The first smoke on the new MAK

Smokinman88

New member
I couldn't wait till tomorrow to smoke the ribs so I decided to try out the side box smoker and do up some cheese....after four hours the cheese is done and looks quite tasty. The side box worked very well and I'm excited to try some salmon in the coming months.
 

Deb

New member
Nice! I just broke into the first cheese that i did on my MAK 3 weeks ago.

Get some bacon or sausage or burgers and keep cooking tonight!
 

Carter13

New member
Did you have a probe in the smoker box to see what your temp got up to? What did you have the pelletboss set at? Did you add ice to the smoker box?
You got some great color but both cheeses look like they are sweating big time which tells me you were 90+.
Here is my first time I smoked cheese with a high of 91 degrees and you will see the sweating.
http://www.pelletsmoking.com/pellet-smoking-com-lounge-9/smokin-cheese-mak-1-a-3347/
Here is my second time and the high is 66 degrees with no sweating at all.
http://www.pelletsmoking.com/pellet-smoking-com-lounge-9/smokin-cheese-mak-1-round-2-a-3377/
Try and get that temp down to the mid 70's at most.
 
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Smokinman88

New member
Did you have a probe in the smoker box to see what your temp got up to? What did you have the pelletboss set at? Did you add ice to the smoker box?
You got some great color but both cheeses look like they are sweating big time which tells me you were 90+.
Here is my first time I smoked cheese with a high of 91 degrees and you will see the sweating.
http://www.pelletsmoking.com/pellet-smoking-com-lounge-9/smokin-cheese-mak-1-a-3347/
Here is my second time and the high is 66 degrees with no sweating at all.
http://www.pelletsmoking.com/pellet-smoking-com-lounge-9/smokin-cheese-mak-1-round-2-a-3377/
Try and get that temp down to the mid 70's at most.

Your cheese looks like it's quite tasty, what brands do you prefer use? I didn't have probe or any ice in the smoker box but i'd guess it was somewhere around 85 to 95 degrees with an ambient temp of about 50. I didn't see any sweating begin till about the 2 hour mark and it held up very well for another 2 hours. On my old Traeger I use to freeze the racks and even put the cheese in the freezer for about 45 minutes prior to smoking and that worked pretty well, i could about 2 hours on that grill when the smoker was set to the P5.
 

Carter13

New member
I like the kerrygold white cheddar a bit more than the Tillamook white.
My buddy at work told me about this being the best bar none so I ordered 2 cans of the Cougar Gold and they arrived yesterday. I am smoking them in a few weeks. I am betting this will be my go to next year.
Washington State University
[video=vimeo;11688914]http://vimeo.com/11688914[/video]
 
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Patrick_CT

New member
hmm.. I guess I should have read further before asking about your first cook.. Cheese looks good, I have never kept it in that long.
 

Smokinman88

New member
I like the kerrygold white cheddar a bit more than the Tillamook white.
My buddy at work told me about this being the best bar none so I ordered 2 cans of the Cougar Gold and they arrived yesterday. I am smoking them in a few weeks. I am betting this will be my go to next year.
Washington State University
[video=vimeo;11688914]http://vimeo.com/11688914[/video]

Cougar Gold is fantastic although I've never smoked it before. I've seen it on occasion at Costco but it seems to be hit and miss as to when they stock it. I'll have to try some Kerrygold in the future, I'm sure it's very good.
 
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