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new to Forum and tried my new Amaz N Smoker

Discussion in 'Roll Call' started by pigknuckle1957, Dec 9, 2010.

  1. Hey everyone I'm new to this forum and wanted to tell about my experience with the amaz n smoker.  It was wonderful.  I got it two days ago and tried it out today.  I smoked some different types of cheeses and also put some mozzarella on there to. After reading the break in instructions I put the cheeses in my char grill smoker because I haven't built my little smoke house yet. I read on here that cheese usually takes about four hrs. But I got busy running errands and went over a couple of hours. When I got home to check my cheese and the amaz  n smoker the temp was still at 80 degrees and only about 1/3rd of the amaz n dust was burnt. The cheese had a wonderful color and smell of smoke to it.  So I vac sealed it and will try to wait to let it age. Will try for new years eve hopefully I can make it. This is a wonderful forum with lots of good info. So if your also new and wondering about a cold smoke generator please try the amaz n smoker. They say word of mouth is the best advertisement so go buy one you want be disappointed.
  2. richoso1

    richoso1 Legendary Pitmaster OTBS Member SMF Premier Member

    Welcome to the SMF, and thanks for sharing your good experience with the AMNS. Depending on the type of cheese, I only need to use 1 1/2 rows of sawdust. This week I added some rosemary to  the cherry dust when I smoked some Manchego cheese. It's all good my friend.
  3. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Welcome to SMF glad you joined us. Congrats on the Amaz N Smoker they are a great product. The cheese sounds like a great success have fun and happy smoking
  4. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Welcome to SMF and congrats on the AMNS - as you experiment you are going to find lots of ways to use it
  5. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. [​IMG]
  6. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member


    Welcome to SMF, Glad to have you with us.

    This is the place to learn, lots of good info and helpful friendly Members.

    For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

    Click Here it's "FREE" ... 5 Day eCourseE
  7. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Welcome pigknuckle!

    Really is AMAZING, isn't it!

    If you can't hold out until New Years, Christmas isn't be too early.

    Two weeks is plenty of time for smoked cheese to "mellow-out".

  8. rbranstner

    rbranstner Smoking Guru OTBS Member

    If you are really really eager to try it go for it. I use to eat mine all the time right away but trust me it does taste way better after it mellows out for a week or two.
  9. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    First off Welcome Pig to SMF. You'll like it here for there are alot of really good folks here that would just love to help you with just about anything to do with smoking. Now there are alot of proven recipes for some amazing things here too. So if you need sign up for the E-Course it's free and it will give you the basics of smoking and some good methods to use also. So the next big thing for you to do is go out and get you something to smoke and if you happen to have any questions just post it here and we will be happy to answer them for you.

    Welcome To Your New Addiction  
  10. Welcome Pig, I am new to this forum also. There are a bunch of really friendly & helpful folks here who are pretty good at this smokin' stuff, so ask away & you'll get some great advice. Smoke'em if you got'em.
  11. Thanks for all the friendly welcomes. Looking forward to learning some new ways to use my smokers.
  12. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Welcome to the smoke train friend
  13. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the SMF.  Lots of good folks here willing to share their knowledge of smoking.
  14. cycletrash

    cycletrash Meat Mopper

    Welcome to the forum , You will be buying more cheese...I been using mine amaze-n-smoker to cold smoke bacon too !!
  15. thebarbequeen

    thebarbequeen Smoking Fanatic

    Welcome! Congrats on your cheese smoke, and the many other super tasty things you'll be smoking and eating thanks to the forum.  

    Here's a question for you A-Maze-N folks, since I'm trying to figure out what I need, do you have the 6x6 or 6x8? It sounds like for most things the smaller one is ample? 
  16. I broke into the cheese I smoked on the 6th of this month.  And man it was wonderful the cheese had mellowed out considerably.  Also my mom is german and has been graving lox but says it's to expensive for her to buy.  So I bought two lbs of fresh salmon and brined it and placed on piece in the smoker with my AMNS.  Took it off the smoker and sliced all of the salmon then vac sealed it.  Have to wait for a couple of days to give it to her to see how it turned out.  I feels good to be able to make such a expensive product with such minimal expense for someone else. Hope it turned out ok.
  17. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Very Cool!

    Curious how the Lox turns out....

    Can you share your recipe for Lox?

    Great to have you here!!

  18. dogcop1us

    dogcop1us Smoke Blower SMF Premier Member

    Welcome to the forum.
  19. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    Hope that lox turns out great!

    I too would like more info on how you did the lox---recipe-time-etc.

    Also if you could, tell how you vacuum packed it without smashing it--freeze first?--Not pull all air out?


  20. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    bbally has a picture guide to making lox step by step. I followed it & the lox was incredible. It's time consuming. It took about 4 days from start to finish. It's well worth the wait. I still have some in the freezer in foodsaver bags, each one about the size of a nice thick lox & cream cheese sandwich, of course don't forget the onion slice. Just type in lox in the search box at the top & it will come up.