I did one cheese smoke just after starting smoking last fall. It was good but I just never got back to it. I saw this post by Smoke-inator http://www.smokingmeatforums.com/t/143025/2nd-cheese-smoke-with-q-view#post_1003755. It moved my tired old body off the couch to do some cheese.
This project will serve two purposes for me. First, I wanted to try dust in my 'A-MAZE-N Pellet Smoker (AMNPS). Second, I wanted to see if cheese would be better in the cleaner smoke from the AMNPS over the pucks my Bradley normally uses.
I picked up two local commercial varieties of old cheddar. I've bought both before but this was an option to do a side by side test and one was definitely better.
I have no idea how long one channel of the AMNPS will burn for with dust in it so I did two channels with apple dust and will see how long it goes.
Bearcarver gave me some good advice not to use my propane torch to light it. or it would blow the sawdust out. So I used a butane barbecue lighter. I let it run for a bit longer than the 45 seconds recommended.
When I blew on it, I didn't blow the dust out but I do have a nice coating of apple sawdust on the inside of my barbecue now. A little practice with soft breath blowing into the channel and I got a nice red cherry.
I put the cheese in the Bradley with a tray of ice beneath it and the AMNPS on the bottom.
Here in the Rockies, we had a major rainstorm over the last 2 days with flooding and road wash outs. As a result, it is only about 50 F and wet out so I don't know the ice was necessary.
Can it be too cold to smoke? With the ice in and 1/2 hour later the interior temperature of the Bradley is 44 F. Oh, well, there is a nice smoke coming out and we will see how it goes.
I will post again when I take it out and in 6 weeks for the tasting.
Edited by Disco - 6/21/13 at 12:49pm