Muenster with the AMNPS in my Smoke Vault (update-ready to eat)

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Thanks Michael & Roller!

If you guys smoke some cheese in this heat,

do it early in the morning. I had to add more ice about half way through,

but I was able to keep the smoker temp down.

A few more days & I'll get out a piece for tasting.
 
Gary,

I have found that to depends on how full you fill the AMNPS

I go into better detail in my "Prime Rib (New Best ever)" thread, but it's basically that if you fill the AMNPS to the top, one row is plenty & lighting two is too much, but if you fill it less than full, as Al did in this particular smoke (see pics), lighting it at both ends would be fine. That's another great thing about the AMNPS---You can do sooo many different things to regulate the exact amount of smoke you want.

Bear
Thanks for the update - will play some more.
 
 
You guys also have to take into consideration what smoker your using the AMNPS in.

In my Smoke Vault there are a lot of gaps where the smoke can escape, so more smoke may not translate into over smoked food. 

Where as the MES is so well sealed & insulated that the same amount of smoke could be way too much.

Just my 2 cents!
 
You guys also have to take into consideration what smoker your using the AMNPS in.

In my Smoke Vault there are a lot of gaps where the smoke can escape, so more smoke may not translate into over smoked food. 

Where as the MES is so well sealed & insulated that the same amount of smoke could be way too much.

Just my 2 cents!
Great point Al !!!

I keep forgetting you have a Smoke Vault now.

Why do I keep thinking you have an MES---Did you used to have one???

I'll blame it on CRS !!!

Bear
 
Great point Al !!!

I keep forgetting you have a Smoke Vault now.

Why do I keep thinking you have an MES---Did you used to have one???

I'll blame it on CRS !!!

Bear


Yes Bear I had a MES 40 for over 2 years, it was a great little smoker.
 
Looks great! Now the waiting begins.
pot.gif
 
You guys also have to take into consideration what smoker your using the AMNPS in.

In my Smoke Vault there are a lot of gaps where the smoke can escape, so more smoke may not translate into over smoked food. 

Where as the MES is so well sealed & insulated that the same amount of smoke could be way too much.

Just my 2 cents!


Great point Al!!!

Every smoker has it's own little quirks and we can't assume that all electric smokers perform the same.

Your Smoke Vault is not insulated and does not have a good door seal.  Air leaks are not necessarily a bad thing, cuz you get more air flow. 

IMHO - Some smokers are too tightly sealed anyway.

When you Cuttin' The Cheese?

Todd
 
Great point Al!!!

Every smoker has it's own little quirks and we can't assume that all electric smokers perform the same.

Your Smoke Vault is not insulated and does not have a good door seal.  Air leaks are not necessarily a bad thing, cuz you get more air flow. 

IMHO - Some smokers are too tightly sealed anyway.

When you Cuttin' The Cheese?

Todd
I've been dying to get a piece out, but I'm going to wait until the first of next week.

We had 1 block of white cheddar left from a smoke a few months ago.

We put it in the food processor with about 1/2 cu dry white wine & pulsed it a few times until it got creamy.

It made a great white wine cheese spread,

Hopefully that will get us thru the weekend.

I'm gonna try it with the Muenster too.

But I don't think it will go with the white wine as well as the cheddar did.
 
I've been dying to get a piece out, but I'm going to wait until the first of next week.

We had 1 block of white cheddar left from a smoke a few months ago.

We put it in the food processor with about 1/2 cu dry white wine & pulsed it a few times until it got creamy.

It made a great white wine cheese spread,

Hopefully that will get us thru the weekend.

I'm gonna try it with the Muenster too.

But I don't think it will go with the white wine as well as the cheddar did.
Sorry to hijack but the white wine cheese spread just made my mouth water. Do you add anything else? I have to try this!
 
Sorry to hijack but the white wine cheese spread just made my mouth water. Do you add anything else? I have to try this!
No just the wine & cheese.

Once you try this it will be your go to cheese spread.

It's always a big hit with company.
 
Al,

this is a little off subject but i have been grinding on rock for 30 years and when going back thru this i noticed you are setting your smoker on a "filled travertine" tile, after the smoke (cool down) no problem, the fill is typically a polyester resin. you might want to change out that stone, heat will not ever be an issue with stone but it with the polyester resin fill, i  might be over thinking this but the high heat of a start over a fill might have the same issue as some have with useing a starter fluid or stick to get the processs moving. again i apologise if i am over reacting (seeing too much into this) or nit picking.

tom
 
Al,

this is a little off subject but i have been grinding on rock for 30 years and when going back thru this i noticed you are setting your smoker on a "filled travertine" tile, after the smoke (cool down) no problem, the fill is typically a polyester resin. you might want to change out that stone, heat will not ever be an issue with stone but it with the polyester resin fill, i  might be over thinking this but the high heat of a start over a fill might have the same issue as some have with useing a starter fluid or stick to get the processs moving. again i apologise if i am over reacting (seeing too much into this) or nit picking.

tom


The AMNPS is only sitting on the tile for about 5-10 minutes to get it started.

The tile is on a table next to the smoker. As soon as it starts smoking the AMNPS goes in the smoker & the tile stays on the table.

The tile doesn't even get very hot, I use it as a hot plate on the wooden table.

But thanks for the heads up!
 
OK I just got a block out of the fridge after 2 weeks & it turned out really well.

Great taste & just the right amount of smoke!

Here's a couple of pics:

08be0fa4_cheese-muenster-8-13-1114.jpg


4ebbc1f2_cheese-muenster-8-13-1115.jpg


Settling in with some cheese & crackers, a glass of Johnny Walker & a movie on HBO!

Life is good!

Thanks for looking folks!
 
Johnny Walker Red or Black???

Looks Awesome Al!

Todd
Since it's the first taste of the cheese I thought a glass of JW Black was appropriate.

But the second glass will be Red.

Thanks for the compliment Todd!

It means a lot!
 
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