Small batch of Cheese in the PB 4

[tropics]

That'll work!

Steve Thanks for the Like I appreciate it
Richie

 

[tropics]

Looks really good Richie. I just brought a block of smoked pepper jack into work and it was gone in no time.

Point for sure
Chris

Chris Thank you I've had pepper jack before it is good,we put it in the sweet poppers when we make them.Thanks for the Point I appreciate it
Richie

 

[Khaymanbb]

Looks good! I have a PB as well, and an A-MAZE-N, but was wondering, is the smoke setting on the PB too high heat for cheese? I've been hoarding 1 and 2lb blocks of cheese that have been on sale all summer, just waiting for the temps to drop, and now they have. I may try mine on "smoke" only, with a bunch of frozen water bottles underneath to see if it keeps the heat down. If not, may just have to use my smoke tube in my grill. Just curious!

 

[tropics]

Looks good! I have a PB as well, and an A-MAZE-N, but was wondering, is the smoke setting on the PB too high heat for cheese? I've been hoarding 1 and 2lb blocks of cheese that have been on sale all summer, just waiting for the temps to drop, and now they have. I may try mine on "smoke" only, with a bunch of frozen water bottles underneath to see if it keeps the heat down. If not, may just have to use my smoke tube in my grill. Just curious!

Use the trey or tube only,remove the heat shield open the drip pan.That is all I did.
Richie

 

[tropics]

https://www.smokingmeatforums.com/threads/pit-boss-pro-series-4-w-amnps.289465/
Here is some pics
Richie

 

[Khaymanbb]

Ahh yeah, that makes perfect sense. The hole would give enough air flow to keep the pellets burning. Since you use the AMNPS, I'm going to assume the PB itself puts out too much heat in smoke-only mode. I was worried that it would, even with a lot of ice stacked up underneath the cheese at the top. Thanks tropics!

 

[tropics]

Ahh yeah, that makes perfect sense. The hole would give enough air flow to keep the pellets burning. Since you use the AMNPS, I'm going to assume the PB itself puts out too much heat in smoke-only mode. I was worried that it would, even with a lot of ice stacked up underneath the cheese at the top. Thanks tropics!

I left the water pan in on this smoke,because I didn't want to clean it.I always use foil to keep the heat from going straight up.
Richie

 

[chopsaw]

Richie , nice color on the cheese . I struggle with cheese . Always to strong . I have some in the fridge from last year , maybe I should check it .

Steve next time I'll ship some of that Reaper grind

That'll work!

I just used some of the reaper grind in some Cajun andouille . Came out good . Nice heat .

 

[Steve H]

Richie , nice color on the cheese . I struggle with cheese . Always to strong . I have some in the fridge from last year , maybe I should check it .



I just used some of the reaper grind in some Cajun andouille . Came out good . Nice heat .

I bet that was good. I need to find some of those spices and give them a try.

 

[tropics]

I bet that was good. I need to find some of those spices and give them a try.

Steve if you mean them evil Smoked Reapers send a PM
Richie

 

[tropics]

Richie , nice color on the cheese . I struggle with cheese . Always to strong . I have some in the fridge from last year , maybe I should check it .



I just used some of the reaper grind in some Cajun andouille . Came out good . Nice heat .

Rich I always use a mild wood or cob Pellets
Richie