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Smoking Some Cheese For Our Stroke Folks Picnic!

post #1 of 3
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Getting prepared for our annual picnic (see http://www.smokingmeatforums.com/t/161782/the-picnic) and smoking some more cheese.  I get a great deal on rounds of Longhorn Aged Cheddar at the retail outlet at Bassham's Foods, $3.18/lb.  I quarter it and lay out on an A-Maze-N Matz and fire up the A-Maze-N Pellet Smoker with corn cob pellets and let it rip in my smokehouse.  If you're handy, you could build a box that would hold a rack in the upper part and a couple rails in the lower part to hold the A-Maze-N Pellet Smoker, then add an in-draft on the bottom and an out-draft on the opposite wall near the top for a great cold smoker!

 

 

 

 

 

 

 

 

You can dramatically see how much smoke is generated by the A-Maze-N Pellet Smoker!  Just absolutely ....well..... AMAZING!  It completely fills my 6' tall, 3' x 3' width and depth smokehouse, but still with thin blue, not billowy white, smoke!  Sometimes I mix corn cob and Pitmaster pellets together, too.  Either way, I heat them in the microwave, about 2 cups full in a plastic coffee can and carefully fill the unit, then hold the flame from the propane torch (from A-Maze-N) for a few minutes through the side hole until it is flaming to ½" deep in the pellets, let the flame dwindle out and.... we're smokin'!  I shut the door and let it work it's A-Maze-N magic!

post #2 of 3

That is some fine looking cheese. It has very nice color. I sure do like my AMNPS and my Q-matz.

Happy smoken.

David

post #3 of 3
Looks like a nice party snack! How long of smoke is usually needed for good flavor?
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