Post by: Blacklab on February 14, 2022, 09:54:04 AM
Post by: Magnum_Willys on February 14, 2022, 09:57:01 AM
Post by: Blacklab on February 14, 2022, 11:05:38 AM
Post by: Farmer72 on February 14, 2022, 01:14:19 PM
Post by: NRA4LIFE on February 14, 2022, 01:30:16 PM
Post by: jrebel on February 14, 2022, 03:42:51 PM
Post by: Blacklab on February 15, 2022, 05:18:42 AM
Post by: 3boys on February 15, 2022, 06:25:14 AM
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?
Post by: 92xj on February 15, 2022, 06:35:39 AM
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
Post by: 92xj on February 15, 2022, 06:45:46 AM
(https://live.staticflickr.com/65535/51883547378_57b305e02c_b.jpg)
Post by: 3boys on February 15, 2022, 08:23:10 AM
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.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
Post by: 92xj on February 15, 2022, 08:34:49 AM
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.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
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.
Post by: Blacklab on February 15, 2022, 11:12:08 AM
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
Post by: NRA4LIFE on February 15, 2022, 11:33:41 AM
Post by: mcrawfordaf on February 15, 2022, 12:35:29 PM
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.
Post by: hunthard on February 15, 2022, 03:24:33 PM
Post by: NRA4LIFE on February 15, 2022, 03:29:44 PM
Post by: Blacklab on February 17, 2022, 09:46:02 AM
Post by: AL WORRELLS KID on February 18, 2022, 01:37:06 PM
Quote from: 3boys Mine does not want to stay burning. Any tricks to keep it burning?
[/quote
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3boys, I couldn't believe how much water there is in a bag of "Pellets" until I too, was not able to keep them burning even with plenty of Oxygen flowing through the smoker. After drying them out in a glass bowl in the Microwave you could feel the steam rising off the pellets. Not heating them too much was the secret to keeping them from catching fire inside the microwave. :yike:
Once they are dry enough they will smolder for hours and not go out. :tup:
Post by: Westside88 on February 18, 2022, 03:24:48 PM
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.glad I read this because I have a bunch I was ready to toss. I've never done cheddar before and I was quite disappointed. I guess I'll wait
Post by: Bushcraft on February 18, 2022, 03:26:57 PM
I've heard the final product is better if you dab it off, but that could just be an old wives tale. :dunno:
I'd rather know the truth of the matter before cold smoking 10 2 lb. loafs of Tillamook Cheddar and Pepper Jack while we still have cool outside temps.
Post by: NRA4LIFE on February 18, 2022, 03:34:07 PM
Post by: Angry Perch on February 18, 2022, 03:49:44 PM
Post by: NRA4LIFE on February 18, 2022, 03:52:36 PM
Post by: Bushcraft on February 18, 2022, 04:26:23 PM
I don't recall temps ever getting up to a point where the cheese has come close to melting, merely sweating a bit. I only do it during colder temps and need to get on it ASAP.
Will pay closer attention to the digital temp next time.
Post by: TVHunts on February 18, 2022, 04:34:14 PM
Then I put them in large zip lock bags for 3 weeks and then vacuum pack them. Right now we’re using April 2021 cheese and it is great with now spoiling.
I use a Cherry pellets myself and everyone seems to really like it. I’ll do 9lbs of Cheddar and 6 lbs Jalepeno Jack cut into 3-4 oz. pieces a few times a year.
Post by: Farmer72 on February 18, 2022, 04:53:28 PM
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.glad I read this because I have a bunch I was ready to toss. I've never done cheddar before and I was quite disappointed. I guess I'll wait
I vacuum sealed the cheese and put it in the fridge except one piece that i would put in a zip lock. After a couple of weeks I would cut a piece off every week and try it till it was mellowed out. then I knew the rest was ready to go when I wanted it.
Post by: Blacklab on February 21, 2022, 01:56:45 PM