Smoking something a little different in the kettle.

[LightningBoldtz]

I posted this in April but summertime weather has dampened the ability to smoke this.

Thin Blue Smoke


There we are, some swiss, sharp white cheddar and some mild cheddar.


Packed and ready for a month long rest in the fridge.

[Chasing_smoke]

Now that is cool!


"my kettle is more powerful it will do almost anything."

[Thin Blue Smoke]

Oh, I love it!  Go ahead and send some right over so I can make it vanish...   

[MacEggs]

Never seen someone do that in the summer.
But I'm sure you're getting the similar "fall" type temperatures we are getting. 

I tried it for the first time last year. Awesome stuff! 

[LightningBoldtz]

Never seen someone do that in the summer.
But I'm sure you're getting the similar "fall" type temperatures we are getting. 

I tried it for the first time last year. Awesome stuff! 

Yeah in Michigan here we have average high temp in August of 75 degrees.  kinda crazy.

Easy on the Air conditioning bill though.

[1buckie]

Good Show, Mr. L. Boltz !!!

Did you use one of those Amazin' tubes / trays, or regular charcoal, or.....?

[LightningBoldtz]

Good Show, Mr. L. Boltz !!!

Did you use one of those Amazin' tubes / trays, or regular charcoal, or.....?

If you look closely in the 2nd picture towards the front of the kettle, you can see the amazen pellet smoker.  The tray that can accept dust and pellets.  It really is a cool device.  I am going to start using it to cold smoke chops and steaks before cooking.  Nuts are fantastic as well.

[LightningBoldtz]

BTW if anyone is interested in these but you do not want to pay the $40 for it like me, email the owner and ask about pricing on returned items.

He let folks return them for credit on the tube smokers.  I think I got mine for $20 + shipping.

[MacEggs]

That is a cool device. I've thought of fabricating one. We'll see. 

I see you used foil ... and I understand why. But, is it totally necessary?
I didn't use any on my first and only attempt last December using my mini UDS.
I kept an eye on the smoker temperature with my ET-732. Got up just above 100° at times. No problem. 

Next time, I want to slice the chunks thinner (in half) to get more smoke exposure.

Please don't view this as a hi-jack. I just want to contribute. Thanks. 

[LightningBoldtz]

yeah I like them thinner for more surface area, I like to use foil so my cheese comes out clean, my first batch was on, what I thought a clean grate and it still have grease marks on it.  Necessary? probably not, preferred? for me yes

[MacEggs]

mmmmmmm .... grease marks!  Just more added flavor, eh?!!??!! 

[edhead35]

Wow fantastic idea. I am not a fan of smoked cheese to just sit and eat, but I love smoked cheddar on a burger. Another to do on my list now!!!

[kendoll]

Great work Jeff. I have the the same a-maze-n pellet smoker along with the tube smoker.

I have only smoked cheese in my MES 40" (and even then only twice) Might give that a try. My wife LOVES smoked cheese so a few experiments will be well received.

Ken

[MaxBobcat]

What temp do you guys smoke this cheese at?

[LightningBoldtz]

Cheese melts at 90 degrees so it would have to be lower than that.  If it is 65 outside then it will work fine.