Cheese try at night

Discussion in 'Cheese' started by smokingohiobutcher, Jul 14, 2010.

  1. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    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.

    [​IMG]

    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.

    [​IMG]

    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!

    [​IMG]

    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.

    [​IMG]

    Soooo Tasty looking!

    [​IMG]

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

    [​IMG][​IMG]

    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
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Amazing! I need to get one of them. [​IMG]
     
  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

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

    Thanks for sharing the Q-view.
     
  4. indyadmin1974

    indyadmin1974 Smoking Fanatic

    Lookin' good SOB!

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

    bearcarver Smoking Guru OTBS Member

    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
     
  6. jak757

    jak757 Smoking Fanatic Group Lead

    "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!
     
  7. dave54

    dave54 Smoking Fanatic

    smoked cheese is my junk food ,good job!
     
  8. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    SOB,

    I dig the cheese My Friend!

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

    Guess what's in the mail???

    Todd
     
  9. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    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! [​IMG]
     
  10. wingman

    wingman Smoking Fanatic SMF Premier Member

    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

Share This Page