I decided to do a demo using the AMNPS with dust to demonstrate how well it does both pellets and dust.
We buy the water packed "fresh" mozzarella from Costco that comes in the two packs.
The first part of the process is to unwrap the cheese and drain it then dry it on paper towels. I then cut the chubs in half and set them in the fridge for about 2 hours to "form a skin" on the outside of the cheese. This process allows the cheese to take on smoke but not render too much moisture during the process. Kind of a moisture barrier if you will.
Here is the cheese after sitting in the fridge for 2 hours - notice the light skin on the outside of the chubs
Here are the flavors of the day. I keep my dust in jars (Bears idea) to keep them dry
Here is the AMNPS loaded with one row for a 2- 21/2 hour smoke.
Here we go into the smoker with the AMNPS lit and ready to run
Here we are at the one hour mark- the box is staying in the 70's outside temp is about 75 and climbing
Here we are at the two hour mark. Notice there is some moisture loss on the foil. The outside temp hit 85 and the interior was close to 80. Notice that the AMNPS still has about 30- 45 minutes more smoke to give.
Here is the finished product. You will notice a little sweat on the cheese. I usually let this air dry for about 20 minutes then wrap them in plastic wrap and into the fridge.
The big advantage to using this "fresh" mozzarella is that you can eat it as soon as it cools and rests for a few hours. We cut slices and give them a light pinch of sea salt right before eating which really brings out the flavor. Give this cheese a try, you will be amazed how good it is. They used to do this in all the NY Deli's that made their own cheese until too many of the caught on fire smoking or at least that is the story we got last time we tried to find some in NY.
I hope you will try using the AMNPS using dust - as you can see it burns very well in this unit.
Thanks for looking