Tried my hand at cold smoking cheese today in my mes 30 with amnps and maple pellets. Temp here in NJ is about 50 deg, little wind. I used 2 frozen water bottles and smoker temp was between 77-82 deg during the smoke according to my mav 732. I used xtra sharp chedddar, white cheddar, horseradish cheddar, pepperjack, and fresh mozz. Smoked for about 2 hours then vac sealed in the fridge. Im going to try and wait 4 weeks before tasting. I did taste a a slice of the fresh mozz and it was pretty good but could use some mellowing time as well. Next time i smoke fresh mozz i will leave uncovered in the fridge for a day or two before smoking to firm up a bit as i had a tiny bit melt. I will also use 4 ice bottles instead of 2. Thanks for looking!
Before the smoke.
Smoker setup.
Had to smoke at front of garage due to threat of rain. I use my wife's android tablet to create a google + video hangout with my laptop. This allows me to monitor the smoke on my laptop in the living room.
Finished product.
Before the smoke.
Smoker setup.
Had to smoke at front of garage due to threat of rain. I use my wife's android tablet to create a google + video hangout with my laptop. This allows me to monitor the smoke on my laptop in the living room.
Finished product.
