Cheese try at night

smokingohiobutcher

Master of the Pit

Original poster

OTBS Member

Jun 21, 2009

1,185

34

The North Coast of Ohio

• Jul 14, 2010

• #1

After practicly melting the last batch of cheese I did trying to beat the heat of the day, I took several peoples advice and did this batch at night. Started at 7:30 pm the temp was in the 80s.

I loaded my a-maze-n smoker with some hickory dust and started it on both ends.

This batch has 3 chunks of provolone (I loves me alot of provolone) and 6 chunks of babyswiss.

After blowing down in the drum; to make sure the a-maze-n smoker was burning correctly, it was time to put the lid on and let'er smoke!

At 11:30 pm I went out and pulled it from the drum. This is what I saw when I got it into the kitchen to snap some pics.

Soooo Tasty looking!

I wasn't to sure there was much color difference but when I compared the before and after pics, I noticed quite a difference.

The temp actually dropped in the drum so that tells me that the a-maze-n smoker (6x6 size)

Didn't create enough heat in a UDS to even worry about. You need to worry about the ambient temp more.

Thanks for watching!

SOB-QTV

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Jul 15, 2010

• #2

Amazing! I need to get one of them.

 

DanMcG

Smoking Guru

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SMF Premier Member

Feb 3, 2009

5,682

2,900

Central NY

• Jul 15, 2010

• #3

Thats some nice color SOB, now the hard part, waiting for it to mellow. 

Thanks for sharing the Q-view.

 

indyadmin1974

Smoking Fanatic

May 26, 2007

736

20

Clemmons

• Jul 15, 2010

• #4

Lookin' good SOB!

I think I need one of those for my WSM.  Smoked cheese really sounds yummy.

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Jul 15, 2010

• #5

SmokingOhioButcher said:

After practicly melting the last batch of cheese I did trying to beat the heat of the day, I took several peoples advice and did this batch at night. Started at 7:30 pm the temp was in the 80s.

I loaded my a-maze-n smoker with some hickory dust and started it on both ends.

The temp actually dropped in the drum so that tells me that the a-maze-n smoker (6x6 size)

Didn't create enough heat in a UDS to even worry about. You need to worry about the ambient temp more.

Thanks for watching!

SOB-QTV

Click to expand...

Looks GREAT! SOB...

Gonna need a taste report!

I would say in a UDS you might not have to worry about anything but ambient temp being to hot, but the MES smokers are insulated so good, that unless it is actually cold out (as in Winter & the cold parts of Spring & Fall), you have to add ice.

Thanks for showing some beautiful Cheese,

Bear

 

jak757

Smoking Fanatic

Dec 4, 2009

796

21

Akron, Ohio

• Jul 15, 2010

• #6

"If I say please, can I get me some cheese??"  Man that looks good SOB!  The change in color is remarkable.  That will be some fine smoky tasting cheese!

Great job, nice Qview!

 

dave54

Smoking Fanatic

Dec 12, 2009

384

19

OHIO

• Jul 15, 2010

• #7

smoked cheese is my junk food ,good job!

 

tjohnson

Smoking Guru

Moderator

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Insider

Dec 29, 2009

5,600

139

Savage, MN

• Jul 15, 2010

• #8

SOB,

I dig the cheese My Friend!

Smoked Baby Swiss?????  I'm gonna try that next!

Guess what's in the mail???

Todd

 

adiochiro3

Master of the Pit

OTBS Member

Apr 19, 2010

2,088

42

Bay Area, CA

• Jul 15, 2010

• #9

It's gonna be a loooong 2 weeks (always is around here, anyway ;-)  We try to keep ahead of the mellowing curve with regular smokes.  Good job!

 

wingman

Smoking Fanatic

SMF Premier Member

Dec 18, 2009

558

21

Tacoma, WA

• Jul 15, 2010

• #10

Now when you get a chance try it at night when the temps are under 60 degrees. The end product is even better. The cheese stays much more moist.

My favorite cheese to smoke is Guoda! It's killer!

 

Last edited: Jul 15, 2010