First try at cheese w/q-views

Discussion in 'Cheese' started by crazymoon, Nov 10, 2014.

  1. crazymoon

    crazymoon Master of the Pit SMF Premier Member

         I did some cheese and commercially made pepperoni with my new   AMNPS . This thing is amazing and I love it !!! Smoked the cheese for 3 and 4 hours and the pepperoni for 5.5 hours. Now the wait begins !



    I
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nice, what wood did ya use?
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I used apple as you folks told me to stick with a fruit wood, I almost tried some corn cob pellets but will save them for another cheese smoke.Again that AMNPS is incredible ! The pic of the smoke was a bit thick but it settled down to a nice thin blue smoke that was barely visible.
     
    Last edited: Nov 10, 2014
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yea, I like lighter wood on cheese.  I think I am the only one that uses maple.
     
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I would try maple as I continue to experiment.
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Another experiment would be dust vs pellets.
     
  7. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    You are going to fry my pea brain with all these ideas ![​IMG]
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Maybe I will get some maple pellets and see.
     
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I just tried the cheese and it was fantastic! I couldn't really taste a difference between the 3 and 4 hour smoke. The pepperoni experiment was a flop as I couldn't  taste smoke at all. I just put more pepperoni in the smoker going to dry for an hour at 110 and then smoke at 140 or so for hours and hours. The last try was cold smoke and the smoke didn't seem to adhere?  I'll  hot smoke the pepperoni until later today and then continue to cold smoke it when I start more cheese.
     

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