1st Cheese/Cold Smoke

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smokingriley

Smoke Blower
Original poster
Feb 6, 2010
113
11
SoCal
After seeing the Smoking Meat newsletter I decided I needed to get the A-Maze-N-Smoker. So I ordered one up. As soon as it showed up I couldn't wait to try it out. So for its maiden voyage I deciced to try out some cheese. Had the wife run to the store and she picked up a block of cheddar, a block of Monterey Jack, a block of Pepper Jack, mozzarella sticks and some cheddar sticks.

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The A-Maze-N-Smoker with Hickory Dust

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The MES all loaded and ready to start smoking.

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It's Hard to see but there is some Thin Blue Smoke!

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Pulled them after 4 hours.

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Vacuum Sealed and into the frig. Now the hard part - The wait time!

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The A-Maze-N-Smoker worked out great. I loaded it up with 2 cups of dust and lit both ends. After taking the cheese out at 4 hours it continued to produce smoke for another 1.5 hours. Very impressed and would reccommend this product.

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Reactions: walle
Good on ya, Riley!  You definitely wont regret this smoke.  Put them as far back and deep in the fridge as possible!

I like the string cheese idea - I've seen it before and kick myself for not thinking of it/trying it.  Almost too hot here for cheese smoking, but there will be a batch completed before hunting season!

I can't find my "Points" button for you, so - POINTS!
 
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          Thats some good looking cheese you got there.  The hardest thing for me is waiting for it to age in the refrigerator.  Looking forward to your next Q-view.
 
You will love the cheese - next time try to find some mozzarella in water- Costco and most grocery stores carry it - drain it and let it sit out for a couple of hours in the fridge to develop a "skin" so it will not release it's moisture while smoking. This one you eat right away once it chills for a few hours - it will be your new favorite cheese
 
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Now your cheese looks great and I bet it wll taste really good to.Now comes the hard part waiting for a couple of days or is it a week. That's the bummer
 
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