Smoking Cheese in the Texas heat

Discussion in 'General Discussion' started by ray357, Jul 1, 2014.

  1. ray357

    ray357 Newbie

    Hi y'all!

    I have an MES 30, just bought the AMNPS ( and think I have finally learned how to use it. i.e. keep it lit). I smoked a small piece of extra sharp cheddar last week while practicing keeping it lit. It was fabulous! Now I am going for round 2. I have a larger brick of swiss that I'm doing right now. About another hour till it comes out. I have had good results with my MES and the chip tray, but y'all have convinced me to go for the AMNPS. Thank you BTW for all the help in getting the hang of this machine. I am a wood smoker for awhile, but the electric was beyond anything I have tried. I am planning on doing a pork tenderloin and a Brisket tomorrow. I will post pictures of all when they are done. Thanks again for the AMNPS suggestion and all of the help you have provided as I was lurking. Y'all ROCK! Oh yea, cold smoking in the Texas heat is a bit intimidating, but after the success of the practice cheese I am ready to try it again! Have a blessed and wonderful 4th!
  2. ray357

    ray357 Newbie

    UPDATE: Apparently I have not mastered the nuances of the AMNPS. I had to relight. More practice necessary. But cheese is coming along fine. More updates to follow from the newbie.
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Ray I'm in FL and usually smoke cheese at night during the summer months
  4. ray357

    ray357 Newbie

    Thanks for the advice Pineywoods! Just finished it, but seems a bit rubbery and not as smokey as the cheddar. I have put it in the fridge. We'll see how the experiment comes out.
  5. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Doesn't hurt to put a 1/2 gallon milk jug, 3/4 full, frozen, in there as well ...

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