Cheese

Brisket_Fanatic

Really nice day last weekend so I thought it as time to smoke a small batch of cheese. Used Cheddar, Montery Jack, Pepper Jack and Horseradish Cheddar.  Used the Amaz-En smoker with pitmaster blend pellets. Smoked about two hours then into vac bags for a two week minimum mellow period. 

fishlessman

smoked Horseradish Cheddar sounds killer

Brisket_Fanatic

@fishlessman It most definitely is great! 

pgprescott

Nice!

Brisket_Fanatic

@pgprescott  Thanks!

Ladeback69

Looks good, I bet that will be some great smoked cheese.  Something else I haven't tried yet on the egg.

@Brisket_Fanatic, there really isn't much heat from the Amaz-En smoker, just smoke?

Brisket_Fanatic

@Ladeback69 - Thanks! - That is correct, very little heat but I seam to only do it when the temp is cool but above freezing. It will produce some heat so I always have a stone in place to defect the heat.

SmokingPiney

 @Brisket_Fanatic,

I have the same smoker....gotta love it!

I'm 2 weeks into waiting on my first batch of cheese. May your batch be delicious!

@Ladeback69, There's very little / minimal heat from the Amaze-N smoker.

Brisket_Fanatic

@smokingPiney - It will be broke open this weekend for a taste test at a family gathering.

SmokingPiney

I couldn't resist and got into some white cheddar last night........2 hour smoke and it was great!

Brisket_Fanatic

@SmokingPiney - Good to hear, I normally go 1.5 hrs so anxious to see how the extra 30 goes.

FlashkaBob

I have smoked cheese with the A-P-S even when the outside temp was 75*F with out any problems as far as it getting to warm in the egg. I usually only go with 1 hour using cherry or apple pellets.

dougcrann

Only 2 hours?  We smoke ours for 8....

Brisket_Fanatic

@dougcrann - Seriously!!!!! 8 hours with the Amazen smoker. To each his own but I would think it wouldn't even taste like cheese after that much time in the smoke................

HeavyG

Ladeback69 said:

Looks good, I bet that will be some great smoked cheese.  Something else I haven't tried yet on the egg.

@Brisket_Fanatic, there really isn't much heat from the Amaz-En smoker, just smoke?

The Amazen doesn't generate a lot of heat and on a cool day there's no worries.

However, you do want to provide either sufficient vertical distance above the tray or use a deflector  over it cuz that narrow hot column of smoke/heat can melt/burn the bottoms of the cheese that happens to be directly over that plume if they are too close.

That's based on personal experience. Twice. I'm a slow learner.

SmokingPiney

HeavyG said:

Ladeback69 said:

Looks good, I bet that will be some great smoked cheese.  Something else I haven't tried yet on the egg.

@Brisket_Fanatic, there really isn't much heat from the Amaz-En smoker, just smoke?

The Amazen doesn't generate a lot of heat and on a cool day there's no worries.

However, you do want to provide either sufficient vertical distance above the tray or use a deflector  over it cuz that narrow hot column of smoke/heat can melt/burn the bottoms of the cheese that happens to be directly over that plume if they are too close.

That's based on personal experience. Twice. I'm a slow learner.

Agree. I use the plate setter with it. 

minniemoh

Oh that looks so good! I haven't done a batch yet this winter. Where did you find the horseradish cheddar? That sounds like a great cheese to smoke for sure. My favorite to this point has been gouda followed by white cheddar.

Brisket_Fanatic

@minniemoh Thanks... Found the cheese at Hy-Vee

minniemoh

Thanks for the info! They just opened one near me a few months ago. I'm now on a quest to find it.

theyolksonyou

@Ladeback69 I don't know about the top vent of your kahuna, but I run a metal flexible dryer hose from the top of the mm to the bottom of the large. Works great and cheaper than buying the amazin'

Brisket_Fanatic

@theyolksonyou  Not if you only own 1 egg!

theyolksonyou

@Brisket_Fanatic agreed, but happen to know @Ladeback69 has that small kahuna, just trying to make it easy on him. 

Smoked some cheddar last week. Gonna have to hunt down some horseradish cheddar. 

Brisket_Fanatic

@theyolksonyou I understand as i was just messing with you. 

Sammi

@Brisket_Fanatic nicely done. 2 hours in the smoke works for me too, I've tried longer but prefer 2 hours.

Brisket_Fanatic

@Sammi Thanks!

Ladeback69

theyolksonyou said:

@Brisket_Fanatic agreed, but happen to know @Ladeback69 has that small kahuna, just trying to make it easy on him. 

Smoked some cheddar last week. Gonna have to hunt down some horseradish cheddar. 

@theyolksonyou, thank you.  I have thought of that before, I may have to try it.  Do you use lump with fruit wood or pellets in your mm?

theyolksonyou

@Ladeback69 I used used lump and split some applewood chunks with a hatchet to small splits. 

dougcrann

Brisket_Fanatic said:

@dougcrann - Seriously!!!!! 8 hours with the Amazen smoker. To each his own but I would think it wouldn't even taste like cheese after that much time in the smoke................

Can't even taste the smoke after just 2 hours. Have sent 8 hour smoked cheese to 5 different people, they all loved it. Hell, I just cold smoked some Belly Bacon for 44 hours...best stuff I have ever had...

Brisket_Fanatic

@dougcrann - Maybe I'll try a little longer next time and see what happens.