We received this awesome BBQ tool a few weeks ago, but it has been to
hot for me to take it out for a test run. The weather has been a bit
forgiving lately and is in the low 70's in the morning. I took advantage
of this and smoked some sharp cheddar cheese with the
. Cold smoking is a different beast than hot smoking, and the end results are very different. I was looking forward to testing this unit out. It almost sounded to good to be true. 10+ hours of smoke on a few handfuls of pellets. Well I was about to find out.
I was impressed with the quality of this smoker box. It is heavy for it's size and is very well constructed.
The bottom has two bars welded to it to allow air flow underneath the box. In addition this helps make the box very rigid.
It takes less than 1 1/4 lbs of pellets to fill the smoker box.
The MAPP gas torch worked really well for lighting a small area at the end of the smoker box.
In under a minute both ends were properly lit and burning.
About 10 minutes later the flames had gone out and the pellets started smoking. It is important to let them burn out on their own. I found that if you blow them out prematurely the pellets will go out.
As you can see the smoker temperature was barely above the ambient temperature.
I decided to smoke 1 lb block of Tillamook sharp cheddar cheese.
I put the cheese on at 8:30 am. Look how much smoke that little box is pumping out. Incredible.
After 1 1/2 hours I decided to take the cheese off. The smoker box had been putting out great smoke and I did not want to over smoke the cheese. It smelled terrific. I wish I did not have to wait for the better part of a week before I can use it. I am thinking grilled cheese sandwiches with green chilies or maybe macaroni and cheese. What do you think would be a good use for it?
I vacuum sealed it and put it in the refrigerator for the next 5 days. I will let you know how it turned out.
After1 1/2 hours the pellets are only burned half way on each side. So each row will burn for approximately 3 hours. This give you 9+ hours of smoke from less than 1.25 lbs of pellets if you only light one side.
As you can see, even when lit at both ends, it had little effect on the smoker temperature. It never added more than 10 degrees to the ambient temperature. I am sure that if I filled my water pan with ice it would probably zero out the additional heat altogether. Come November, I should be able to run this all night and never break 60 degrees inside the smoker. I am definitely going to try smoking bacon and salmon with this once it cools off a bit more.
All in all I found the A-Maze-N-Pellet-Smoker
to be an effective, well built, unique BBQ accessory that almost anyone with a grill or smoker could make good use of.
Novyque Date 10/12/2011 7:54:34 PM
Grilled cheese or Mac & Cheese. They both sound good. Might also consider quesadilla's. Next time, grab yourself some Gouda. That really comes out great on the smoker. I want to try some mozzarella sometime and then use it on pizza. Hmmm...You guys have an over there right? Might make for a good lunch sometime. :-)
Dr. Grillenstein Date 10/12/2011 10:33:04 PM
I was going to smoke some fresh pulled mozzarella but I screwed it up somehow and it turned into glue. I have made it dozens of times and never had it sticky up like this before. I agree that some smoked mozzarella would be fantastic. I was thinking toasted garlic bread with a sliver of smoked mozzarella topped with heirloom tomato and basil would be fantastic.
matt Date 10/13/2011 5:43:12 PM
I am so excited my friend showed me this! I have a traeger, and have rigged up a cold smoker for cheese. I vented the smoke from the smoke stack with a flexible dryer vent into a cardboard box, and put a cooling rack in it and the cheese on that. When the temperature was 170 in the grill, six feet away it was at 70 degrees constantly for 8 hours. But it was rigged up, and this one looks a heck of a lot better.
I did a sweet and spicy cheese, and a block of Norwegian swiss that I picked up
Dan Curtis Date 10/13/2012
I use the A-Maze-N pellet smoker all the time on my Green Mountain Grill Daniel Boone. Last weekend I did a brisket. About a 9 hour cook. I used BBQ Island Oak/Hickory/Cherry Blend in the grill's hopper, and I used BBQ Delight Black Walnut in the A-Maze-N pellet smoker. I lit both ends and added another 3/4 load for full smoke until I foil wrapped the brisket. Got a great smoke ring and really nice bark flavor. I also use it with pork butts - I like cherry pellets with the pork.
Devin Date 8/15/2013
I am doing my first experiments with my mes 30 and amnps pellet smoker. having a hard time keeping the temperature down with door closed vent open chip loader removed and ash tray pulled 1.5 inches temp climbs steady to 110, 1 degree a minute its 56 outside now thought would be perfect to smoke cheese. I have tried now with door proped open .5 inches to see what happens. I just unscrewed the locking latch the whole way and put it before the latch instead of latching.
Ken Date 7/19/2015
Previously for cold smoking I used an empty tin can with a soldering pencil for a heat source, Results were good but it required readjusting the pellets from time to time and the heat would go above 80 deg. F. With the A-MAZE-N 5x8 cold smoker there is no need to make adjustment after the 10 min. initial burn and on cool mornings the heat does not rise above 80 deg. in the smoke house. This is the most cost effective and efficient cold smoker device because of its maze design and the S.S. container with holes and cross frame bottom support which optimizes cold smoking. It produces excellent results. The only problem I encountered was when using a mix of pellets with corn cob kernels, The smoke would go out after repeated attempts. Maybe corn cob pellets will work?