1st cheese

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redneck69

Smoking Fanatic
Original poster
Oct 26, 2010
573
17
Western Nebraska
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filled my AMNS 1/2 way up with hickory and cold smoked for about 3 hours, now its time to wait for a few weeks to see how they turned out.  
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Oh teah!!

 I got some almost ready to eat..

  Craig
 
i did not get the temp when i pulled them out, they were sweating a bit and the mozz cheese did start to get soft.  the only heat to them was from the AMNS. i'm gonna wait about 14-20 more days before i open them up. 
 
i did not get the temp when i pulled them out, they were sweating a bit and the mozz cheese did start to get soft.  the only heat to them was from the AMNS. i'm gonna wait about 14-20 more days before i open them up. 


14 to 20 more days!!!!!

Boy do you have patience!

Bear
 
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i couldn't wait any longer,  i took some cheese into work and had some taste testing done...everyone that tried some loved it...i want to thank everyone for the input on a post i had a few months back on how to do smoked cheese.  
 
i couldn't wait any longer,  i took some cheese into work and had some taste testing done...everyone that tried some loved it...i want to thank everyone for the input on a post i had a few months back on how to do smoked cheese.  
LOL----That was the quickest 14 to 20 days I've seen in a long time.  
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Good anyway--huh?----Sure looks good!

Bear
 
Great Job!

Sucks that you have to smoke up another batch...Oh Well!

You may want to place the AMNS over to one side of your smoker, and even make a foil tent.  This will help deflect the heat from going directly up, and also keep any drips off the sawdust.  Make a bunch, because you're gonna run out.

Todd
 
Glad it turned out so good. I freeze mine so I don't eat it all at. Smoked cheese makes the best grilled cheese sammies.  
 
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