Jalapeno Jack, Muenster, & Provolone w/AMPS Oak and Whiskey Barrell

Discussion in 'Cheese' started by hoity toit, Jan 2, 2012.

  1. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Got bored with the Rose Bowl today so I picked up 3 different cheeses and try my hand at smoking them. Now mind you, I'm following Big ALs lead on this.

    Temperature here in the Texas Hill Country today is 61*. I added a big foil pan of ice directly below the cheeses. Its been in 1/2 hour now and seems to be holding at 58*.

     

    More pictures to follow in 4 hrs.

    This is fun.!!


    Just put in and now to go get the Provolone.. I think it will fit on here too.

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    Muenster on the left, jalapeno Jack on the right rear 7 middle, Provolone right front. Lets hope it don't melt.

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    Now that's what I'm talkin -bout !   58* cross your fingers I hope to hold it there.. I might add the smoker is OFF...Im only using the temp gague on it for reference. Smoke is provided via AMPS bottom left.

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    Okay, I am now at the 2 hour mark. I put an additional tray of ice inside and moved the cheese up 1 rack.

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    I think we are doing fine at 64* and 2 pans of ice.

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    30 minutes from being finished and the temp on the cheese has gone down again to 50 *....just right !

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    Okay: 4 hrs in on this now I just pulled it out. 1-1/2 rows on the AMPS filled 1/2 way up smoked for 4 hours and almost out.Put the rack in the frezzer now for 30 mins before vac packing it.

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    The last of the smoke on the AMPS

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    Last edited: Jan 2, 2012
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looking good so far!
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looking good - you are going to love the results.  Temp here is 85 today 
     
  4. hmm I never had a smoked muenster, gotta tell us how it turned out!
     
  5. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    All Right, the temp is falling after I put in the 2nd pan of ice.

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    Last edited: Jan 2, 2012
  6. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    BC : Its looking good., I just uploaded some more pictures. Its at 55* with 2 pans of ice. Im at about the 3 hr mark now.
     
  7. johnnie walker

    johnnie walker Smoking Fanatic

    That cheese is looking great! Nice color.[​IMG]
     
  8. It all looks Sooo good! Great job Dexter. I have to try that method of doing cheese. My temps have obviously been too high. It's a good time of year, (up here in the frozen north.) Our temps are around 25 - 35F.

    Thanks for the excellent pics.
     
  9. this will be one of my next things, what i have to try in my smoker, cause i love cheese and your pics make me hungry right now [​IMG]
     
  10. hoity toit

    hoity toit Master of the Pit SMF Premier Member


    Yep.,it is a good time of year to do the cheese. If you are at 25-35f thats perfect for doing a cold smoke. I leave the damper wide open only lighting the AMPS from one end. I get to sample it tomorrow as a week has now gone by and it should have aged the smoke flavor into it well.
     
  11. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I will get to try it tomorrow as it has been 5 days. I'm dying to taste how it came out.  Thanks.

    Edited late today: I couldn't wait ! I went ahead an opened a package up and it tasted just great.. Not overwhelmed with too much smoke.   I will be doing this again.
     
    Last edited: Jan 6, 2012

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