Having taken many here up on their recommendation for an AMNPS, I got mine about a week or so ago. I did 4 lbs of Gouda today. I didn't read the instructions until today, and found out I had to season the AMNPS for 30 minutes@275 - that probably turned out for the best, since the outside temp was 15*
I let my MES 30 cool down for 15 minutes, door open, before adding the smoker and cheese. IT was down to 60, all was good. Because the inside of the MES had been heated to 275* the temp wanted to rise (about a degree a minute) the entire smoke, so I ended up going out to open the door for a minute or so every 15 minutes to take the temp from high 60s down to mid to high 50s. My temp never went above 70 or below 55. I only did one row of pellets in the AMNPS and lit both ends, figuring it to be a 2 hour smoke. Next time I'll just light one end. I had the top vent wide open, and the chip tray pulled out a bit on the side as a vent. I didn't have any issues keeping the pellets going - AMNPS worked like a champ. I think that next time, depending on outside temp, I'll preheat to 100* for 30 minutes or so to not get the heat escalation I had today.
Ended up doing just under a 2 hour smoke, and the cheese turned out beautifully - we sampled a little piece off both the 2 yr aged plain (bottom) and the 1 yr chipotle pepper (top). Strong smoke, but excellent taste already, and I can't wait to try them after they've snuggled in their vacuum packs for a month or so...
Good day in MN, despite the temp :). Here's the finished product, just before we vac-sealed 'em....
I let my MES 30 cool down for 15 minutes, door open, before adding the smoker and cheese. IT was down to 60, all was good. Because the inside of the MES had been heated to 275* the temp wanted to rise (about a degree a minute) the entire smoke, so I ended up going out to open the door for a minute or so every 15 minutes to take the temp from high 60s down to mid to high 50s. My temp never went above 70 or below 55. I only did one row of pellets in the AMNPS and lit both ends, figuring it to be a 2 hour smoke. Next time I'll just light one end. I had the top vent wide open, and the chip tray pulled out a bit on the side as a vent. I didn't have any issues keeping the pellets going - AMNPS worked like a champ. I think that next time, depending on outside temp, I'll preheat to 100* for 30 minutes or so to not get the heat escalation I had today.
Ended up doing just under a 2 hour smoke, and the cheese turned out beautifully - we sampled a little piece off both the 2 yr aged plain (bottom) and the 1 yr chipotle pepper (top). Strong smoke, but excellent taste already, and I can't wait to try them after they've snuggled in their vacuum packs for a month or so...
Good day in MN, despite the temp :). Here's the finished product, just before we vac-sealed 'em....
