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Smoked Cheese using the NEW A-MAZE-N-SMOKER
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Rest in Peace - 22 DEC 2011

Joined: 12 February 2010
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    Posted: 07 May 2010 at 10:14
Well I finally got around to trying out my NEW A-MAZE-N-SMOKER and let me tell you It is AWESOME!!!

I decided to do Cheese for my first smoke with it and it worked like a champ. It is totally "SET IT AND FORGET IT" for smoking cheese.

I decided to let the cheese smoke as long as the saw dust lasted.

Here are some of the qview at the start. I will post the finished qview when it is done smoking.



Left to Right: Top 2 Rows; Baby Swiss, Mozzarella, Co-Jack
Bottom Row; Regular Swiss


Left to Right: Sharp Cheddar, Mild Cheddar, American Cheese


Mozzarella Sticks


Loaded Smoker


A-MAZE-N-SMOKER Loaded


A-MAZE-N-SMOKER Started
Paul
http://www.smoking-bbq.com/

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Joined: 25 January 2010
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 07 May 2010 at 10:32
looks pretty good! interesting how it sets the sawdust smoking in a maze" pattern, sort of like lining up charcoal briquettes in an S pattern in a weber.
 
looking forward to "finished" pix!
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Points: 24 		Post Options Post Options   Thanks (0) Thanks(0)   Quote mgwerks Quote  Post ReplyReply Direct Link To This Post Posted: 07 May 2010 at 12:56
I've seen that thing before, but I could never figure out what keeps it from setting the sawdust alight in the adjacent track - isn't it just perf metal between them?
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It is indeed...I have a similar one that I used last weekend, and it worked perfectly.
 It generated cold smoke for over ten hours.
 
Go ahead...play with your food!
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Rest in Peace - 22 DEC 2011

Joined: 12 February 2010
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Points: 55 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Beer-B-Q Quote  Post ReplyReply Direct Link To This Post Posted: 10 May 2010 at 00:15
Final Results of my cheese smoke...

This is what it came out looking like, It could probably have used a little less smoke...

We taste tested first and then vacuum sealed the rest...
Paul
http://www.smoking-bbq.com/

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 10 May 2010 at 05:02
How'd it taste? Looks nice and smoked, and good!
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Rest in Peace - 22 DEC 2011

Joined: 12 February 2010
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Points: 55 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Beer-B-Q Quote  Post ReplyReply Direct Link To This Post Posted: 10 May 2010 at 08:21
It tastes great now, I just hope that it doesn't get a lot stronger as it ages more.  It has been a week and i can tell a noticeable difference in it from the taste test the night it was done ... 

This was the first time I ever smoked cheese so I guess I can only improve from here...Big smile
Paul
http://www.smoking-bbq.com/

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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 10 May 2010 at 10:48
paul - usually as smoked cheese "sits and ages" the smoke favours permeate throughout the cheese so that instead of being very stong just on the outside, they infuse and mellow out with the flavours of the cheese - that is supposedly why they say to let it sit at least overnight before trying it.
 
sounds like your first attempt went exactly as it should! if it's still a little strong you can back off on the smoke next time, but as for me, there is soemthing about the flavour of smoke and good cheese together that really gets my mouth watering!
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 10 May 2010 at 11:48
I agree Tas....the pecorino romano I used with my pasta yesterday was smoked for 4 hours over oak, then aged for a week before I used it, and it was wonderful. It elicited a totally unsolicited remark from my dinner guest, like "where the heck did you get that cheese"? told her I just smoked it and she was blown away.
Go ahead...play with your food!
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Rest in Peace - 22 DEC 2011

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Points: 55 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Beer-B-Q Quote  Post ReplyReply Direct Link To This Post Posted: 10 May 2010 at 18:53
It is just right now, I was worried it would get stronger as it aged...
Paul
http://www.smoking-bbq.com/

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It will probably just mellow out a bit like Tas was saying. I only smoked mine about 4-5 hours and it was nice. If you smoked yours much longer you may have to cut the time a little next time.
Go ahead...play with your food!
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Points: 13 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Knucklhed BBQ Quote  Post ReplyReply Direct Link To This Post Posted: 14 May 2010 at 10:01
Some great lookin cheese ya' got there! 
 
I always like my smoked cheese better about a week after it's been smoked, the flavor mellows a bit and any sharp bite that the smoke had disapates.
 
Try this next time - toss a decent sized piece of cheese cloth into the smoker and let it get all browned up from smoke.
 
Wrap a chunk of unsmoked cheese in the cloth and vac seal it and let it sit for a few weeks to a month.  The smoke will permeate the cheese as if you had smoked it, but you get a very nice, pleasent smoke flavor from it... great for milder cheese or low melting temp cheeses!
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Points: 341 		Post Options Post Options   Thanks (0) Thanks(0)   Quote got14u Quote  Post ReplyReply Direct Link To This Post Posted: 14 May 2010 at 15:02
Now that's some cool info !!!!!
Originally posted by Knucklhed BBQ Knucklhed BBQ wrote:

Some great lookin cheese ya' got there! 
 
I always like my smoked cheese better about a week after it's been smoked, the flavor mellows a bit and any sharp bite that the smoke had disapates.
 
Try this next time - toss a decent sized piece of cheese cloth into the smoker and let it get all browned up from smoke.
 
Wrap a chunk of unsmoked cheese in the cloth and vac seal it and let it sit for a few weeks to a month.  The smoke will permeate the cheese as if you had smoked it, but you get a very nice, pleasent smoke flavor from it... great for milder cheese or low melting temp cheeses!
Jerod

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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 15 May 2010 at 02:34
What a great idea! especially like you said...for mozarella, or anything else with a really low melting temp.
Go ahead...play with your food!
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