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Found 2 results

  1. 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.
  2. http://youtu.be/KRdBpDjIcoE A-MAZE-N Products This tube smoker uses your standard wood pellets that are used in the pellet grills and is really super easy to use. In this video, I ran a test burn on the smoker and then smoked 6.5 pounds of gouda cheese in my Weber kettle grill.
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