Why yes you can smoke cheese on the Mak 1 with a little help from the
A-MAZE-N PELLET-SMOKER or AMNPS for short. I woke up this morning and the thermometer was at 31 degrees for the ambient temp. After cutting the cheese and resting for an hour it was up to 35 degrees.
Here are the players from the good old NW. I actually added one more block of chedder for the smoke.
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Here they are in formation. Maverick 732 ready for action.
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Smokin in a big way. Once the AMNPS got going it was full smoke ahead. I cracked the lid open about 1/2 an inch from the start and one hour in we were at 72 degrees.
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This pic is at the end of the 5 hour smoke. As you can see I rearranged the AMNPS and placed the cheese on either side of it after about the first 45 minutes.
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Close up of the goodness.
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The AMNPS arrived last Thursday and I did a dry run on Friday so I could work out the bugs. What I learned is as follows.
1. I tried the BM Hickory pellets in hopper would not burn so I aborted. I then tried the BM Apple pellets I had in the closet I inteded to use and they burned nicely.
2. After a couple of tries I finally found that placing on the bottom rack with the lid cracked open at least 1/4 of an inch for air flow works best.
3. This morning at 9 am I got the AMNPS going without a glitch and we were smoking. The temp started at 55 and rose to 72 after about an hour.
4. At about the 3 1/2 hour mark the temp started to rise as the two thinner outside channels ended and they started to burn into the wider middle channel. The highest the temp got to was 91 and at that point I raked the coals on one end and let the other smoke on. I did have to prop the lid with a beer can until the coals burned out so the temp could get back into the mid 70's.
At the 5 hour mark the temp was 72 and the lid was back cracked to 1/2 an inch.
Overall I could not be happier with how this unit worked. I will be doing another cheese smoke this Friday and plan on filling one outside rail full and the other full plus half of the middle. The thing I love about this is at most even when full it is burning only 1 pound of pellets. Plus when this is going it is a constant smoke for the entire duration.
I vac packed all 6 1/2 pounds and can hardly wait to get into it in two months.
A-MAZE-N PELLET-SMOKER or AMNPS for short. I woke up this morning and the thermometer was at 31 degrees for the ambient temp. After cutting the cheese and resting for an hour it was up to 35 degrees.
Here are the players from the good old NW. I actually added one more block of chedder for the smoke.
View attachment 1113
Here they are in formation. Maverick 732 ready for action.
View attachment 1111
Smokin in a big way. Once the AMNPS got going it was full smoke ahead. I cracked the lid open about 1/2 an inch from the start and one hour in we were at 72 degrees.
View attachment 1109
This pic is at the end of the 5 hour smoke. As you can see I rearranged the AMNPS and placed the cheese on either side of it after about the first 45 minutes.
View attachment 1112
Close up of the goodness.
View attachment 1110
The AMNPS arrived last Thursday and I did a dry run on Friday so I could work out the bugs. What I learned is as follows.
1. I tried the BM Hickory pellets in hopper would not burn so I aborted. I then tried the BM Apple pellets I had in the closet I inteded to use and they burned nicely.
2. After a couple of tries I finally found that placing on the bottom rack with the lid cracked open at least 1/4 of an inch for air flow works best.
3. This morning at 9 am I got the AMNPS going without a glitch and we were smoking. The temp started at 55 and rose to 72 after about an hour.
4. At about the 3 1/2 hour mark the temp started to rise as the two thinner outside channels ended and they started to burn into the wider middle channel. The highest the temp got to was 91 and at that point I raked the coals on one end and let the other smoke on. I did have to prop the lid with a beer can until the coals burned out so the temp could get back into the mid 70's.
At the 5 hour mark the temp was 72 and the lid was back cracked to 1/2 an inch.
Overall I could not be happier with how this unit worked. I will be doing another cheese smoke this Friday and plan on filling one outside rail full and the other full plus half of the middle. The thing I love about this is at most even when full it is burning only 1 pound of pellets. Plus when this is going it is a constant smoke for the entire duration.
I vac packed all 6 1/2 pounds and can hardly wait to get into it in two months.