Temps last Friday at around 0F had me thinking of trying my first attempt at smoked cheese. Picked up a bunch of 8oz bricks on sale and fired up the AMPS with apple. There are 4 extra sharp cheddar, 3 pepper jack and 1 brick of Monterrey jack. Smoked for 2.5 hours and double wrapped them and slid them to the back of the fridge to mellow. I need to get a vacuum sealer but for now that will have to do. The temps hovered between 38 and the mid 50s depending on the wind. The cheese didn't pick up much color but from when I've read here at those temps it really won't. They sure smelled smokey so I'm hoping they'll be good after a rest in the fridge for 6 weeks or so.
One thing I ran into which I never have when hot smoking things with my AMPS is the pellets actually re-ignited twice. I was babysitting the wireless probe so was able to go out quickly and put them out again before the temp got over 70F but I'm wondering why it would do that. I am thinking it was due to actually having too good of a draft. I had the chip drawer out about an inch, the chip loader out and the top vent wide open. Any thoughts on this?
Here are a few pics:
Cheese ready for the smoker:
All fired up and ready to go:
Wrapped and ready to rest in the fridge:
One thing I ran into which I never have when hot smoking things with my AMPS is the pellets actually re-ignited twice. I was babysitting the wireless probe so was able to go out quickly and put them out again before the temp got over 70F but I'm wondering why it would do that. I am thinking it was due to actually having too good of a draft. I had the chip drawer out about an inch, the chip loader out and the top vent wide open. Any thoughts on this?
Here are a few pics:
Cheese ready for the smoker:
All fired up and ready to go:
Wrapped and ready to rest in the fridge: