More Jarlsberg and some Pepperjack...........

[oldschoolbbq]

I know you all know how to cut the Cheese (pun intended)

, so I won't bore you with that...however here is a shot of my ECB working as my Cheese Smoker. The conversion worked well. I expanded the air inlet slits on the side of the bottom and drilled some more holes in the bottom , gets a lot of air to my AMNPS so it can do it's majic :

Trouit Farm and Cheese 021.JPG

• oldschoolbbq
• Aug 30, 2012

Trouit Farm and Cheese 022.JPG

• oldschoolbbq
• Aug 30, 2012

  you can see where I pried open the inlet slits , now they are inlet 'openings' LOL The open slide doors are to keep the chamber cool enough to not melt the Pepper Jack.

See ya later with some "Smoked" Cheese.....Mmmmmmmm

 

[scarbelly]

Looking good Stan - now ya gotta wait 

 

[driedstick]

Lookin good I took some to elk camp this weekend and everyone loved it

 

[roller]

Looks great..Now I know what the Jarlsberg looks like..

 

[BGKYSmoker]

Nice

I do the Jarlsberg cheese to. Good stuff Maynard

 

[smokinhusker]

Looks good! Smoked Jarlsberg is some good stuff!

 

[roller]

I just bought some today....