I have the A-Maze-N and it has not been so amazing for me.
All I get is white smoke--no thin blue smoke at all. I ruined $12 of cheese using it one day--came out too bitter and smelling/tasting of a forest fire.
Does the "soldering iron in the can" cold smoke generator work better at generating thin blue smoke? (btw, my soldering iron has variable temperature adjustment if this helps).
What is the absolute best way I can generate thin blue smoke for cold smoking? Should I use wood chunks in my Smokey Joe and run some plumbing from it to the smoking vessel? I know how to get thin blue smoke out of my smokey joe.
I use an A-Maze-N pellet smoker with no problems at all.
Yes you get white smoke from using it, because you are not creating heat to cook with, just cold smoke.
I use the A-Maze-N Pellet Smoker placed inside my smoker in the charcoal pan by itself. This allows for the production of smoke without any source of heat. In my opinion this is the easiest method for cold smoking cheese. You can light the maze of pellets and walk away, no tending to air pumps, soldering irons, or adding more sawdust or wood chips. A full maze of pellets can burn up to 11 hours without any attention, however your target is to smoke for only 2-6 hours.
When selecting your cheese you really don’t need to buy premium grade cheeses or anything fancy or special. Any grade of cheese will do, you don’t need to buy the best, but I wouldn't buy the cheapest either. As you smoke the cheese, the flavor will be altered, and the distinct flavors of the cheese will be slightly diminished with the compliments of the smoke flavoring. Just about any type of cheese can be smoked including Cheddar, Swiss, Pepper Jack, Colby, Provolone, Mozzarella, Havarti, Jarlsberg, Stilton, Muenster, Gouda and a host of others too many to name.
The cheese can be cut into pieces that are no more than 1.5" thick and lenghth is not an issue. This allows for more smoke penetration through the side of the cheese blocks. I often use 1.5" thick by 3" wide slabs when smoking cheese to give to friends and family.
Once the cheese has been cut, the trick is to let the cheese sit out in the open air for just a short time before smoking, this allows the outside of the cheese to slightly toughen.
Place the cheese on the grates with about 1" of space between the pieces to allow for an even flow of air for the application of smoke. Let the cheese smoke for 2-6 hours depending on how heavy the smoke is. The type of wood you are using will also effect how much smoke flavor is added to the cheese. Apple, cherry, oak, alder, pecan, or other mild flavored wood will create ample smoke. You want just a very small amount of smoke to wisp over the cheese not a thick billowing smoke.
The length of smoking time can vary on the smoker size, and the size of the cheese blocks. I prefer to smoke my cheese for about 2-4 hours when using my A-Maze-N Pellet Smoke Generator.
Keep a small block of cheese just for sampling in the smoker, and then in the resting period in the refrigerator. Keep in mind that tasting in the smoker, it will render a very strong smell and flavor that may seem like too much smoke. But when wrapped and rested in the refrigerator for a few days, it will yield a much milder taste.
Smoking and resting times required for a good flavor is a skill you will learn as you cold smoke cheese as well as many other foods.
I personally find that hickory and mesquite can be a little strong for smoking cheese, but I am sure that maybe a little less exposure to that type smoke might make a suitable finished product. Again this is my personal preference and opinion.
Once the cheese is finished smoking, wrap in saran wrap, vacuum pack, or place in a ziploc bag for 2 days to 2 weeks to allow the smoke to disperse all the way through the cheese. If you do not wrap the cheese your refrigerator will be over powered with the smokey smell. In my opinion, the longer you rest the cheese the better it will taste. I like to wait about 5 days before tasting the cheese, but after a week it is what I consider to be the best flavor. Some people even let the cheese rest for two weeks.
