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My First Cheese (cold-smoked) Qview - Page 2

post #21 of 33
Very cool! Thanks!!
post #22 of 33
Do it at night when its cooler?
post #23 of 33
Yummy looking'excellent job PDT_Armataz_01_37.gif
post #24 of 33
Papa Bear! Woohoo! I am so glad to hear you had a good experience with the A-Maze-N smoker, because I just bought one. I can't wait for it to get here!
biggrin.gifbiggrin.gifbiggrin.gif
post #25 of 33

I am so not worthy......

 

I don't have a big fancy rig like yours...

 

We do not "entertain" and BF doesn't eat cheese like I do..

SO thinking I might have to skip this for now...

 

It looks awsome but since I am on limited income,how practical would this be?

But I will definitly keep this post in mind...:-D

post #26 of 33

Blue.... just wait till next time you do a smoke. After the meat is all done let the coals burn way down and when your temps get to 80° or less toss on a block of cheese and put a piece of wood against a hot coal - or you could do it at the start of the smoke ahead of the meat.

 

One reason a lot of folks like the AMNS is you don't even need a smoker! I have seen a few folks buy stackable cooling racks in the pots and pans section of their big box stores, put the cheese on the racks, put the AMNS underneath and place a cardboard box over the top. Cut out an air intake in the bottom of the box and an exhaust port near the top - viola! a cold smoker is born!

post #27 of 33
Thread Starter 

Blue,

Here is that set-up that Johnny was talking about.

 

A very cheap way to make great smoked cheese:

http://www.smokingmeatforums.com/forum/thread/99316/cardboard-box-cold-smoker

 

Bear

post #28 of 33
Quote:
Originally Posted by Insight View Post

I wonder if one could cold-smoke cheese with "the amazin" in an MES in Florida with an ambient temperature of 90 degrees. Any takers?



In-

 

I actually have put a 1/2 gallon plastic milk container filled with water and froze inside the smoker and kept the temp at 74 (highest) for 2 hours--workes well.

Rich

 

post #29 of 33

Thanks, very helpful.

post #30 of 33

Where is the ending to this ? How was the taste of the cheese soaked in the differant juices ?

 

 

Dan

post #31 of 33
Thread Starter 
Quote:
Originally Posted by dandl93 View Post
 

Where is the ending to this ? How was the taste of the cheese soaked in the differant juices ?

 

 

Dan

 

Sorry about that. It was from so long ago, I forgot I didn't have a link to the "Cheese Tasting Party".

 

I put the link at the end now. But here it is too:

 

http://www.smokingmeatforums.com/t/93375/smoked-cheese-tasting-party

 

 

Bear

post #32 of 33

Bear 

 

Thanks for the follow up answered my question soaking did not work.saves me from wasteing the time trying it hahahahaha

 

Dan 

post #33 of 33
Thread Starter 
Quote:
Originally Posted by dandl93 View Post
 

Bear 

 

Thanks for the follow up answered my question soaking did not work.saves me from wasteing the time trying it hahahahaha

 

Dan 

 

Yeah----They didn't rank too good----I never did it again, but I had to try it once, or we'd never know.

 

 

Bear

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