few more runs to ensure we have a summer stash.

Cant wait for fall/winter to go crazy

 

Cleaned out the BGE and placed the AMNPS all the way at the bottom. Using apple pellets.

 

Added the stone on the next layer to help with heat control.

 

Then, i added a tray of ice which i swapped out half way through

 

Then added the cheese...White Cheddar, Sharp Cheddar, 2x Swiss and Asiago

 

Smoked for three hours...

 

2nd run....Pepper Jack, Chapolte Cheddar, Montery Jack w/ Roasted Red Peppers, White Cheddar, and Swiss...smoked for four hours.

 

Finished stash - vacuum sealed and ready for the summer...two weeks have passed and we have sampled the Swiss and Cheddar.

post #2 of 11
Looks good. I gotta get some smoked soon.
post #3 of 11

That looks great. Nice color. I stalk up on cheese before it gets hot.I hope i have enough to make the hot weather.

Happy smoken.

David

post #4 of 11

Lookin good

post #5 of 11
Thanks for the pictures. I tried a week ago (1st attempt) and got too hot too. I've ordered a AMNPS that I expect before this weekend. I hope to try again. I know I'll get it this time. I'm excited to try different pellets. I ordered some wine barrel. Fingers crossed
post #6 of 11
E
Quote:
Originally Posted by Smoke-inator View Post

So I've had some fun smoking cheeses and learned from my first attempt. The first go around, I placed the AMNPS too high and didn't have any temperature controls....turned the cheddar into a blob of goo.



So I took steps and the second attempt turned out awesome! My wife really liked the Swiss until she tried the cheddar!
The temp outside was 68 degrees and the egg never got above 72 degrees.
Sadly, we live in NC and cool nights are rare so I hope to sneak in a few more runs to ensure we have a summer stash.
Cant wait for fall/winter to go crazy

Cleaned out the BGE and placed the AMNPS all the way at the bottom. Using apple pellets.



Added the stone on the next layer to help with heat control.



Then, i added a tray of ice which i swapped out half way through



Then added the cheese...White Cheddar, Sharp Cheddar, 2x Swiss and Asiago



Smoked for three hours...



2nd run....Pepper Jack, Chapolte Cheddar, Montery Jack w/ Roasted Red Peppers, White Cheddar, and Swiss...smoked for four hours.



Finished stash - vacuum sealed and ready for the summer...two weeks have passed and we have sampled the Swiss and Cheddar.



Did you like the 3 or 4 hour smoke better?

I like 3 but want to try 4.
post #7 of 11
Thread Starter 
Too early to tell on 3v4. I think it needs to sit for another week or so
post #8 of 11

Please let us know.

post #9 of 11

I have desided 3 hours works for me in my UDS. I try to stay 6 months ahead on my smoked cheese.

Happy smoken.

David

post #10 of 11

Thanks for posting. You have inspired me. Tomorrow I buy cheese! I will post. Thanks again.

 

Disco

post #11 of 11
Quote:
Originally Posted by Disco View Post

Thanks for posting. You have inspired me. Tomorrow I buy cheese! I will post. Thanks again.

Disco

Cheese is easy with the amnps.

Will be watching for your thread.
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