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Hello from Michigan

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handymanstan

handymanstan

Gone but not forgotten. RIP
Original poster
Oct 27, 2012
989
48
Lansing Michigan
Hello all,  My name is Stan and I have been lurking here to long and thought I should join. I am retired and have way to much time on my hands to get into trouble with.  I have a master forge electric bullet smoker.  I have smoked so far Ribs,Fatties,Cornish hens, nuts, garlic&onions and Hamburgers.  I have grilled my whole life and thought that was smoking meat. My first rack of ribs I smoked were to me like I had never eaten ribs before what a taste.  My wife thinks i am crazy now and I want to smoke everything. I took the 5 day e-course and bought a amns from Todd. (A great person to talk to.)  I plan on trying some cheese this week and will try to do Q-view on it. I hope to get to know you all and make some great Q.
 
Hi Stan! 
welcome1.gif
 to SMF!!! We're happy you found us!
 
Thanks guys for the welcome.  As I said before I ordered an AMNS and it arrived yesterday.  I could not wait and cleaned it.  Then got the smoker out and filled 3 ½ lines in the AMNS with cherry dust.  Next I got the cheese ready and on the rack.  Lit the dust on one end and put it in the smoker.

smoke 001.jpg

smoke 001.jpg


First pic is my smoker, next is the cheese on the rack, and third is the AMNS in the bottom.

smoke 002.jpg

smoke 002.jpg


smoke 003.jpg

smoke 003.jpg


I started this smoke at 2:30pm temp outside was 43 degrees and kind of windy so I started to worry the temp might be too cold.  I moved the smoker into my greenhouse that was 60 degrees inside.  Sorry I did not take any pics of the move but here is a pic of the smoker in the GH about 8:00 pm.

smoke 004.jpg

smoke 004.jpg


The temp outside started to get colder and the temp in the GH started to drop.  I had to turn on the heat in the GH on to keep it about 60-65 so the temp in the smoker was between 40 – 70 during the smoke.

smoke 006.jpg

smoke 006.jpg


I pulled the cheese at 9:30pm so 7 hour smoke.  I thought there was still dust so I threw 4 slices of bread on for ½ hour.  Pulled that and pulled the AMNS out then moved the embers away from the dust.

smoke 007.jpg

smoke 007.jpg


Cheese coming off.

smoke 009.jpg

smoke 009.jpg


smoke 016.jpg

smoke 016.jpg


The bread.

smoke 017.jpg

smoke 017.jpg


All wrapped today.

smoke 015.jpg

smoke 015.jpg


TBS

smoke 019.jpg

smoke 019.jpg


Ice pellets courtesy of Sandy in the carrot pot this morning. 

Last pic shows how much burned over the 7 ½ hour smoke.  I did light the other end at 8:00pm just to see the difference in smoke so that side burned 2 hours although it’s hard to see because when I moved the embers I kind of spread it out.

smoke 021.jpg

smoke 021.jpg


I did swiss, x sharp cheddar, blue cheese, and fontinella with cherry dust.
 
Stan the Man.... good name
biggrin.gif
. Means "Strong Leader" in (I think)Polish.

Been to Lansing and got a Parking ticket while visiting the Sandwitch Shoppe over by the College
drool.gif
. Can't go back until I make a friend there 'and' pay my fine
icon_eek.gif
.

Glad to have you on the Forum. You chose the best there is...more info. on here than you can shake a 'Rib-bone' at...
ROTF.gif


Retired and nothing to do here too . I'd be Smoking , but the Son ripped my pop-up apart and I don't want to get wet - COPD and COLDS don't mix well .

Come on down to Gibsonburg sometime and we'll " shoot the Poop". I'm 20mi.E. of Toledo on Rt.20E. Pick-up some roadkill on the way and we can smoke it...
roflmao.gif
.

Have fun and...
 
Welcome Stan,

It's good to see more Michigan representation on the SMF. I think everyone here knows what you mean about being addicted to smoking anything you can get your hands on! This forum can get pretty addicting too. Enjoy!
 
Thanks everyone I submitted Q-view on the cheese I did.  Just waiting for it. 

Old schoolbbq  I have not been to toledo in a long time.  I have a good friend there and should take a road trip there to see him and get some chile from Tonys..
 

-Stan
 
Hello Ther I,M a Flintoid myself And did some good old Swis 7 Pepper Jack last weekend.Good to see more Mi. people out ther..HAPPY THIN BLUE .  and MASE .....TO YOU.
 
Cheese looks good stan. I didn't see it yesterday when I made my first reply. My AMNPS should be arriving in the mail any day now. Cheese and Buck Board Bacon are first on my list...
 
Humdinger, babbones, and Handy, you are all in MI and cover different areas.  DO you guys go anywhere special to buy your cheese's?  I want to try it but im affraid it could be to tough on my wood smoker.  What you think?
 
Shamp,

I haven't price shopped cheeses yet, but I will start this week and let you know what I find out. As for doing it on your wood smoker, I'm not sure. I only have a propane smoker and it notoriously runs hot. I can get it down to around 180-190 on a calm day, but that's still way too hot for cheese. Therefore I opted to purchase the A-Maze-N Pellet Smoker because it generates smoke with little to no heat (i.e. won't melt the cheese). Since you have a wood smoker maybe try to light two or three charcoal peices and place a lump of wood on top. That might work?
 
Yeah I'm excited for the AMNPS.

I'm kind of a smoking trailblazer amongst my pals, (even though we're all fairly new to smoking), but once I nail down how to make my own bacon, it will most likely elevate me to sainthood status with them. Plus the wife is a cheese head (not from Wisconsin, just loves the stuff) so some smoked muenster will score big with her too.
 
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