First Time Cold Smoking Cheese w/A-Maze-N Smoker

Chelnerul · December 2014

Gents,

All the cold smoking threads got me thinking about taking advantage of the 31 degree weather here this afternoon and trying out my A-Maze-N smoker for the first time. Loaded it up with apple pellets, lit it at both ends with my butane cigar torch for 45 seconds, and placed it in the XL BGE, letting it sit for 15 minutes. I also used by AR to double the space, and put a selection of cheeses for myself and my neighbor (he brought over a selection and garlic as well.)

We've got a nice tour - gouda, havarti, cheddar, gruyere, Buffalo cheddar, habanero and pepper jack, as well as garlic, salt (in the tray beneath) and butter. Trying to get the full tour here.

I've got a Food Saver that I'll use to seal the cheese up, and then it's off to the fridge for 3-4 weeks if we can stand it. I will post hour by hour shots as we progress. I am thinking of 4 hours or so - anybody have suggestion for total cold smoke time with the apple pellets? I don't want to have an overpowering smoky taste, as this is my first try, and I don't want to smoke out my wife!

Durangler · December 2014

I'm using the A-Maze-N smoker now also.

Only loaded one chamber & having a hard time keeping it going.

It wants to go out. I'm at 3 hours and it barely lit. I've blown on the pellets several times.

Maybe I didn't get it torched enough on initial firing. :((

So far I'm unimpressed, but will not give up.

Chelnerul · December 2014

With that cautionary tale, I will now go out and check it!

Chelnerul · December 2014

Did you torch the holy hell out of for 45 seconds on each side? I just checked mine and it's nicely smoking. Also, I've got the bottom grate entirely open (as if to clean it) and the top is naked as well, no daisy wheel...

Durangler · December 2014

I torched it around 30 to 40 seconds, I'd say. Only one end. Clean grate, vent wide open, no Daisy Wheel. No platesetter, just the grid.

I've read that sometimes the pellets need nuked to draw out all moisture. I'm using the standard issue A-Maze-N pellets that came with the complete kit. I guess there is a "Premium" blend available.

I'll nuke the pellets next time.

:-B

The Cen-Tex Smoker · December 2014

http://eggheadforum.com/discussion/1158809/a-maze-n-smoker-tutorial/p1

Greeno55 · December 2014

First time I used mine I had the same problem. I read on here somewhere to load it up and throw it in a 200° oven for 20 minutes. Then I light the hell out of one end, and let it burn for a good 10 minutes before blowing the flame out. Has worked like a charm ever since. Love smoked cheese. Last batch I did 2 hours, burning from one end. Seemed just about perfect for my tastes.

Sammi · December 2014

@Chelnerul
I did a cold smoke recently and would recommend that you pull some of your cheese @ 2 hours. I've tried some of mine that was smoked for 4 hours and it's quite strong. But it's only had 3 weeks to mellow since smoking.
Good luck.

Chelnerul · December 2014

After one hour:

Chelnerul · December 2014

After two hours. Just rotated and flipped everything at the halfway point:

Durangler · December 2014

Looking good Chelnerul.

Chelnerul · December 2014

@Durangler - thanks man. Go Broncos!

jeroldharter · December 2014

The initial torching should be solid so that you have an entire width of pellets on fire and so that blowing out the flame is difficult. I have never lit both ends as it cranks out tons of smoke. While you're at it, add some almonds to the pile!

Chelnerul · December 2014

Pulled at hour 3. Hearty smoke. Hope I didn't leave them too long. Pulled the gouda, sharp cheddar, gorgonzola, gruyere and havarti. Still have on the buffalo cheddar, habanero and pepper jack colby.

Chelnerul · December 2014

Done! Now the hard part begins...the wait

grege345 · December 2014

I'm a 3 hour guy as well. Turns out perfect (for me ) every time. I make it tradition to do it on Black Friday so I can eat it and share on Christmas.

grege345 · December 2014

@Durangler‌ you have already received some good tips for your amazen smoker. Ill add just one more. Load up your pellets like you always do. Now get 2 small pieces of lump. Pieces should be the size of a small stone. Place these piecesat either end where you lite the pellets. Pieces should fit in the slot. Lite the little bits of lump. Everything will go from there. Hope this helps

Durangler · December 2014

Every response has been beneficial, for sure.

Thank you everyone!!

I believe I didn't get it lit correctly to star with.

I've got a couple pounds of almonds that I'll do tomorrow or Monday. Plus more cheese, so I'll keep trying.

I apologize for the thread hijack, @Chelnerul. Your cheese looks great!

yzzi · December 2014

I had mine go out at first. The key, as stated, is to bake the pellets for 20 or so minutes and then let the pellets burn for at least 10 minutes before blowing the flame out. How's the Salt? I'm doing that next for my sister.

Chelnerul · December 2014

Hey, not to worry! We're both smoking cheese today!

caliking · December 2014

That's a nice array of goodies. I found some cheddar that I had smoked last year and it was realy good. Can't wait to get into this year's batch.

brando30 · January 2015

So... How did it turn out? Anxious to hear how everything tasted!

Chelnerul · January 2015

Really good. The apple smoke wasn't all that strong, though some cheese soaked it up more than others. The havarti, gruyere, gouda and cheddar took it best. The less expensive jack and habanero took it least well, but it was spongier than the above options.

The next week I smoked some more cheddar and mozarella, and the mozarella took the smoke wonderfully. I cut the time in half and it was perfect. We used it for pizzas the following couple nights and it was outstanding.

Chelnerul · January 2015

Also, learned that a little smoke goes a LONG way for salt and garlic. I left the salt on for all four hours and it was inedible. The garlic was very strong too.

UrbanForestTurnings · January 2015

Chelnerul said:
Done! Now the hard part begins...the wait

Looks good. What's wrong with your wait? If you need to go on a diet just give me the cheese

UrbanForestTurnings · January 2015

Try a MacGyver smoker. Next time

First Time Cold Smoking Cheese w/A-Maze-N Smoker

Comments

Categories