Cold (War) Smoked Cheese

Fired up the AMZN pellet smokers (one in the nose cone, and one in the firebox), and got busy smoking a bit of cheese in Blue October.




Pepper Jack, Colby Jack, Medium Cheddar and a small hunk of Gouda.



In we go. They look kinda lonely in there.




No fire going, so the 'reverse flow' draft needed a little help.




Now we're talking.



We'll give them 3 hours of that and see if they've picked up some color. It's supposed to touch 80* today and then storm like the dickens. I'll have it back in 'dry dock' by then.

BBL.

Blue 'What'??

An introduction is in order.

The newest member of our fleet. It has that nuclear sub/ICBM thing going on, so we named it 'Blue October'. (it also arrived home in the wee hours of the night on 10/1)






It's a Lang clone. Reverse flow, etc. 34 sq feet of rack space. Lump is our fuel of choice, but I'm testing pellets this weekend for flavor vs throwing chunks of hickory into the firebox every 30 minutes.


Heh..




We were toying with the idea of mounting a couple Traeger hopper assemblies on it, but I think a pair of AMZNPS tubes will do the trick nicely. I have one up front generating most of the smoke, and one in the firebox mainly to scout out some leaks/gaps I'm sealing up.

interesting... what did Mrs. Squirt say when she got up that morning?

Hal brought it to his place first, and then I went and picked it up before any of his neighbors got home from work. It's been hiding in my garage for a couple weeks now. We rolled it out last week and fired it up for the first time. (no pellets, so I didn't post here)

It will have a spacious new home with the Meat Monster around November 1.

--

I just have the AMZNPS tube smoker up in the front now, and it it sill puffing away nicely.

Think ya need a little bigger unit for that cheese! cant wait for temps to drop to smoke a bunch of cheese.

Sorry, got busy and forgot to upload the final shot.

After about 2.5 hours. The AMZNPS tube is still puffing away.




Close enough. I pull the cheese to cool down for a bit in the freezer, while I wrestle the beast into the garage.



The softer cheeses took the most color. I've got them vacuum sealed now, and will hide for about 6 weeks before opening.

Nuclear sub smoked cheese!

Interesting that you ended up using the fan to get the smoke moving. Did you have to keep it running the whole time?

This reminds me. I'm out of smoked cheese. I need to do some.

Looks Great man!

TentHunter said:

Nuclear sub smoked cheese!

Interesting that you ended up using the fan to get the smoke moving. Did you have to keep it running the whole time?

This reminds me. I'm out of smoked cheese. I need to do some.

Click to expand...

Not really. It took some coaxing to get the smoke from the cold firebox to make it's way through the beast, so I added the fan.

The AMZNPS tube smoker up front did a fine job of filling the 500 gallon chamber full of smoke.

Sounds good. I love smoked cheese. Got my tube smoker coming this week.