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[wilpark]

Using Amazn Tube with cherry  smoke ring pellets for Double Cream Brie, Ceddar and Fresh Mozzarella.

Hope I don't ruin the cheese. 

Any advise on time.  Thanks folks.

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[hughver]

You might consider smaller blocks. I use 4-6 Oz. blocks to allow for more surface for smoke. 

[yorkdude]

Probably not much help but I have the Amazen maze and it is at least for me, somewhat cantankerous. I get it going and at best have only gotten it to turn the first corner. I'm guessing the time is pretty close to 45 minutes. I also use it on my charcoal Weber. Put it one one side of the charcoal rack and the cheese always on the cook rack opposite side on frog mats. Tough to explain location on a round grill. Wide open on all the vents. We let it sit 3 weeks in fridge vac sealed. Way too bitter to us before that.
I have done it plenty of times and we love it in omelletes and on nachos etc.
We do cut our cheese into smaller pieces though.
I will attach a picture of what we have left from the last batch.
Wish I could be more helpful.

[wilpark]

You might consider smaller blocks. I use 4-6 Oz. blocks to allow for more surface for smoke. 

Thanks for the advise. I think that makes a lot of sense.

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[wilpark]

Probably not much help but I have the Amazen maze and it is at least for me, somewhat cantankerous. I get it going and at best have only gotten it to turn the first corner. I'm guessing the time is pretty close to 45 minutes. I also use it on my charcoal Weber. Put it one one side of the charcoal rack and the cheese always on the cook rack opposite side on frog mats. Tough to explain location on a round grill. Wide open on all the vents. We let it sit 3 weeks in fridge vac sealed. Way too bitter to us before that.
I have done it plenty of times and we love it in omelletes and on nachos etc.
Wish I could be more helpful.

The tube is pretty good about staying lit. I have turned my grill off, forgot I had the tube in and thought to myself a couple hours later "I forgot to turn off my grill!

Thanks for the response. I'll keep the bitterness in account. I may have just tasted it and thrown it away thinking I screwed up.

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[Bobitis]

I would cut the cheddar and motz in half as Hughver suggested, and put the brie as far away as possible.
If you hit 90 deg, that brie is gonna need a plate or a bowl.

[wilpark]

I would cut the cheddar and motz in half as Hughver suggested, and put the brie as far away as possible.
If you hit 90 deg, that brie is gonna need a plate or a bowl.

I smoker isn't on and the tube doesn't produce much heat.  It's 50 degrees in NY now and figured it was cold enough.

I'm flipping every 30 minutes so I'll keep my eyes on it.

Great advice.  Thank you.

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[hughver]

You did not mention what brand/type smoker that you are using, but if possible, disable the auger/ignitor and just leave the fan running during your smoke. The fan will keep the smoke moving and prevent the stale smoke flavor.

[wilpark]

You did not mention what brand/type smoker that you are using, but if possible, disable the auger/ignitor and just leave the fan running during your smoke. The fan will keep the smoke moving and prevent the stale smoke flavor.

Thats a great tip.  I have a Green Mountain Grill Jim Bowie.  Its not on and have the exhaust cap off to keep the sm0ke flowing.  It seems to be moving along.  I guess I know in a couple of days when I try it.

Thank you

[hughver]

As Yorkdude mentioned above, the cheese needs to mellow/age a while before you try it otherwise it will be somewhat bitter. A rule of thumb that I use is 1 week for each hour of smoke with a minimum of 3 weeks. I actually have some cheeses that I smoked last January that are still very, very good.

[wilpark]

As Yorkdude mentioned above, the cheese needs to mellow/age a while before you try it otherwise it will be somewhat bitter. A rule of thumb that I use is 1 week for each hour of smoke with a minimum of 3 weeks. I actually have some cheeses that I smoked last January that are still very, very good.

I had to taste the cheese. the mozz and cheddar was Def bitter but the brie was very good.

I already vac sealed the cheddar and brie. Should I wait a few days before sealing?

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[hughver]

Some cheeses will sweat a bit after smoking. I normally let the cheese sit for a while and dry before I vacuum seal.

[wilpark]

Some cheeses will sweat a bit after smoking. I normally let the cheese sit for a while and dry before I vacuum seal.

Okay.  Did sit a bit.  Didn't see any sweating. Hopefully it's okay.

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[Bentley]

Naw!

...The motts I have never though of, what a great idea and I would assume a great cheese to take on the smoke!

If you hit 90 deg, that brie is gonna need a plate or a bowl.

[Saddleman]

 [ Invalid Attachment ] I see most cut there cheese I do also, I fill my tube with Cherry pellets and get 5hr smoke. I use my $50.00 Brinkman smoker grill, put tube in the bottom, cheese on top. I have never had to wipe cheese down, my son has. I vacuum pack my cheese same day, date it 2weeks out “open after” had some go 4 month great feed back. Hope this helps Keep smokin Dan