I had bought 2 lbs of Cheddar that I planned on smoking in my new MES 40 2.5 and I was just waiting for the right day. I woke up this morning and it was a frosty 35 F here in Louisiana so it seemed like a good day to do it. Got the cheddar out and sliced up and placed in the MES. Filled the water pan with ice cubes and dropped the maverick probe in through the exhaust to monitor chamber temp.
6 1/3 pound pieces for this fist cheese smoke.
Got the AMNPS fired up with pecan pellets for this smoke.
I removed the chip loader for maximum airflow for the AMNPS and as you can see she is smoking away.
Stay tuned for the finished result. I plan on smoking 2 hours and then stopping for this first batch. I can adjust next time for taste.
Edited by Kovaku - 2/4/16 at 10:09am