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[Bentley]

In Winter, with Ice, I think very well, at least it worked with the Product Review, and that was with a mid 70° day last April ...

Would love to try it again...only have GMG and the Pit Boss vertical though and not sure how well they would do with the higher temps.

[Bar-B-Lew]

That softer cheese like the Colby Jack tends to start to deform close to 85-90°.  Harder cheeses are probably closer to 95-100°.  With outside temps close to 40° expected on Saturday I suspect with the MAK on smoke setting, the side chamber will be in the 60-70° range.

[yorkdude]

I will have to give it a go, but first a question, why doesn't my front door look like that one? Do you have to clean them?

[Bentley]

They were pretty easy to clean...I wonder if I could market a tear-off like I used to use on my helmets face plate in motoX?

Edit, not sure why I chose to make a bold face lie, or if I just used I instead of they!  But I never rode Moto-Cross, I rode friends dirt bikes and I had a bike and a helmet, but I never rode in a Moto!

[yorkdude]

They were pretty easy to clean...I wonder if I could market a tear-off like I used to use on my helmets face plate in motoX?

I was just halfway funnin around, mine is dirty but I clean it every 4-6 cooks.
I really don't ever use it though even when it is clean, I pretty much know when it's time to spin and up/down rotate the racks and when to flip the meat, so not really that important to me.
I don't remember your cheese smoke when you reviewed it? But it sure looks good.

[Bar-B-Lew]

About 15#-20# of cheese going into the MAK side chamber in a few hours depending on what my friends bring over.  Should be ready in time for Christmas and New Year's gatherings.

[yorkdude]

Watching.

[Bar-B-Lew]

Ambient temp was probably close to 40° with MAK set at Smoke temp setting and running about 170° and side smoking chamber running 55°-60°
Cheese was on between two and four hours depending on the rack.  It didn't look like it got the that smoke look on the outside of the cheese and the change of color which is why we left some on longer.  Didn't really see the MAK generating much smoke either.  Well, let me tell you, after bagging it and putting it in the fridge, when you open the fridge door you can tell that there is smoke on that cheese.  We plan to serve it over the Christmas holidays and then freeze and/or shred the remainder for future use.


Guinness Cheddar before smoking


About 25# in the side chamber which by the looks of it may be able to hold close to 40#


Stuck inside brown paper bags and put in fridge to soak up the moisture before I vac seal later today

[yorkdude]

Nice, love good smoked cheese.

[Bar-B-Lew]

Took me an hour to vac seal and label there were so many bags 

[Bar-B-Lew]

I have about 20# of an extended variety of cheeses that I just put on the smoker.  Will probably only be about an hour smoke since I think the temps may end up getting too high.  It's about 60° outside with a real feel of 66° right now.  I added a pan of ice at the bottom.  Hope that helps to keep it cool enough.  The box was showing a temp of about 80° before I loaded it up and turned on the smoker.

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[Bar-B-Lew]

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[Bar-B-Lew]

Glad I spent the $ for the anti-gravity racking system 

[dk117]

Glad I spent the $ for the anti-gravity racking system 

 

Now this brings up a serious question, how hard would it to have the site accept likes, or upvotes or an acknowledgment of a funny post without having to post.   I find this feature of value on other forums.  It allows lurkers to participate and ultimately become more active members.   Just a thought.   

Also you may have just motivated me to buy some cheese.

[Bar-B-Lew]

I only smoked the cheese for 90 minutes this time.  It had plenty of smoke smell to it as I was putting it in brown bags to put in the fridge and dry it up a bit before I vac seal them.

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