- May 15, 2015
- 31
- 30
So as with everyone else, with the cooler temperatures I decided to try my first attempt at smoking cheese!
My setup is a vertical propane smoker (same as the master built 30") I mounted my AMNPS below the lower air intake under the burner.
Since I wasn't sure how it would turn out I started with 2 hours and apple pellets. My first adventure was cheddar.
Tried a slice on day 3 of rest and it was still very "campfire like". So I waited till day 7, smell and flavor definatley mellowed down a lot... can wait till next Sunday for day 14...
Since I'm impatient I ran out on this past sunday (7 days from original smoke). And picked up 4 lbs of Gouda... mmmm Gouda!
In it went and I followed the same process, 2 hours with apple pellets. Now I'm excited for the next 2 sundays as I get to try some rested cheese!
I do however have a few questions, should I add a fan on the outlet to draw some additional airflow over and above just the smoke rising through the smoker? Does this help with flavor?
Does a mailbox mod actually help as much as I have read about? Does a longer run of pipe between the smoker and the chamber holding the cheese really calm down the creosote that much? Would I need to smoke something longer if I used a setup like the mailbox mod with a long run of pipe?
Thanks in advance!
My setup is a vertical propane smoker (same as the master built 30") I mounted my AMNPS below the lower air intake under the burner.
Since I wasn't sure how it would turn out I started with 2 hours and apple pellets. My first adventure was cheddar.
Tried a slice on day 3 of rest and it was still very "campfire like". So I waited till day 7, smell and flavor definatley mellowed down a lot... can wait till next Sunday for day 14...
Since I'm impatient I ran out on this past sunday (7 days from original smoke). And picked up 4 lbs of Gouda... mmmm Gouda!
In it went and I followed the same process, 2 hours with apple pellets. Now I'm excited for the next 2 sundays as I get to try some rested cheese!
I do however have a few questions, should I add a fan on the outlet to draw some additional airflow over and above just the smoke rising through the smoker? Does this help with flavor?
Does a mailbox mod actually help as much as I have read about? Does a longer run of pipe between the smoker and the chamber holding the cheese really calm down the creosote that much? Would I need to smoke something longer if I used a setup like the mailbox mod with a long run of pipe?
Thanks in advance!