It's 99 degrees out and I'm cold smoking cheese.....

Consooger · June 20, 2012, 08:31:49 AM

Not a great idea huh? First time....

Pics coming soon!!!!!! :-X

Kahunas · June 20, 2012, 08:42:51 AM

Run an intake hose from inside the house to the smoker intake to draw cool air in............BWAHAHAHAHAHAHAHA!!!!!!!!

squirtthecat · June 20, 2012, 08:43:55 AM

Lots of ice!

JZ · June 20, 2012, 08:44:53 AM

That would be a tad risky. If you were closer to me you could smoke it here ... the temps lately have been almost up to 60* :)

Kahunas · June 20, 2012, 08:48:45 AM

Quote from: squirtthecat on June 20, 2012, 08:43:55 AM

Lots of ice!

Put a bag in the bottom, Bradley is like a mini fridge anyway. ;D

mikecorn.1 · June 20, 2012, 10:36:23 AM

Freeze some milk jugs and place them in there. :) By milk jugs I mean cow's milk. Just in case someone has a creative mind ;D 8)

Consooger · June 20, 2012, 01:12:28 PM

On my previous post I was talking about freezing some half gallons, good thing I did, I put the 3 in there while I was cold smoking and the temp didn't get above 80 degrees!!!! I don't even want to imagine what it would have been like without it because the Bradley was in direct sunlight all day.

Although i HATE cheese I guess this will be good but I will have no idea, I will post pics tonight!

- Sugar

iceman · June 22, 2012, 01:59:05 PM

The easiest fix would be to make fondue ::)
That's way to hot for me my friend.
Good luck with the ice.

mikecorn.1 · June 22, 2012, 03:32:10 PM

Quote from: Consooger on June 20, 2012, 08:31:49 AM
Not a great idea huh? First time....

Pics coming soon!!!!!! :-X

I'm guessing the cheese was made of unicorn milk ;D
No pics?

Sent from my iPhone using Tapatalk

Consooger · June 23, 2012, 02:30:34 AM

HAHAHAHA no not Unicorn Cheese it actually does exist, however I will never know how good or bad this stuff is because I will never eat it. I hate it being in the same fridge as my beer and other sauces and meat. Oh well I will have to take my old room mate, my fiance, and my mother have to say about it.

Final product was white cooper with 2.25 hours of peach smoke at 72-83 temperatures.

it was starting to get hot, so in went a frozen water bottle, no dripping or much melting however

finished product let to sit about 2 hours

I pulled it and wiped it all off before i shrink swapped it. All nice and packed up ready for its journey come Monday.

Wish I could be more excited about this like all my other smokes but oh well. As long as someone else likes, that's all that matters!!!

Cheers!!!

John

KyNola · June 23, 2012, 06:25:11 AM

John, that cheese took on some real nice color. That has to be as a result of using the AMZNPS smoker. When I have smoked cheese using the Bradley pucks the cheese didn't take much color. My AMZNPS arrived yesterday and I have 12 lbs of cheese in the frig waiting to become acquainted with the AMZNPS.

Nice going my friend.

Sailor · June 23, 2012, 11:57:08 AM

That there cheese is really purdy. Wow, what great color. In about a month it will be mouth watering good. The pellet smoker really does a great job on cheese.

Consooger · June 23, 2012, 10:01:05 PM

Quote from: KyNola on June 23, 2012, 06:25:11 AM
John, that cheese took on some real nice color. That has to be as a result of using the AMZNPS smoker. When I have smoked cheese using the Bradley pucks the cheese didn't take much color. My AMZNPS arrived yesterday and I have 12 lbs of cheese in the frig waiting to become acquainted with the AMZNPS.

Nice going my friend.

Larry,

the AMAZNPS is what it says AMAZING!!!!! As I stated in a post a while back and you had said you were surprised I used this for a pork butt and the smoke flavor was stronger and depending on the pucks I liked it much better! GREAT addition to my arsenal I must say! I have used it for jerky as well and the flavor is much stronger.

As for the cheese I will say from what I see it looks awesome but I will NEVER try it. YUCK!!!!! I just can't eat cheese....

John