I used the A-Maze-N saw dust smoker loaded with Apple
top left to right: Gouda, Tomato Basil, Garlic, Colby Jack English Farm House Cheddar
bottom left to right: Salami, Brick, Swiss, Colb Jack, Vermont Cheddar
I used my MES30, with out turning on the element, it was around 75 here today, I left out the chip loader and had the vent wide open, the A-Maze-N kept on chuggin nice TBS for around 3 hours, It kept the inside of the smoker around 85 to 95 degrees with a couple of highs at 100, I had to keep a close eye on her open the door a few times to lower the temp,
I know I am supposed to wrap them and age them in a fridge for a couple of weeks but I Had to give some a try, and already the cheddar has a great flavor
Thanks for lookin,
Harry
top left to right: Gouda, Tomato Basil, Garlic, Colby Jack English Farm House Cheddar
bottom left to right: Salami, Brick, Swiss, Colb Jack, Vermont Cheddar
I used my MES30, with out turning on the element, it was around 75 here today, I left out the chip loader and had the vent wide open, the A-Maze-N kept on chuggin nice TBS for around 3 hours, It kept the inside of the smoker around 85 to 95 degrees with a couple of highs at 100, I had to keep a close eye on her open the door a few times to lower the temp,
I know I am supposed to wrap them and age them in a fridge for a couple of weeks but I Had to give some a try, and already the cheddar has a great flavor
Thanks for lookin,
Harry