I've got some sharp cheddar smoking away in my Mes-30 as I write. I only had hickory pellets so hopefully the taste won't be too strong. I originally bought the AMNPS which didn't work because of my altitude (Denver area) but A-MAZE-N sent me the tube model which seems to be working better. Thanks Todd for excellent customer service. I look forward to some delicious cheese. I'd love to hear what kinds of cheese others like and white kind of pellets you're using. I'd also like to try smoking some salmon.
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My First Cheese Smoke
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I have both and also think the tube works best for me, I've used Hickory, Cherry,and Pecan for cheese and all were good the hardest part is waiting for it
to age a little after the smoke but it's well worth the wait.Masterbuilt Stainless Steel 40"
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Seems to be going well. Only problem I notice is that the Mes-30 is getting a little warm (87 or 88 degrees.) I tried putting some ice in the smokewhich didn't seem to help. I decided to crack the door. I figure it should still get enough smoke. The cheese is on the top rack and the AMNTS is near the bottom sitting on top of the heating element. I'd appreciate any other suggestions for keeping the temp down. The tube smoker is the 12-18 inch Model retracted to 12 inches.
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I always use hickory when smoking cheddar cheese.
You'll want to let it set for at least two weeks before you eat any though. In a zip loc or vac packed in the fridge. It's a bit strong otherwise.CUHS Metal Shop Reverse Flow
UDS 1.0
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Thermoworks Smoke with Gateway
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"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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Mix a little of the lump "crumbs" from the bottom of the bag with your pellets, it will help keep your pellets lit.
Personally I prefer cherry for a cheese smoke but it's a personal preference thing.
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I always use Hickory with cheddar cheese, but like Jailer says, personal preference.
If I were worried about the temps I'd probably crack the door a bit. I know some will leak but your tube produces more than enough smoke to flavor the cheese.
Just my $.02 worth.Kent [sigpicThermapen Smoke
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Originally posted by Jailer View PostMix a little of the lump "crumbs" from the bottom of the bag with your pellets, it will help keep your pellets lit.
Personally I prefer cherry for a cheese smoke but it's a personal preference thing.
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Originally posted by Courser View PostI always use Hickory with cheddar cheese, but like Jailer says, personal preference.
If I were worried about the temps I'd probably crack the door a bit. I know some will leak but your tube produces more than enough smoke to flavor the cheese.
Just my $.02 worth.
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Originally posted by chipj40 View PostSeems to be going well. Only problem I notice is that the Mes-30 is getting a little warm (87 or 88 degrees.) I tried putting some ice in the smokewhich didn't seem to help. I decided to crack the door. I figure it should still get enough smoke. The cheese is on the top rack and the AMNTS is near the bottom sitting on top of the heating element. I'd appreciate any other suggestions for keeping the temp down. The tube smoker is the 12-18 inch Model retracted to 12 inches.
All you need to do is fill a plastic Jug 3/4 full of water & freeze it.
Then you can keep the heat down without adding any humidity to your Smoker.
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Originally posted by chipj40 View PostI don't know if I can wait two weeks. I'll give it a taste in a week.
Trust me, it will taste much better after two weeks than one.CUHS Metal Shop Reverse Flow
UDS 1.0
Afterburner
Weber Performer
Blue Thermapen
Thermoworks Smoke with Gateway
Thermoworks Chef Alarm
Auber Smoker Controller
Proud Smoked-Meat Member #88
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"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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