Princess came home tonight and asked that I figure this out. Please share with me set 1 to set ???
Thank You
Thank You
How do I smoke cheese in my MB 30" Propane
- Thread starter jaybird28
- Start date
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ajbert
Smoking Fanatic
Jaybird,
I've smoke cheese in my Masterbuilt gasser a few time with fantastic results.....yes using a AMNPS smoke generator only for the source of heat, keeping the propane turned off.
Here's a link to a previous smoke-a-thon
http://www.smokingmeatforums.com/t/155985/more-smoked-cheese
I've smoke cheese in my Masterbuilt gasser a few time with fantastic results.....yes using a AMNPS smoke generator only for the source of heat, keeping the propane turned off.
Here's a link to a previous smoke-a-thon
http://www.smokingmeatforums.com/t/155985/more-smoked-cheese
Yup, this is the way to go. I tried it for the first time this last week end and it works fantastically! The AMNPS is my go to smoke generator now!
handymanstan
Gone but not forgotten. RIP
Remember you want to let the cheese rest and mellow for at least two weeks after smoking. Good luck with the smoke.
What wood are you using? I would go with a sweet fruit wood like Cherry or apple or mulberry although hickory is good on cheese too.
Stan
What wood are you using? I would go with a sweet fruit wood like Cherry or apple or mulberry although hickory is good on cheese too.
Stan
Another thing to consider is that apparently dust provides less heat as compared to pellets. During the winter time, it's no big thing but if you try to smoke cheese during the summer where you are really watching the temps, you might put some dust in the AMNPS. Something, I'll be doing this summer.
Amazin Pellet Smoker.
I use one in my gasser when doing cheese with the propane turned off.
Tapayakin' from my iphone
Last edited:
aeroforce100
Smoking Fanatic
- Jun 11, 2013
- 2,638
- 822
The pellet smoker goes in your MB and just burns the pellets. It doesn't heat up much so it's a cold smoke. You can technically use it with a cardboard box or any other type of "homemade enclosure" to cold smoke.
That is exactly what I do. I put the AMNPS right on top of my MB cast iron box, and light it up. I don't use the propane flame at all; just let the AMNPS generate it's smoke from the smoldering pellets. I left all the vents wide open to insure enough oxygen for combustion and it works great. I smoked my cheese for about 4 hours with apple wood and they are still aging in the garage fridge - be another week at least till they are ready (although I'm not sure that I can last that long). Hope that helps!!
-=Denappy
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