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First time doing cheese, looks good!


Joined Jan 24, 2014
Did my first attempt at a cold smoke today with a cube of Colby & montery Jack, a cube of mozzarella, and a cube of cheddar cheese. also a dozen string cheese sticks thrown in for good measure!  I used my  amazen smoker for the first time with amazen apple pellets and a masterbuilt electric smoker.  I had trouble keeping the temp down, ambient temp in the low 20's and only the amazen smoker running I had to open the door to release heat every 15-20 min as the temps would creep into the high 80-low 90's if I didn't. I had the chip loader all the way in and the chimney damper about 1/2 open. Any suggestions for keeping the temps lower?  next time I might use my weber smokey mountain charcoal instead as it's un-insulated, so maybe I can keep the inside temp lower?

Here's a pic after 2 hours and 45 min!



SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Joined Nov 12, 2010
Chip loader out and exhaust wide open....... that should work very well...... My AMNPS raises the temps about 25-30 deg I think...


Meat Mopper
Joined Dec 8, 2013
I take the loader out unless the wind is blowing from that side of my MES 30.  then I just pull it 1/2 way out.  Vent on top all the way open and my temps stay in the 50-60s.  I just vac sealed the cheese I did on Monday.  Wow does it smell good.  It is not ready yet another week!

I did have trouble keeping my AMNPS lit on Monday, so today I am doing some spatchcocked chickens and will not use the chip loader at all and try the AMNPS with apple pellets that have been dried in the oven at 200* before lighting them.  I noticed the pellets felt damp earlier.



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