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smokey cheese time
grege345
Posts: 3,515
Every year at this time I buy up some cheese and fire up the Amaze-n-smoker. This cheese will be ready for Christmas. I'll let it go 3 hours then vacuum seal it.
LBGE& SBGE———————————————•———————–
Pennsylvania / poconos
Comments
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Thanks for the reminder! I also have 3# of almonds to cold smoke.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Looking good man. I love smoked cheese
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks good @greg345. I smoked some a couple of weeks ago. I smoked mine for 5 hrs with the A-maz-N smoker. I've never done it before and I hope I didn't go too long. I may let it mellow for another couple of weeks before I give it a try. It smelled pretty "ashy" when I took it off. I'm a little nervous that I went for too long. What do you guys think?Sorry to hijack your thread with my question.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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They even smell way to ashy when you take them off after 2 hours. I usually do 3-3.5 hours @minniemoh it's all personal preference. Swmbo says 1.5 hours is enough but I can hardly tell a difference in that amount of timeLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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minniemoh said:Looks good @greg345. I smoked some a couple of weeks ago. I smoked mine for 5 hrs with the A-maz-N smoker. I've never done it before and I hope I didn't go too long. I may let it mellow for another couple of weeks before I give it a try. It smelled pretty "ashy" when I took it off. I'm a little nervous that I went for too long. What do you guys think?Sorry to hijack your thread with my question.
Depending on the size of the blocks, we smoke it 4-6 hours with real good luck. That said I like a pronounced smoke flavor though. The ashy smell will dismiss with time in the fridge.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
This all looks great, and would love to be on your Christmas list!
But...
While reading this thread I couldn't help thinking of an old song by Two Ton Baker that you might want to play while doing your smoking...
http://twotonbaker.com/2ton/music/mp3s/m-2771-stinky.mp3
San Diego, CA - Where I've mastered Curmudgeon..working on Recluse. -
Sorry if I missed it, but what dome temp do you use?Eggo in N. MS
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I used amaze-N-smoker. Doesn't hardly raise temp inside te egg. Outside temp when I did it was 30°LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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I smoked up some cheese a week ago. The blocks have been vacusealed and are resting comfortably in the fridge. Will be sharing with relatives at Christmas time. Now, I have to get some almonds to smoke before the holidays.
Tom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
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