MacKenzie Posted October 31, 2015 Report Share Posted October 31, 2015 Gouda, Monterey Jack, Welsh Cheddar, Balderson's Cheddar, Jalapeño Gouda, and Gouda- Smoked with Apple and Cherry for 4.5 hours. It's dark early these days and about to get a whole lot darker after this weekend. My outdoor kitchen has some of the shutters and shades up for the winter. There are a few more to do as it gets colder. I used the Amaz-n-Smoker and put at thermometer in to make sure things didn't get too hot and melt the cheese. Cheeses are smoked. They will be vacuumed sealed and allowed to mellow for several weeks. Quote Link to comment Share on other sites More sharing options...
PRippley Posted October 31, 2015 Report Share Posted October 31, 2015 You are awesome MacKenzie, simply awesome! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 31, 2015 Author Report Share Posted October 31, 2015 Thanks, PJ, you are pretty awesome yourself, I just saw those ribs you have cooking. Quote Link to comment Share on other sites More sharing options...
PRippley Posted October 31, 2015 Report Share Posted October 31, 2015 Thank you MacK, and for being such an inspiration! I do love my beef..if it wasn't for beef I could be a vegetarian! Tomorrow for Halloween I am going to try a zombie meatloaf!😜 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 31, 2015 Author Report Share Posted October 31, 2015 That meatloaf sounds very interesting, I hope you get a chance to post pixs of it. Quote Link to comment Share on other sites More sharing options...
Cookie Posted October 31, 2015 Report Share Posted October 31, 2015 Very jealous MacKenzie, that looks fantastic, and I'm sure it tastes better than it looks. Ambient temp on the equator makes it pretty difficult. Quote Link to comment Share on other sites More sharing options...
PRippley Posted October 31, 2015 Report Share Posted October 31, 2015 For sure! I will make time for pics regardless of how it turns out! Quote Link to comment Share on other sites More sharing options...
kjs Posted October 31, 2015 Report Share Posted October 31, 2015 That looks really good. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted October 31, 2015 Report Share Posted October 31, 2015 Looks good. MK, I'm interested in your setup. I have read on a couple of other posts that people have been unsuccessful keeping an Amazn rig lit in a Kamado. Benton Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 31, 2015 Report Share Posted October 31, 2015 Looks great to me. I've never tried smoking cheese. I eat it as soon as I get it. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted October 31, 2015 Report Share Posted October 31, 2015 As always great job MacKenzie. What was the smoking temp. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 31, 2015 Author Report Share Posted October 31, 2015 Here I was just sitting in the sunroom, relaxing and enjoying a nice espresso when all of a sudden out of the blue I was hit by this request- " I'm interested in your setup. I have read on a couple of other posts that people have been unsuccessful keeping an Amazn rig lit in a Kamado." Who could resist, not me. I setup for smoking cheese and here it is- That stainless steel grid was used on anther grill but when I got the KK I had it cut down to fit. Probably the upper grate could have been used upside down. My thinking was to get the Amaz-n-Smoker near the incoming air. The bottom vents were open to give me max. intake the dome hat was open half a turn, not quite sure on that. It smoked very well for an hour and then started to die down so I relit the pellets and chips, both ends. Repeated this after 2 hours and 3 hours. It's not a big deal to lift the grate with the cheese on it and relight. GoFrogs, contrary to how it may sound, I am happy to be able to help if I can. 2 Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 31, 2015 Report Share Posted October 31, 2015 Nice set up. I know a dude that will cut grills like that exactly like you want them. I may have to give that a try. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 31, 2015 Author Report Share Posted October 31, 2015 Poochie, maybe you should wait to see what Dennis is working on. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 31, 2015 Report Share Posted October 31, 2015 Great looking cheeses there, MacKenzie. Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 1, 2015 Report Share Posted November 1, 2015 Nice looking cheese. Quote Link to comment Share on other sites More sharing options...
skreef Posted November 1, 2015 Report Share Posted November 1, 2015 Love the ideal of smoke cheese...I can see me and them with Triskets..Yummy! Quote Link to comment Share on other sites More sharing options...
PRippley Posted November 1, 2015 Report Share Posted November 1, 2015 Cool setup MacK, thanks for the details! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 6, 2015 Author Report Share Posted December 6, 2015 Smoked a batch of Gouda today and the Amaz-n-Smoker worked perfectly in the KK. Here is the cheese on a cookie rack and just put on the upper grill- After about 5 hours of smoking with cherry and apple pellets and chips it looks like this- It is now in the kitchen awaiting cooling in the fridge and then vacuum sealing. It should make for some tasty Xmas presents. Quote Link to comment Share on other sites More sharing options...
bryan Posted December 6, 2015 Report Share Posted December 6, 2015 Great smoke and great idea for presents. Will surley follow your lead. Quote Link to comment Share on other sites More sharing options...
