1st cheese w/ AMNPS.

[davidhef88]

Fired up my AMNPS for the first time today. Smoked a block of Swiss, pepper jack, Monterey, and extra sharp cheddar. Gave them two hours of oak. In the fridg resting. Had to put in zip locks, didn't realize I was out of vac bags. Gonna have to hit Lisa up this week.

Sent via Tap-A-Yap from David.

 

[solaryellow]

Very nice! I will be doing the same tomorrow.

 

[redheelerdog]

That looks good. I have not tried smoking cheese yet, I need to try it, I spend all my time over at the sausage forum lol.

 

[driedstick]

very nice

 

[mike johnson]

Smoked cheese is the best.

 

[jrod62]

Looks good

 

[roadkill cafe]

They look good David. Let us know how they are with the oak. Now comes the hard part....the wait. Still have a batch in the back of the fridge I did with Pitmaster's Choice on 11/8. Want to try some with peach pellets.

 

[davidhef88]

The extra sharp is very tasty with the oak pellets. Brought a block down to hunting camp this weekend. It was a big hit. I'll review the others as I eat them.

 

[smokinhusker]

Looks great! We really like cheese smoked with the JD Bourbon Oak Barrel Chips.

 

[rtbbq2]

I love smoked cheese....Nice job.....

 

[themule69]

you can't go wrong with smoked chesse. the amnps is the way to go.i've done a couple of smoke cheese runs since i got my amnps.

 if your not smoken something, you should be.

2 hour smoke with pitmaster.

cold smoked cheese 2 hour.JPG

• themule69
• Dec 11, 2012

2.5 hour pitmaster

smoked cheese 5.JPG

• themule69
• Dec 8, 2012

 

[themule69]

i have used both the tube and the maze. if i'm just cold smoking the maze is great any place their is room to use it. even a cardboard box would work. or a chamber as big as a smoke house. the tube works better if you are using it with a heat source. as it will not speed up the burn rate as much. they are both a great, mush have product.....todd should jump in here and give you the down low on them.

 

[raider2119]

I have been smoking cheese for several years.  A couple years ago I tried sealing the smoked blocks or cheese in wax, this was not a particularly successful as the wax tended to permeate the cheese.....  has anyone tried this method of packaging, and do you have any tips on how to do it successfully?

 

[davidhef88]

T

i have used both the tube and the maze. if i'm just cold smoking the maze is great any place their is room to use it. even a cardboard box would work. or a chamber as big as a smoke house. the tube works better if you are using it with a heat source. as it will not speed up the burn rate as much. they are both a great, mush have product.....todd should jump in here and give you the down low on them.

It was smoked with the AMNPS. I use it for cold smoking in my master forge propane with the burner not on. It was only in the mid 30's that evening.