- Jul 26, 2009
- 14,315
- 73
I too was fortunate to get one of these to test. I have been posting smoked mozzarella qview for a while now but the process is a bit cumbersome with having to install the heat shield and an ice pan in the smoker. This will allow me to smoke even when the temp is like it is today 80 degrees outside. I was never able to smoke chedder or any other cheese due to the heat issue. Now I can
I let the cheeses sit out for about an hour to soften up and get ready to absorb the smoke - I filled the A-MAZE-N-SMOKER with about 2 cups of hickory and fired it up. Even in direct sunlight the temp did not get above 86.
Monterey Jack - Cheddar - Pepper Jack and fresh water Mozarella
Starting up the smoke
More to come as the smoke progresses
If you are interested in this unit contact fellow member Todd Johnson
http://www.smokingmeatforums.com/for...er.php?u=34955
I let the cheeses sit out for about an hour to soften up and get ready to absorb the smoke - I filled the A-MAZE-N-SMOKER with about 2 cups of hickory and fired it up. Even in direct sunlight the temp did not get above 86.
Monterey Jack - Cheddar - Pepper Jack and fresh water Mozarella
Starting up the smoke
More to come as the smoke progresses
If you are interested in this unit contact fellow member Todd Johnson
http://www.smokingmeatforums.com/for...er.php?u=34955