Yep! I done pushed it to the limit today. I knew it might get too hot today but I said to myself "I gotta smoke something today!" I've had these 2 horns of cheese for a little while, a provolone and a whole milk mozzerella. I am using my A-MAZE-N smoker with hickory in my UDS. I moved the UDS out under a shade tree to block the sun. the drum was at 80* to start so I knew I was pushing it. I put a charcoal grate on top of my basket for the UDS to hold the AMMS. Then I put all the cheese chunks on the top rack and put the lid on, I opened the intake all the way to ensure a good draft to pull the smoke up around the cheese ,and to feed the AMMS with some fresh air. Its really humid today but the amms worked flawlessly!
About the AMMS... If you dont have one..... GET ONE! WOW!!!
The cheese was on for 3 hours and was at 110* when I checked it. The mozzerella melts at a lower temp, I'm just glad I caught it ..Heres some pics.
The Most A-MAZ-N thing a abou tha AMMS is that when used to smoke cheese there is no bitter aftertaste left from the smoke. This was sooo good right out of the smoker I want to make a pizza with it right now!!
Thanks Todd for a truly AMAZING product!
Thanks for watchin