Cold Smoked Cheese

Battleborn

Finally figured out how to keep the little pellets going and have had some cheese on for an hour now.  How long should I let it go? I have read 2-4 hours. 
Already planning to seal and keep in the fridge until NYE.

caliking

2-4hrs works for me. 

Some folks dry the pellets out in the oven for a bit before lighting them. I found that letting them burn for a little bit longer initially, before blowing the flame out, will keep the pellets going. 

@The Cen-Tex Smoker had a nice primer some time ago. 

caliking

Here you go 

https://eggheadforum.com/discussion/1158809/a-maze-n-smoker-tutorial/p1

GrateEggspectations

I believe that there is info about proper lighting on the Amazen website - assuming one of their mazes is what you’re using. 

Fully ignite a section of pellets until they are burning and emit a flame. Let this flame burn naturally, 5-10 minutes or until it goes out. The unit should then smolder uninterrupted for the remainder of the smoke. 

Rush this lighting phase and it will not stay lit. 

theyolksonyou

2-4 hrs.  Shrink wrap for 3-4 weeks to mellow.  

Battleborn

Appreciate the input, I had a bit of a thought time getting it started, but I got it going. Ben on almost 3 hours. Will leave it on for another hour or so. Guard puppy saw a rabbit as I was getting a picture. 

Dmb3739

Just recently purchased A-maz-n myself for cold smoking. Works exactly as advertised.  Impressed with amount of smoke it produces. Can't wait to taste test the cheese that has been mellowing in fridge for 4 days

lkapigian

Dmb3739 said:

Just recently purchased A-maz-n myself for cold smoking. Works exactly as advertised.  Impressed with amount of smoke it produces. Can't wait to taste test the cheese that has been mellowing in fridge for 4 days

Love the view 

NorthPilot06

Q for y'all - does the a-maze-n smoker produce "good smoke"?  Based upon the descriptions on the amazing ribs website, the fire temperature needs to be above smoldering to create good smoke, but perhaps the pellet smokers work differently.

lkapigian

NorthPilot06 said:

Q for y'all - does the a-maze-n smoker produce "good smoke"?  Based upon the descriptions on the amazing ribs website, the fire temperature needs to be above smoldering to create good smoke, but perhaps the pellet smokers work differently.

Does a great job ...it is not Dirty Smoke I have great results in my smokehouse with it

Kent8621

what type of wood you recomend for cheese?  its finally getting cool enough down here i might try this.

Battleborn

NorthPilot06 said:

Q for y'all - does the a-maze-n smoker produce "good smoke"?  Based upon the descriptions on the amazing ribs website, the fire temperature needs to be above smoldering to create good smoke, but perhaps the pellet smokers work differently.

I can tell you in about 4 weeks, Haha. This is my first time trying it. I used the a-mazen brand maple pellets. The smoke did smell good though. 

Battleborn

Kent8621 said:

what type of wood you recomend for cheese?  its finally getting cool enough down here i might try this.

I used maple, I may order some fruit wood and make a batch to compare with. 

theyolksonyou

I use apple

Kent8621

thanks @Battleborn and @theyolksonyou i just made some updates to my christmas list.

Woodchunk

NorthPilot06 said:

Q for y'all - does the a-maze-n smoker produce "good smoke"?  Based upon the descriptions on the amazing ribs website, the fire temperature needs to be above smoldering to create good smoke, but perhaps the pellet smokers work differently.

Yes it does, you use the same pellets you use in a pellet smoker