Announcement

Collapse
No announcement yet.

Mods to my Cheese Smoking Routine

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Mods to my Cheese Smoking Routine

    The last time I smoked some cheese it was about 50 degrees outside and keeping the cheese below 80 degrees was not a problem. The problem is I was almost out of smoked cheese and it is 90 degrees outside. So after doing some looking around I came up with an idea similar to the mailbox smoke chamber for the Amazen AMNPS, but I used some stuff I already had on hand.



    I took a popcorn tin and cut a 3" hole in the top for some 3" flexible aluminum tube. I put about 10 holes about 1/4" diameter and about 1/2" up from the bottom. I cut a 3" hole in my wood chest kit that I turned into a cold smoker. The little air pump was only needed till the draft got established.



    In addition to the having the AMNPS separate from the cold smoker in the popcorn tin, I put four 1 quart containers of ice in the cold smoker.



    So for the first time using the popcorn tin smoke chamber (I have used the cold smoker many times), I used a combination of hickory saw dust and maple pellets for about 2 hours. The outside temp was about 90 degrees and the cold smoker dropped to 68 degrees for a low and 72 degrees for a high temperature.

    On a side note, I seldom go food shopping with my wife, but we were at the Offutt AFB Commissary so I had to look at cheese. The Commissary had 1 pound blocks of Tillamook for $3 each. That is much cheaper than I have seen Tillamook for a long time. So I got pepper jack, medium cheddar, and colby jack. I vacuumed packed the cheese and will give it a try in a couple weeks.

    HK91

  • #2
    Looks like a great setup

    Tillamook is great stuff, even though its from Oregon

    sigpic

    Comment


    • #3
      Improvise, adapt and over come.

      Heck yes thats worthy of

      Fine job, i cant wait until you tell us how it tastes
      Island of Misfit Smokers Member #92

      How to heal the world. Love people and feed them tasty food.

      sigpic

      Comment


      • #4
        Hah! Way to skin a cat right there

        Oh, and if you ever need any tips on hot smoking cheese, I got ya covered
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

        Comment


        • #5
          Very clever. Gotta throw you some also for smoking cheese in 90 degree weather.
          Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
          My best asset however is the inspiration from the members on this forum.

          sigpic
          @SmokinJim52 on Twitter

          Comment


          • #6
            Love the improv... Great li'l setup!! have some hot weather, cold smokin' cheese


            Drinks well with others



            ~ P4 ~

            Comment


            • #7
              well done,,, looks like ya figured it out...
              it aint easy bein cheesy,,,
              specially at 90*...
              ~All that is gold does not glitter ~ Not all those that wander are lost~
              ~20" Yoder "Swiss Army Knife" Stick Burner~

              Comment


              • #8
                Definitely gotta keep the temps in check. Rich ain't the only one to have a warm temp oopsie





                3405 BGW GOSM gasser
                Chargriller Duo W/ SFB and mods
                Uni-Flame kettle grill - poor lonely grill
                *New - Home made Drum Smoker with options*
                Various other tools of mass destruction

                Comment


                • #9
                  Originally posted by PigCicles View Post
                  Definitely gotta keep the temps in check. Rich ain't the only one to have a warm temp oopsie

                  WOW! I might be off the hook now!


                  No..probably not
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                  Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                  Comment


                  • #10
                    I had tried using blue ice packs and the AMNPS inside the wood smoke box last summer, but the temps were gradually climbing up past 90.

                    Before I tried the smoking the cheese, I did a dry run without any ice in the wood smoke box and the temps were about the same as ambient temps. So I would say the remote chamber was a success. Then adding the four 1 quart containers of solid ice helped bring the temp down significantly.

                    HK91

                    Comment


                    • #11
                      nice setup

                      I keep buying large blocks of chese for smoking and then eating them
                      Made In England - Fine Tuned By The USA
                      Just call me 'One Grind'



                      Comment


                      • #12
                        Originally posted by PigCicles View Post
                        Definitely gotta keep the temps in check. Rich ain't the only one to have a warm temp oopsie

                        I see some more avatars coming from this...


                        Drinks well with others



                        ~ P4 ~

                        Comment


                        • #13
                          Bwahahaha .. it'll never top Rich!




                          3405 BGW GOSM gasser
                          Chargriller Duo W/ SFB and mods
                          Uni-Flame kettle grill - poor lonely grill
                          *New - Home made Drum Smoker with options*
                          Various other tools of mass destruction

                          Comment


                          • #14
                            Nice setup! Looks like a perfect mod!
                            Smokem if you got em

                            Yoder YS640
                            Weber EP-310 Gasser Grill
                            A-Maz-N-Pellet-Smoker (AMZNPS)
                            A-Maz-N-Tube-Smoker (AMZNTS)
                            Frogmats
                            Maverick ET 732
                            Super Fast Purple Thermopen


                            Deano

                            "May the thin blue smoke be with you"

                            sigpic

                            Comment


                            • #15
                              Nice Work, HK91 !!!

                              Nothing like a little "Field Expedience"!


                              Bear
                              Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                              Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                              Mom & 4 Cub litter---Potter County, PA:

                              Comment

                              Working...
                              X