I dont flip the cheese but I'm sure it wouldn't hurt. I also do mine in a masterbuilt 30" electric. I wouldn't use any water personally. The only reason I use the pan is for ice to keep my temps down. It doesnt cool down a whole lot here in California and I also burn both ends of the AMNPS which generates more heat. Can't wait to see how yours turns out.Couple of quick questions. I have the Masterbuilt 30" electric smoker. I will be using the AMNPS. Do you flip the cheese half way through? Since it is cold around here and I will not not need any ice but do you still you a water pan at all?
I don't think they'll take on too much if you keep slicing them. I would try a test run doing some sliced like you currently do, and do some in larger chunks and see which you prefer. Good luck!!Man I don't know how I missed this when it first came up. My dad brought 50 pounds of cheese with him at Thanksgiving and again at Christmas, for me to smoke. He lives in Wisconsin and buys direct from the cheese factory. It gets to be more and more each year. It's always provolone, sharp cheddar, swiss, pepper jack, and muenster. I keep around a pound of each and the rest goes back with him. He sells it to his buddies at the gun club and pays for most of his trip that way. I don't try and do it at 1 time, I do it over several days, as I can only load the top 1/2 of the smoker due to temps. I see you cut your cheese fairly thick. I slice mine into around 8 oz chunks to smoke, which appear to be around 1/2 as thick as yours. I smoke for around 3 hours or so. I don't have the AMNSP yet, I just use a couple lit chunks of charcoal and apple chips. My color comes no where close to what you have, it is a very light coloring. I am getting the AMNSP which will make things easier, but I am wondering if they will be too thin and take on too much smoke when I get the AMNSP. Any thoughts on this?
Man I don't know how I missed this when it first came up. My dad brought 50 pounds of cheese with him at Thanksgiving and again at Christmas, for me to smoke. He lives in Wisconsin and buys direct from the cheese factory. It gets to be more and more each year. It's always provolone, sharp cheddar, swiss, pepper jack, and muenster. I keep around a pound of each and the rest goes back with him. He sells it to his buddies at the gun club and pays for most of his trip that way. I don't try and do it at 1 time, I do it over several days, as I can only load the top 1/2 of the smoker due to temps. I see you cut your cheese fairly thick. I slice mine into around 8 oz chunks to smoke, which appear to be around 1/2 as thick as yours. I smoke for around 3 hours or so. I don't have the AMNSP yet, I just use a couple lit chunks of charcoal and apple chips. My color comes no where close to what you have, it is a very light coloring. I am getting the AMNSP which will make things easier, but I am wondering if they will be too thin and take on too much smoke when I get the AMNSP. Any thoughts on this?
Couple of quick questions. I have the Masterbuilt 30" electric smoker. I will be using the AMNPS. Do you flip the cheese half way through? Since it is cold around here and I will not not need any ice but do you still you a water pan at all?
Hey Riverrat, when I cold smoke using the AMNPS I take the chip tray out completely and sometimes I even pull the chip loader tube out an inch or so. I also added a 3" elbow to the top vent per a suggestion from Todd at A-MAZE-N. The elbow fits tightly over the vent and I just leave the vent wide open. Here's a pic.When using the AMNPS in a MES30 for cheese do you open the top vent or keep it closed? Do I have to do anything to let air in the smoker like pull the chip loader out or the ash pan?
[h1]I don't wipe the moisture off either. Once its vacuum packed the humidity soaks right back into the cheese.[/h1]