Wheew! I cut the cheese! with Q-view update

Discussion in 'Cheese' started by teeznuts, Aug 28, 2011.

  1. teeznuts

    teeznuts Master of the Pit

    Just got my A-MAZE-N smoker the other day and it was time to break her in. Did a burn out on the gas grill and waited for dark to do a midnight cold smoke. Lit a row of Oak with Cherry on top and gave it about 10 minutes to get a steady burn. Blew it out and watched the sweet smelling TBS rising up perfectly.

    [​IMG]

    My plan was to de-virginize the A-MAZE-N on a Buckboard Bacon smoke but I'm saving the BBB for tomorrow. Cheese was less time consuming as I was starting around 11pm and didn't want to be up all night. I smoked the cheese for 3 hours. I put a block of ice in the water pan and the temp in my MES stayed right around 73. It was a warm night so I was happy with the temp.

    [​IMG][​IMG]

    Love the way the sweaty cheese took on some color. Only thing that sucks is this 2 week wait to dig in. I've seen some folks on here say mozzarella does't need the 2 week wait. Feel free to chime in with any info regarding the wait time on mozzarella.

    [​IMG][​IMG]
     
  2. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Looks great and the waiting is well worth it!!!!!!!!!!!!  I waited on my moz so can't tell ya if it was any different.
     
  3. tyotrain

    tyotrain Master of the Pit

    [​IMG]
     
  4. venture

    venture Smoking Guru OTBS Member

    Looking good.  You will love that cheese.  Ya just gotta love those little AMNS and AMNPS, too!

    Good luck and good smoking.
     
  5. smokinal

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

    The cheese looks perfect!

    Nice color!
     
  6. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Way To Go Teez!

    Pretty good start for a "Maiden Voyage"

    Your cheese looks PERFECT!

    Just started to sweat

    Todd
     
    Last edited: Aug 29, 2011
  7. jak757

    jak757 Smoking Fanatic Group Lead

    Great looking cheese, Teez!

    You are going to love your AMNPS!
     
  8. Looks great!  

    Can't wait to break in my AMNPS, but it's been in the 90's + here every day and doesn't get much lower at night.

    The only way I'm going to get a decent cold smoke right now is to carve a smoker out of a giant block of ice!  [​IMG]

    Last time I smoked cheese, SWMBO had me make two bricks of Mozzarella.  One for "right now" and one for "OK, if I have to wait."

    The mozz right off the smoker was really pretty good, so I can see why people think its OK to eat right away.  

    But the one that we let rest for a few weeks was significantly better.

    If you gotta try some, I would cut the brick in half and see for yourself.  But in the future, do what I do and make two bricks.

    Enjoy!
     
    Last edited: Aug 29, 2011
  9. teeznuts

    teeznuts Master of the Pit

    Today marked the end of a treacherous 2 week wait to cut into the cheese I smoked. Definitely worth it.

    [​IMG][​IMG]

    [​IMG][​IMG]

    And some Bear View to check out the color.

    [​IMG]

    Special thanks to Todd, creator of the AMNPS. This was the virgin smoke of the AMNPS and it is an amazing piece of equipment.
     
    Last edited: Sep 11, 2011
  10. slownlow

    slownlow Smoking Fanatic

     Nice job on the cheese, the color looks great!  I can't wait to do some with my AMNPS [​IMG]
     
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks great
     
  12. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Hey Teez!

    You better start on another batch, cuz you're gonna run out!

    Looks Great My Friend!

    Todd
     
  13. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    oh weather here is getting cooler which means smoked cheese.  Yours looks great
     
  14. teeznuts

    teeznuts Master of the Pit

    One step ahead of you. I've actually done 3 batches since this thread was started. I believe in keeping up the cheese smoking ritual so that as one batch gets eaten, another is finished with its 2 week wait. Plus I can stock up for holiday party trays too.
     
    Last edited: Oct 11, 2011
  15. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks great man  - congrats on a great first run with the new toy
     
  16. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Smoked cheese makes GREAT gifts for X-MAS!

    TJ
     
  17. roller

    roller Smoking Guru SMF Premier Member

    That cheese looks real nice !!!! Job well done...
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    That color is Awesome !!!!

    I'm not sure about the remarks about Mozzarella.

    I think they are talking about some kind of fresh mozz---Not the kind you got there.

    I use the kind you got & the sticks, and I wait at least two weeks.

    I know Scarbelly & others know a lot more about that than I do!!

    Nice BearView Too!!!

    Thanks,

    Bear
     
  19. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Great looking cheeses!

    This is totally beside the point, but your title reminded me of a past experience "cutting the cheese" - when I was a deli-bakery specialist, we'd bought out several Shop-Rite stores in the Albany area and had to do total store resets and remodels at the clip of one per week, so we'd go into a store on a Tues AM, conduct hiring for crews ready to start Wed. and clean, Thur. and Fri. set-up and merchandise Sat. and test run Sun, then Grand Opening on Mon, then off to the next store on Tues.  In one store they got the wrong bakery ovens and they had to re-excavate drain lines to install them while we were using the front room behind the deli counters to mass cut the cheese island - over 500 different cheeses.  I'm doing the cutting and about 10 employees are wrapping, sealing, weighing and boxing up the cheeses.  They'd hung plastic up but it was 6 in from the floor and all I can remember was shuffling my feet around because they were shoveling dirt pell mell on them while I furiously cut the cheese trying to keep it sanitary and keep production going - my "cheese-cutting-from-hell" experience, lol!
     
  20. jc1947

    jc1947 Smoking Fanatic

    [​IMG]Outstanding looking cheese.

    JC1947
     

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