The temp was 66-72 this afternoon, so I figured what the hell. I am gonna cold smoke some cheese with the new AMNP smoker. Her is how it all played out.
First lay out the cheese so you know where everything is and what it is.
Loaded up the first line of the AMNP Smoker with pellets. Packed loosely so the air could get around the pellets and have a even burn. Was told that this should be good for 2-3 hours of Smoke.
Got the pellets started and smoking with the torch.
Got good smoke rolling after about 30 seconds in the cabinet.
After 1 minute the cabinet was completely filled with smoke
After an hour and a half the pellets had only burned about an inch and a half down the rail
After three hours of smoking the pellets only burned about 3 inches down the rail. I had put the pellets out before I took the picture but you can see the burn line on the rail.
Here is the cheese after 3 hours of smoke. Do to lighting it is hard to really see just how much color the cheese took on.
Since I wanted to be able to show you just how much color the cheese took on. I waited until the cheese had cooled down and was vac sealed. Then I put one of the blocks of Mozzarella (On the right) next to some Mozzarella that I had smoked earlier in the year. (On the left)
Going to have to wait for 10-14 days before I can tell you what it tastes like. Actually it will be closer to a month. I like to let the cheese sit as long as possible.
Do I like the AMNP Smoker? Oh heck Yeah. After seeing the amount of smoke it produced and the ease of use. I see myself using it more and more.
