cheese "almost" restocked 15+lbs Heavy Cheese Q

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driedstick

Smoking Guru
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Nov 3, 2011
6,019
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N. Central Idaho
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.  

Enjoy 


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!!!!

DS
 
Looks great.

A full smoker is a happy smoker.
 
DS nice job on the Cheese waiting on the snow to melt here, it better be soon down to 2 bars of smoked. Thanks for sharing
 
 
DS nice job on the Cheese waiting on the snow to melt here, it better be soon down to 2 bars of smoked. Thanks for sharing
Thanks Tropics, with that screen name I thought you would be down in the south somewhere warm. ,,,, Better get more smoked while it is still cold out. 

A full smoker is a happy smoker 

DS
 
 
 
Thanks Tropics, with that screen name I thought you would be down in the south somewhere warm. ,,,, Better get more smoked while it is still cold out. 

A full smoker is a happy smoker 

DS
 
Got the name from 30yrs breeding tropical fish. 2 feet of snow in front of my shed and 5" coming today.
 
 
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.  

Enjoy 


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!!!!

DS
 
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.  

Enjoy 


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!!!!

DS
ColbyJack. Yum. Who shot Liberty Valance?
 
Looks great DS, yum ! I gotta get me some cheese smokin....

BTW, I'd love to crack a cold one with The Duke !

:beercheer:
 
DS, I missed this one ,nice looking cheese !!!!
points.gif
 
That's a bunch of mighty fine looking cheese    Smoked cheese is happy cheese       
points1.png


Gary
 
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