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Cold Smoke for Cheese

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squirrel

squirrel

Master of the Pit
Original poster
OTBS Member
May 7, 2010
1,598
88
augusta ga
I'm really excited! I make cheeses (soft and semi-hard for now) and I have been trying to figure out a way to cold smoke it, especially the mozzeralla, yum. So I don't know if any of you have read the newsletter Jeff sent out but it had a couple of products listed. I just ordered the A-maze-n smoker and three different kinds of "dust". I can't wait to try this! I'm gonna update this as soon as I get it with pictures and document my first experiment. Is anyone familiar with this product or any other similar to it?
 
Several members have used it and have posted their results. Have you tried doing a forum search using A-maze-n smoker as the search term?
 
Thanks Dutch! Will do, I didn't even think of that, it's a blonde thang!
icon_redface.gif
 
Now there is another member that has had something like the amasing cold smoker thingy. it is made by forming a fine wire mesh strainer and forms a couple of circles and it works weel as far as I know. You might want to look for it witha search or something. That way you wouldn't have to watch and order it,
 
I'm totally going to get one of those A-MAZE-N smokers, too! Let us know how it works out for you, Squirrely-girl!
smile.gif
 
Actually Wildflower, $10 is not a bad price for shipping, I shop online alot and that's more than fair in my opinion. You also have to take in to consideration packing materials as well.
icon_mrgreen.gif


"Squirelly Girl!" LOL! I like that too!
 
Meh, thought about ordering one but I do fine cold smoking with 4-5 briquettes and a chunk of wood holding perfect temps so can't say I blame ya wildflower.
 
Here's another option. I got this little stainless pan at the restaurant supply and drilled a bunch of holes in the bottom for air flow. I just put a few coals in it and some wood chips.
 
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