› Forums › Smoking Meat (and other things) › Cheese › Cold Smoked Pecans, Mozzarella, Gouda & Turkey w/Qview
New Posts  All Forums:Forum Nav:

Cold Smoked Pecans, Mozzarella, Gouda & Turkey w/Qview

post #1 of 12
Thread Starter 
Hi all,
Hope you all are smoking up some amazing Q this weekend. PDT_Armataz_01_34.gif

I have been playing around with the A-MAZE-N-Smoker for a few weeks now and man does it do a great job. Thursday I loaded up my Traeger with Mozzarella, Gouda, pan roasted deli turkey and Pecans. I have been wanting to try Pecans. I finally did and they were really good. Key word in that last statement is "were". Between family and friends at work the pound I smoked is gone.

One thing I found is I light both ends and the center. It will burn the fuel in about 3 1/2 hours. I do this at night when ambient temp is at a minimum and I get better results. The cheese remains moist and I don't have to smoke any longer then 3 hours.

SmokeTube video of the smoke in HD -

Shown below are 2 lbs. Pan roasted turkey, 1 lbs Pecans, Gouda cheese and Mozzarella cheese. All came out amazing.

post #2 of 12
Looks great! Nice work! PDT_Armataz_01_34.gif I may get to fire up the smoker tomorrow, and we'll definitely have some cheese on it!
post #3 of 12
Hi Rob! I recently watched your video on the A-Maze-N smoker. I shoud have mine sometime this week and I can't wait to smoke some homemade mozzarella. I have close to 30 pecan trees in my back yard so that will be a first! Thanks again!
post #4 of 12
Now your cheese looks good and I bet that they will taste good too. Now I have to try that. Now theres another something that I have to smoke.
post #5 of 12
Thread Starter 
Thanks Squirrrel... Oh my.. Home made Mozzarella... You know, I don't know if you have posted a making cheese post yet Squirrel, but that would be really cool. I have never done it and that would be a interesting read. Hin Hint...

One thing I havefound is the best time ti Smoke cheese is at night with temps around 40 - 55 degrees. It's the cooler part of the day and the chamber temperature stay low enough the cheese doesn't sweat and dry out. This makes for very moist smoked cheese. I added a link to the video above.
SmokeTube video of the smoke in HD - Ha! I just noticed at 2:13 into the video, Gus my bulldog is ticking his snout (or what he has for a snout) up into the air to smell the TBS! When he smells TBS he knows he is going to get his fair share.

You will see I started mine as the sun was going down. Here in Washington we have beengetting cooler temps even during the day. icon_rolleyes.gif Come on sun!

I'm cold smoking Pecans, Almonds and more Gouda today.

mballi3011, adiochiro3 also thanks. I'm looking forward to your Qview of your cold smokes.
post #6 of 12
Hey Squirrel
I have smoked fresh Mozzarella many times and here is one important tip for you- set the cheese out of the water or package either in the fresh air or in the fridge for about an hour or two to get a "skin" on the outside before you smoke or you will find that the cheese lets loose of its moisture big time in the smoker - I too have the A MAZE N SMOKER and love it-

Here are a couple of links to my Mozzarella smokes

Have fun - you will love this stuff smoked - We like to let it sit in the fridge for a day or two and slice it and top it with a touch of sea salt and eat it without crackers so we get the full flavor of the cheese
post #7 of 12
Great looking start to some fine grub in your rig! I'm digging that lil' smoking contraption and should place my order, soon.
post #8 of 12
Thread Starter 
Make sure you all mention you saw it here on the Smoking Meat Forum as I believe Jeff worked a deal for free shipping. I'm just giving the manufacturer the deserved exposure on my site and videos as I think it's a great inexpensive product. I'm not here to steal any of Jeff's much deserved thunder. PDT_Armataz_01_34.gif
post #9 of 12
That sounds cool! I've been wanting to get one for a while now and try some cold smoking.
post #10 of 12
I will have to post when I make my next batch of cheese, I think I've gotten the "bug" as far as taking pics and posting my food on here! LOL!

Todd over at A-Maze-N smoker is a super guy. He answered my questions and if his product is half as good as the customer service, then hurray for us smokers!
post #11 of 12
Thread Starter 
He definatly is great with customers. He has taken the feedback provided from customers and has improved his design. I should be getting a larger new unit soon to paly with. PDT_Armataz_01_34.gif
post #12 of 12
Those of us that got to test it for him love them and hopefully you will too
I just ordered 2 more types of sawdust from him
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cheese › Forums › Smoking Meat (and other things) › Cheese › Cold Smoked Pecans, Mozzarella, Gouda & Turkey w/Qview