8lbs Of smoky goodness

[Blacklab]

Pepper jack Monterey sharp cheddar and mesquite pellets🤑🤑🤑😉🥃🇺🇸

[Magnum_Willys]

Looks good.  Taste good?   Temps, how long? 

[Blacklab]

It goes in the refrigerator for about two weeks before I even start tasting. Smoked for about eight hours using amazing smoker.

[Farmer72]

Some cheeses take longer than others for resting before eating. Swiss was pretty good within a few days where Cheddar seemed to take 4- 8 weeks to mello out. First time I did cheddar I cut a piece off after a day or two and it tasted like I just like the bottom of a ashtray. I thought I screwed up 5 lbs of cheddar. Then I read up on it and and the recommendation was to let it sit for several weeks before even thinking of trying it. I let it sit and it cam out good.

[NRA4LIFE]

Awesome.  I have the Amazin pellet and sawdust smokers.  They are my sole source of smoke now in both of my smokers.  With no additional heat, it keeps my big smoker perfect for cheese, about 75-80 deg.  I need to smoke some more cheese.

[jrebel]

Smoked cheese nachos are the best.  Throw some bbq pulled pork on them an they become heavenly.   

[Blacklab]

Yes we like pulled pork pizza an enchildas

[3boys]

Awesome.  I have the Amazin pellet and sawdust smokers.  They are my sole source of smoke now in both of my smokers.  With no additional heat, it keeps my big smoker perfect for cheese, about 75-80 deg.  I need to smoke some more cheese.

  Mine does not want to stay burning. Any tricks to keep it burning?

[92xj]

Awesome.  I have the Amazin pellet and sawdust smokers.  They are my sole source of smoke now in both of my smokers.  With no additional heat, it keeps my big smoker perfect for cheese, about 75-80 deg.  I need to smoke some more cheese.

  Mine does not want to stay burning. Any tricks to keep it burning?

My guess is It needs more oxygen than you’re providing.   If you are placing it inside a pellet grill or any enclosed cooker, it needs to be right next to the air intake or even on the outside next to the air intake which will then suck the smoke inside once air flow starts.   Tons of people buy them, light them and throw them inside a grill and they can’t keep them smoldering.   98% of the time it is  an oxygen issue

[92xj]

different Amazin unit but same principle.  This is my air intake hole in my large smoke house.  If I place it inside, it barely smokes and dies out, but right here it does perfect.  Sometimes it'll even ignite as there is too much draft and it's really supplying the oxygen, I just move it a little and blow out the flame.

[3boys]

Awesome.  I have the Amazin pellet and sawdust smokers.  They are my sole source of smoke now in both of my smokers.  With no additional heat, it keeps my big smoker perfect for cheese, about 75-80 deg.  I need to smoke some more cheese.

  Mine does not want to stay burning. Any tricks to keep it burning?

My guess is It needs more oxygen than you’re providing.   If you are placing it inside a pellet grill or any enclosed cooker, it needs to be right next to the air intake or even on the outside next to the air intake which will then suck the smoke inside once air flow starts.   Tons of people buy them, light them and throw them inside a grill and they can’t keep them smoldering.   98% of the time it is  an oxygen issue

Great info. I have been using my pellet grill with the lid down. I will try cracking it a bit and see how that burns.

[92xj]

Awesome.  I have the Amazin pellet and sawdust smokers.  They are my sole source of smoke now in both of my smokers.  With no additional heat, it keeps my big smoker perfect for cheese, about 75-80 deg.  I need to smoke some more cheese.

  Mine does not want to stay burning. Any tricks to keep it burning?

My guess is It needs more oxygen than you’re providing.   If you are placing it inside a pellet grill or any enclosed cooker, it needs to be right next to the air intake or even on the outside next to the air intake which will then suck the smoke inside once air flow starts.   Tons of people buy them, light them and throw them inside a grill and they can’t keep them smoldering.   98% of the time it is  an oxygen issue

Great info. I have been using my pellet grill with the lid down. I will try cracking it a bit and see how that burns.

If your pellet grill has as little trap door that opens so you can put thermo probes through it, try place the smoke tray right beside it, inside the grill, and opening the door wide open.  It might create enough draft and supply enough oxygen without having to crack to actual cooker lid. 

[Blacklab]

Awesome.  I have the Amazin pellet and sawdust smokers.  They are my sole source of smoke now in both of my smokers.  With no additional heat, it keeps my big smoker perfect for cheese, about 75-80 deg.  I need to smoke some more cheese.

  Mine does not want to stay burning. Any tricks to keep it burning?

My guess is It needs more oxygen than you’re providing.   If you are placing it inside a pellet grill or any enclosed cooker, it needs to be right next to the air intake or even on the outside next to the air intake which will then suck the smoke inside once air flow starts.   Tons of people buy them, light them and throw them inside a grill and they can’t keep them smoldering.   98% of the time it is  an oxygen issue

Yes have to agree oxygen. I also break a piece kingsford. Put it at the lighting end or ends. For me helps with getting and keeping it started. Can also put pellets in micro wave a minute or so. To help dry out the pellets

[NRA4LIFE]

Yes, I place mine near the air intake and crack it open a bit.  Also, before you put it in, get it flaming real good for a minute or so and blow it out.  I use a propane torch to light it. 

[mcrawfordaf]

Some cheeses take longer than others for resting before eating. Swiss was pretty good within a few days where Cheddar seemed to take 4- 8 weeks to mello out. First time I did cheddar I cut a piece off after a day or two and it tasted like I just like the bottom of a ashtray. I thought I screwed up 5 lbs of cheddar. Then I read up on it and and the recommendation was to let it sit for several weeks before even thinking of trying it. I let it sit and it cam out good.

Thank you for sharing this. Been planning on smoking some cheese soon and haven't seen anything about letting it sit for a while.