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  1. apohunter

    A variety of cheeses in MES 40 + AMNPS my first cold smoke ever

    Are u just using cold smoke or are u using any heat?
  2. apohunter

    Cheese placement

    Just wondering about placement of the cheese in my MES. I have the AMNPS on the bottom of the smoker and the cheese on the top rack.. Is this ok? Should I have the cheese on the midddle rack? Any suggestions?
  3. apohunter

    Smoked look

    Does taste smoked
  4. apohunter

    Smoked look

    Hey guys, I smoked some colby with AMNPS, using oak and maple. I also smoked some hot pepper with hickory . I smoked them both for about 2 1/2 hours. They looked smoked but they don't have that brown coating. My buddy always gets that finish.... Was it too cold today? Dows it need to be...
  5. apohunter

    How long to sit before vacuum seal?

    How long should iet my cheese sit before I vacuum seal?
  6. apohunter

    Pellet suggestion

    ..going to smoke some cheese. All different types, Colby, cheddar, pepper jack.
  7. apohunter

    Pellet suggestion

    I got my AMNPS and it came with hickory, cherry, oak and maple. I want to smoke tomorrow... Which one or combination of 2 should I use? All suggestions welcome.... Thanks......KC
  8. apohunter

    AMNPS---Maple and Cherry

    How bout maple?
  9. apohunter

    AMNPS---Maple and Cherry

    I just got my new AMNPS and I'm ready to smoke some cheese. I got hickory, maple, oak and cherry with it. Someone suggested using cherry and maple, should i mix them 1/2 and 1/2? Any other suggestions? Just want to use what I have Thank You, KC
  10. apohunter

    Cherry for cheese

    Anyone ever use cherry to smoke cheese? Like it? If not, should I use hickory, maple or oak? Any suggestions?
  11. apohunter

    Temp problems, melts cheese

    What's the best pellets for smoking cheese?
  12. apohunter

    Temp problems, melts cheese

    Do I just put it on the bottom rack?
  13. apohunter

    Temp problems, melts cheese

    Mike, will fit better than the tube?
  14. apohunter

    Temp problems, melts cheese

    Why not the tube?
  15. apohunter

    Temp problems, melts cheese

    So the AMNPS just sits inside the smoker and I don't have to turn it on for cheese?
  16. apohunter

    Just smoked cheese for the first time

    What's the cold smoker addition.
  17. apohunter

    Temp problems, melts cheese

    I have a masterbilt electric smoker with temp dial. I'm having a hard time keeping temp down low enough and not melting the cheese. I get the chips going good and open the door- even turn it off....is there an easier way? A buddy of mine drilled a hole and relays the smoke into an old...
  18. apohunter

    1st time smoking chicken

    I want to smoke a chicken....dry rub. I'm thinking temp should be about 250?... When done internal temp about 165? What type of wood? Should I be using the water pan? Any or all suggestions very welcome. Want to learn the right way.! I need u guys!
  19. apohunter

    Newb

    Thanks for the info... I love this site already
  20. apohunter

    Newb

    I let it rest about 2 days... Melted the previous 2 pieces before I figured out that I had to keep the temp very low. Very challenging to keep the temp low in my Masterbilt because of the rotary dial.... Thanks
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