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Found 2 results

  1. I been wanting to do this for a long time but didn’t have a proper equipment or the correct weather conditions. I recently bought an A-MAZE-N smoking tube. It was expected to get down to 41 degrees (fairly cool nights for Southern California) and it was only 67 during the day so I decided to give this a try. Around 4:00 PM I started by cooling the kamado down by placing 5 pieces of Blue Ice in it. Around 8:30 it reached 50 degrees outside, so I started up the A-MAZE-N smoking tube in my gasser so as not to heat up the kamado. Once it ignited, I let it burn for a few minutes before blowing out the flame. I let it smoke while I went in and prepared the cheese. I had purchased 2 lbs. of Gouda, Colby Jack and Sharp Cheddar at Costco. I took them out of their wrappers. I cut them up into smaller sizes so they could absorb more smoke and placed them on a wire rack. I then placed the A-MAZE-N smoking tube in the bottom of my kamado. I next put in both of my ceramic heat deflectors, then the grill grates and then the rack of cheese. (You can see some of the smoke coming up around the deflectors) I closed the lid and observed a small amount of smoke coming out the top vent. An hour later it looked like this. After two hours in the smoke I opened the lid. WOW! I brought the rack in the house where I could see a subtle change in the cheese color. I vacuum packed them all and placed them in the fridge to age and mellow for 3 weeks. This morning I when out to see how much of the pellets were left in the A-MAZE-N smoking tube. It looks like approximately 1/3 was left unburnt. I’m thinking it could’ve gone at least another hour. I can’t wait to try them but will wait to let time do its thing on them first. Thanks for looking.
  2. Trying my hand at cold smoking some cheese, which btw gave me a reason to pull the cover off my old gasser for the first time in ages!! Because this is the first time I am cold smoking, I am turning this into an experiment of sorts. I am using the 12" A-maze-n tube for the first time, filled with apple pellets. I am using 4 small blocks of medium cheddar cheese: 1 will be pulled after 2 hours of smoking 1 will be pulled after 3 hours of smoking 2 will be pulled after 4 hours of smoking *This will tell me which one I prefer. With one of the blocks that has been smoking for 4 hours, I plan to get a better understanding of the mellowing process by sampling the cheese at different intervals. Immediately after coming off the smoker 1 week 2 weeks 3 weeks 4 weeks Not sure if anyone would be interested in this, but thought I'd post.
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