More smoked cheese

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Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Jun 23, 2012
SF Bay Area, CA
Have been giving so much away, finally had to stop and smoke some more.

12 blocks of Jack, 6 of Mild Cheddar and 6 of Mozzi.

Using my gasser but with the AMNPS as the only source of heat and smoke. Smoked for 3.5 hours. Chamber temp averaged 67*




Tapayakin' from my iphone
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That's a lotta cheese!! Looks fantastic. Been meaning to make some mozzarella and smoke it for months now, just haven't gotten around to it. I bet it makes a great pizza.
Looks great Craig. I was just telling Amber I need to do some more. With the new baby we will be hosting loads of family and it will go quick.

Leah, you can do it!

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