Say Cheez....

[merrell]

Had a hankerin' for a lil smoked cheese, soooo, I thought I would do something about it.



Had 1 guy that wanted 10# baby swiss, a couple others wanted 3 and 5# and another that wanted Mozzarella. About 3 hours of oak / hickory pellets in my Amaz'd that it works homegrown pellet smoker tray. Never got over 75* in the smoker with a bowl of ice above the pellets.

21#s smoked baby swiss and 6#s smoked mozzarella. Kinda dropped the ball on the process photos, but this is the end result.

[Richtee]

Don't break that out all at once...

Din't try the "Direct to nacho" method, eh? heheh... good man!

[Fire it up]

That's lotta cheese!
Finally getting into cold smoking weather here so I can't wait to break out the A-MAZE-N Tube Smoker on a regular basis and not worry about the heat.

So swiss and mozz but what's the "1.9" labeled one in the bottom left?

[Doug S.]

Don't break that out all at once...

Din't try the "Direct to nacho" method, eh? heheh... good man!

LMAO

[merrell]

That's lotta cheese!
Finally getting into cold smoking weather here so I can't wait to break out the A-MAZE-N Tube Smoker on a regular basis and not worry about the heat.

So swiss and mozz but what's the "1.9" labeled one in the bottom left?

That was baby swiss also. Top part of the writing is folded down.

[Fire it up]

That was baby swiss also. Top part of the writing is folded down.

Ahhhhh...OK.
Makes sense now.
Didn't see the holes like the other blocks and no name so thought you may have some secret cheese smokin operation going on