cheese time again

[chuckerg]

this is my third attempt the first was good the second was a hot mess. I figure its around 10 degrees out so will be a good day for it and want to avoid the past mistakes. this time am going to turn the smoker on just enough to get smoke rolling out of the vent and will be putting the temp probe in to tell me when the temp gets near 50 (doubt it will) and then will open door to the vent position (open a crack to allow more cold outside air in. doing Cheddar Monterrey jack and Swiss again even if it turns into another hot mess I can use it for other things cant wait to have the cash for the AMA ZN sett up in a month or so.

 

[smoking b]

Don't forget pics!  Smoked cheese is awesome! You're gonna love the Amazen when you get it. 

 

[driedstick]

Good luck I think i will try some this weekend also.

 

[chuckerg]

well was a great plan but the smoker died plug it in and all i get is a clicking sound from the controller :(

 

[chuckerg]

ok guess it was to cold since I put my hot tea kettle inside for a bit then set it on top and POOF it works. churning smoke but with it being 5 degrees out pics are a little shakey from not wearing gloves

 

[chuckerg]

739890_4055912767706_761782086_o.jpg

• chuckerg
• Jan 24, 2013

739890_4055912767706_761782086_o.jpg

• chuckerg
• Jan 24, 2013

after the first half hour

792189_4055914167741_327517167_o.jpg

• chuckerg
• Jan 24, 2013

temp I am trying to keep(and did for the most part)

778792_4055912447698_1464220926_o.jpg

• chuckerg
• Jan 24, 2013

until the spike hit just before the 4 hour target

740164_4055913687729_2094341335_o.jpg

• chuckerg
• Jan 24, 2013

setting up to wrap notice some meted but all in all not a bad run without the Amazing tray

792283_4055912047688_1559047610_o.jpg

• chuckerg
• Jan 24, 2013

double wrapped then going into ziplock bags for its 2 week nap in the drawer of the fridge cut off the small melted "tails" and they already taste great

793696_4055911887684_139158355_o.jpg

• chuckerg
• Jan 24, 2013

 

[themule69]

looks like it got to hot. buy the amnps. you can cold smoke in a card board box. you have to stay cold to cold smoke...............last week in arkansas. i had to warm the smoker to cold smoke. or it would have frooze.

 

[driedstick]

Nice

 

[mvincent42]

Dude I can't believe I missed this thread I could have saved you some headache. I don't have a cold smoker setup so I set my MES for 100* but I put ice in it to keep it cold. Frozen 2 liter and 1 liter bottles and ice in the pan. Here's a link to my last cheese smoke:

http://www.smokingmeatforums.com/t/131355/second-round-of-cheese-first-batch-awesome

Works really well since I also haven't had the cash to spend on amaznen or other cold smoking attachment. Hope it helps until you get one.

 

[roller]

It will be good if you wait a few weeks...Nice job !