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Found 3 results

  1. While it's cooler outside it's the best time to smoke a bunch of cheese. Did mine a week ago, tested it today. My best batch ever and I think my new favorite wood for cheddar is hickory. This is extra sharp cheddar. I crusted it with black pepper before vacuum sealing it. Going to be fantastic after it rests a few months. Last year I did extra sharp cheddar with pecan and crusted in chipotle. Still have one of those sealed floating around.
  2. It has been a little bit cooler this past week and with the holidays right around the corner I decided it was time to smoke some cheese. In the past, I used the Amazen tube smoker in my Masterbuilt Electric Smoker, but there wasn't enough circulation to keep the tube well lit. This year I used my Kamado. I was able to use my MAPP torch to light the tube and with the vents open the tube got plenty of air to keep it smoldering. I have the cheese vacuum sealed and resting, but it looks spot on. I wrote up a little tutorial here: http://www.backyardmovies.net/smoking-cheese-at-home/ I did a Swiss, A Sharp Cheddar, and a Pepper Jack, our Costco cheese selection is a little limited.
  3. One reason I flew through SeaTac is so I can pick up some cheese from Beechers in the C concourse. It's a 8 lb block About 2" thick. A little creativity and break the block into a manageable pieces I wanted to try something different, and made some smaller blocks and seasoned them. Into the kamadoguru with the Amaze-n Pellet tray
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