First Cheese Smoke w/ A-Maze-N Q-Mats!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

mneeley490

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Jun 23, 2011
3,764
2,228
Everett, WA
Temps today were not optimal for cold smoking, but I have friends coming in 2 weeks, and they requested smoked cheese.

Soooooo, I sliced up 5 lbs. of sharp cheddar into chunks, and included a pound of soft goat cheese just for the heck of it.

Used a Q-Mat I bought from Todd, and slid into the fridge smoker with about 10 lbs of ice inside.

Since temps are in the 70's today, I thought it best to speed up the smoke as much as possible. Lit up my AMNPS on both sides with a 50/50 mix of apple and peach pellets, and kept my smoker inside the garage, out of the sun with the garage door wide open.

Pulled them out after 3-1/2 hours. My probe was reading 92°, but it didn't feel that hot in there to me. I'll have to calibrate it again.

Anyway, here are a couple before shots:



And a couple after shots:



As you can see, there was no melting at all. The goat cheese held up remarkably well on the Q-Mat. Not so well when I went to insert it into a vacuum sealer bag. Oh well, it's still mostly intact.

So the verdict--Todd's Q-Mats are great! I'm sure this would not have worked out half this well without it. Thanks Todd, you've come thru again with another great product!
 
Last edited:
Cheese looks great and the Q mats are awesome.

I need to order some for my uds.
 
Yep, as soon as it gets cooler, I  have a boneless pork leg that I will brine and smoke as a ham.
beercheer.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky