Inagaural smoke with the AMNPS. Say CHEESE! (w/Cview)

Discussion in 'Cheese' started by bluto, Feb 26, 2012.

  1. Well, I finally got to fire up the AMNPS for the first time.  I chose a variety of cheeses for my inaugural run.


    Here is my setup, AMNPS sitting on top of my turned over water pan, sitting right next to a 1" hole which is normally used for the drip drawer to drian out to a cup that hangs outside, this, in combination with the vents from underneath where the propan burner is, provide my air intake.  I put the cheese on the highest rack I have.


    After wrangling the AMNPS for a while due to high winds during initial ignition, my smoker temp is holding at 54 degrees after 2.5 hours with an outdoor ambient temperature of 35F, iow no ice bowl needed.

    Thanks to everyone for the tips and tricks, more pics will follow.

    Oh, and I used one row filled with a mix of a 1/2 Apple, & a 1/4 each of Maple and Pecan pellets from Todd.  Thanks again Todd!
    Last edited: Feb 27, 2012
  2. kadoka

    kadoka Smoke Blower

    Congrats Bluto! I've spent several hours today trying to keep my AMNPS lit. It would burn fine until I put it in the smoker. It's a Bradley, took off the smoke generator and opened the top vent wide open. It would burn for 10 minutes or so and go out. Finally kept the burn when I put a pellet between the door and the seal. Think I"ll call Todd tomorrow. I've got cheese going also,  good luck to you tonight. Looking forward to your Q-view.
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Congrats - looks great. Now comes the hard part 
  4. Finished product, I meant to take pics before I packed them, but they are sealed up and in the fridge for the 2-3 week wait.

  5. Thanks Kadoka, how did yours turn out, once my wind died down I lit both ends and let it flame for about 10 minutes before putting it back in, after that I had no issues.
  6. Thanks Scarbelly, and I hear ya, my wife looked at me kinda nut like when I said she can't have any for 2-3 weeks.  HA!
  7. Great looking cheese and great looking toy!
  8. Thanks Husker, I took your advice and popped the heat up before I put the cheese in.  Only problem is I think my box is too well insulated because the heat didn't disipate much, I had to open the door for awhile to cool things down.  Next time I think I'll pop it up to about 80-90 versus 100, depending on ambient temp.
  9. tyotrain

    tyotrain Master of the Pit

    looks great nice job... Love me some smoked cheese
  10. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Nice job on the cheese
  11. Congratulations! Smoked Cheese is one of our favorites...
  12. Well, I've had a chance to sample a few of the cheeses, so far the Queso fresco, pepper jack and muenster are fantastic! The white Sharp and extra Sharp are a little too smoky, kinda even "ashy" tasting, part.of that could be due to the issues I had with keeping the AMPS lit, trial & error continues, but 3 winners for sure.
  13. kadoka

    kadoka Smoke Blower

    Yea I did finally get a good burn going and I think everything went well. It will be 4 weeks this weekend and I will find out for sure. It's a hard wait.
  14. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member


    Great Color on your cheese


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