AMZNPS Cheese Experiment - Wine Barrel

Discussion in 'Cheese' started by the zil, Jun 20, 2013.

  1. the zil

    the zil Smoke Blower

    My first try with cheese didn't go well (too not) so I'm trying again. I ordered the AMZNPS that I've read so much about along with the Wine Barrel pellets. Who doesn't like a little wine with their cheese? Using a Masterbuilt 30" smoker, turned off. Broke the AMZNPS in, per instructions. I took the chip hopper out to increase airflow and have the top vent open wide. My ember went out and I re-lit. There is some smoke, not a lot, but I'm not sure what is the perfect amount for TBS. I tend to be a little heavy handed with smoke so I'm trying to control myself. Wish me luck. Any suggestions are appreciated. Don't worry about sparing my feeling, there aren't any left after work today. Lol
     
    Last edited: Jun 20, 2013
  2. dj mishima

    dj mishima Meat Mopper

    Good luck!

    I've found that cold smoking is a good opportunity to learn about your AMPNS. It won't be a bother if you open the door frequently to make sure it is generating smoke. I still have problems keeping the darn thing lit.

    Just remember to let your cheese mellow in the fridge for at least a couple weeks. A month or more is best.
     
  3. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    good luck this time around.. if you want more smoke just light the other end too.... the only down side with lighting both ends is.... it tends to generate just a little more heat...

    Sawdust on the other hand doesn't generate near as much heat as pellets
     
    Last edited: Jun 20, 2013
  4. the zil

    the zil Smoke Blower

    I've found withe the hopper out that the smoke was leeching out that way so I put it half in. May light both sides.
     
  5. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Just so you know, outside ambient temp will play a roll .  Don't forget to take it into account!

       Mike
     
  6. Sounds good! Curious on the wine smoke so don't forget to let us know after the "mellowing" time!
     
  7. the zil

    the zil Smoke Blower

    Bit of a learning curve on this thing. Watched a YouTube video on how to light it. I need to learn to slow down. Lol. I'll update on the taste test when it mellows.

    BTW, it is 66 deg here now. No worries about meltdowns. Do you need to smoke longer if it is cooler?
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I use 3 hours no matter the temp.
     
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I just seen your in Pa. Me too
     
  10. the zil

    the zil Smoke Blower

    PA is the best. I love hills & trees and all the seasons
     
  11. the zil

    the zil Smoke Blower

     
  12. the zil

    the zil Smoke Blower

    Figured out how to upload pictures. Again, slow down
     
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    At that temp you don't need ice.

    Cheese looks good to me
     
  14. the zil

    the zil Smoke Blower


    Only one who keeps me company during experiments
     
  15. the zil

    the zil Smoke Blower

     
  16. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I thought ice might add yo much moisture for the amnps to burn right.
     
  17. the zil

    the zil Smoke Blower

    Out it goes
     
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It went out?
     
  19. the zil

    the zil Smoke Blower

    The ice did, I tossed it, lol. It's 57 inside. Smoking good now. I wasn't letting the pellets catch good at first. Let them burn for 10 min last time I lit them and it worked like a charm.
     
  20. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I use dust for cheese.

    How long you gonna smoke the cheese?
     

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