Smoked Cheese with the A-Maze-N Dust burner Re-DEUX Q-view

Discussion in 'Cheese' started by big casino, Jan 22, 2012.

  1. I smoked some cheese two weeks ago, and I decided to sample some, noticing I was going to be late for work I ran out of the house, My 2 hound dogs Scout and Bella, a Black Lab and a Yellow Lab, were quite appreciative of the snacks I left them on the counter, as my son came down stairs to see each one of them sitting there with a block of cheese in their mouths

    I didn't have the camera for the cheese be prepared but I do have some of the finished product

    the first time I smoked the cheese I did so with temps around the 50 to 60 degree range, I didn't get much color, altho when I sampled them they did have a smoke flavor

    this time I smoked them between 70 to 100 at the highest mostly around 80 and I still didn't get much color

    I smoked them for 2 hrs and only one row of the A-Maze-N burned as you can see , do I need to light both ends for more smoke to get more color? or would this cause to much smoke flavor?


    Here is a little closer look


    Any tips or suggestions anyone has are welcomed and appreciated!

    Thanks for looking,

  2. sprky

    sprky Master of the Pit OTBS Member

    Looks like my smoked cheese. I have yet to figure out how to get the great color cold smoking. so I am watching this with great interest to see the suggestions. I do not have the AMNPS Yet, I will if my gift certificate ever gets here that my niece got me for Christmas.
  3. Hey Harry, that's some fine looking cheese!  How's the taste?

    As for getting a bit more color, here's  my VH $0.02.

    I usually cold smoke my cheese at ~ 75*-85* using only my AMNPS.  I noticed you said you smoked your cheese for 2 hours.  I think that might be part of the problem.  I usually run mine for 4 or 5 hours (with apple and maple pellets) and usually get real nice color.   Since I don't have the same amazin smoker as you (dust vs. pellets), I can't comment on your question regarding lighting both ends of the dust.  I do know lighting only one end of the AMNPS produces more than enough smoke for a cheese cold smoke.  Hope this helps.

    Last edited: Jan 22, 2012
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    I usually light both ends when I smoke cheese. It almost never gets below 60 here when I am smoking and most of the time I smoke in the 70's to 80's. I think it is the warmer temp that allows the cheese to open up and accept the smoke and color.   Since I have never smoked in lower temps I can not verify this is the case but I see the lower temp smokes and they don't seem to get the same color. 
  5. smokinal

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

    I agree with Scar, it seems like if the cheese is smoked at 70-90 degrees it really takes on a lot of color.
  6. Yeah I was mostly in the 80 degree range, but I only smoked it for 2 hrs cause I thought that was what most people recommended,

    I guesss when I try these in a couple of weeks, I will see if the "smoke" is too light

    Thanks fellas!
  7. smoke king

    smoke king Smoke Blower

    You could go 4 hours and pull some off at the 2, 3 and the rest at 4 hours, and mark them accordingly when you wrap for the wait, and see which you like best.
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now your cheese looks awesome and it does have some nice color.

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