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Cold smoking some cheese on this hot muggy evening...Q Views - Page 3

post #41 of 54
Thread Starter 
Quote:
Originally Posted by c farmer View Post

What are you smoking the cheese in?

It's a mini smoke hose that serves as a cold smoker or hot smoking when i use a potbelly stove it's hooked up to.... it's a wood burner or a propane burner, or both. 

post #42 of 54

WOW might need to see more pics of that.

post #43 of 54
Thread Starter 
Quote:
Originally Posted by c farmer View Post

WOW might need to see more pics of that.

Farmer click on my avatar and it should pull up a few pics of it.  I installed a propane burner inside the bottom of the stove. 

 

I'll be doing 3 turkeys this year most likely for T Giving, 2 in the UDS and 1 with the stove smoker..i'll do all wood with that one. 

post #44 of 54
Thread Starter 

These fellas took on a TON of smoke...time for them to chill in the fridge!

post #45 of 54
Looks great
post #46 of 54
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Looks great

Thanks!  They sure sweat alot in this heat....just like me!     Farmer should know about that though..lolbiggrin.gif

post #47 of 54
Yup I do.
post #48 of 54
Quote:
Originally Posted by FWIsmoker View Post

These fellas took on a TON of smoke...time for them to chill in the fridge!

Now you have "smoked cheeze". How much ice did the cheese take? Nice color on the cheddar. CJ could use more smoke IMHO

post #49 of 54
Thread Starter 
Quote:
Originally Posted by themule69 View Post

Now you have "smoked cheeze". How much ice did the cheese take? Nice color on the cheddar. CJ could use more smoke IMHO

Not a bunch of ice David....maybe 2 very small pans full.   You'll have to trust me the colby jack took on a ton of smoke...probably 4-5 hours of AMPS worth of smoke, pictures can be deceiving.    The smoke box had was inundated with smoke for 3 hours. 

post #50 of 54
Quote:
Originally Posted by FWIsmoker View Post

Not a bunch of ice David....maybe 2 very small pans full.   You'll have to trust me the colby jack took on a ton of smoke...probably 4-5 hours of AMPS worth of smoke, pictures can be deceiving.    The smoke box had was inundated with smoke for 3 hours. 

Oh I totally agree on the pic. being deception thing. Also color is a great thing. But taste is king. So far I have never over smoked cheese. I keep trying to. since i got my AMNPS and Tubes I have often lit both ends in the AMNPS and once lit the middle. I have thought about 2 AMNPS lit at both ends for short smokes that I want a lot of smoke flavor in. I am on a apple wood kick now and it is a lite flavor. Soth_dunno-1[1].gif

David

post #51 of 54
Thread Starter 
Quote:
Originally Posted by themule69 View Post

Oh I totally agree on the pic. being deception thing. Also color is a great thing. But taste is king. So far I have never over smoked cheese. I keep trying to. since i got my AMNPS and Tubes I have often lit both ends in the AMNPS and once lit the middle. I have thought about 2 AMNPS lit at both ends for short smokes that I want a lot of smoke flavor in. I am on a apple wood kick now and it is a lite flavor. Soth_dunno-1%5B1%5D.gif

David

You got me thinking about since it was so warm out it was taking on more smoke which i'll completely agree with.  Normally i go for 2 to 2 1/2 hours of smoke on a cool day.....today was near 3 hours with heavy smoke so i know it'll taste majorly smokey.    

 

My hot smoking has been with Mulberry which i'm sold on...one hell of a good smoking wood!

post #52 of 54

I have used a bunch of Mulberry chunks over the years

post #53 of 54

Holy Cheesus, how'd I miss this thread th_dunno-1[1].gif  I currently still have a good stock pile, but getting low. Definitely need some more pepper jack soon! Luckily even when it is hot here our night time temps are low enough to smoke Cheesus! The double decker Mini with the 12" AMNTS is perfect for small batches!

 

 

 

700

 

 

post #54 of 54
Thread Starter 

It was a hot one Case but nothing that a little ice won't fix!

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