Well been stocking up on sales that I have found around and starting to warm up here. Sat. I fired up the AMPS in the MES and just the AMPS going got to 118*!!! Had the maverick going and thought that can't bee right, Well got my thermopen and put it in the Draft where Maverick was at and well......Dead on 118*. Ambient temp outside was about 55*.
So took out the AMPS and put in in the ol fridge smoker, more room and more air flow and it was just right. This is the longest batch I smoked,, it was in for 5hrs, Just wanted to see what it was like,
I couldn't get all the cheese in the pic but I got a good amount.
I will mark on these packages time smoked, I usually only go 3 or so. These were smoked with Cherry Pellets.
This garlic Chili Cheddar I have done before and man it is great smoked.
4lbs of the Hot Habanero
4lbs of the chipotle
The Hab and Chipole I cut the blocks in 1/2
Thin blue smoke on the Happy smoke shack, those are not Christmas lights them are smoker lights
a little sweat, will leave on counter top for a couple of hours then in fridge uncovered for a day or two before vac packing.
Got a little color
One pepper jack a little warm right above the AMPS
My buddy john stopped by and said "That's some mighty fine cheese pilgrim" Told him thanks and we had a beer. LOL
Vac pac in a day or two. Thanks for stopping by
And yes My smoker was full!!!!