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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-10-2012, 10:07 AM | #1 |
On the road to being a farker
Join Date: 06-14-12
Location: Ferdinand, Indiana
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A-Maze-N Smoker truly is Amazen
Well after reading a ton of reviews, If finally pulled the trigger on an A-Maze-N pellet smoke generator. Tested it on on my Masterbuilt propane smoker this weekend (I know, the shame of using propane, but I didn't feel like watchin the stick burner all day). I did a pork butt and two chickens for my future stepson's 2nd birthday, and I have to say I was extremely impressed. Once it was lit i just let it go. Perfect amount of smoke on the butt and the chicken was to die for, I plan on smokin some cheese tonight,(not sure what kind though open to suggestions). Sorry for not havin pics, definitely will have some of the cheese.
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3 Green Mountain Grills Daniel Boones, Asmoke pellet grill, Masterbuilt 44" |
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12-10-2012, 10:25 AM | #2 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Do you use pellets or dust?
I used my pellet version yesterday for bacon and it worked as advertised. With the humidity down here I have to nuke the pellets for a few minutes to drive out some moisture...think of it as pre-heating the pellets!
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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12-10-2012, 10:31 AM | #3 |
Full Fledged Farker
Join Date: 10-20-12
Location: Hartwell, GA
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I would suggest some cabot pepperjack, monterey jack and chedder. These turned out real well on the ones I have done. Careful with the smoke, you can over do it real easy.
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X-Large Big Green Egg-Hatched 12-15-2011, Custom Assassin 28 In Cayenne Red Pearl 9-12-2015 Last edited by K80Shooter; 12-10-2012 at 11:31 AM.. |
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12-10-2012, 11:06 AM | #4 |
On the road to being a farker
Join Date: 06-14-12
Location: Ferdinand, Indiana
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I used the Treager pellets, they were the only ones available locally this time of year.
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3 Green Mountain Grills Daniel Boones, Asmoke pellet grill, Masterbuilt 44" |
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12-10-2012, 11:46 AM | #5 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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My AMNPS arrives in the mail tomorrow, I can wait! As far as cheese goes, try some gouda too, I've smoked it in the past and its awesome. I've yet to do any spicy cheese but look forward to it.
Sent from my Nexus using Tapatalk 2
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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12-10-2012, 03:56 PM | #6 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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I got talked into one of these too. Hopefully, mine should arrive here from Big Poppa this week. If it does, I'll be smoking some cheese this weekend.
Question for those that have the pellet version, do you think it makes less smoke than the wood chunk on top of charcoal method? Do I need to smoke cheese longer using on of these? In searching, I saw several posts by Thirdeye who said he smoked chease for 3 to 4 hours using these because of this issue.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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12-10-2012, 05:05 PM | #7 |
On the road to being a farker
Join Date: 09-03-12
Location: Sacramento, CA
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There's no looking back.
They are all they are cracked up to be :) Love mine
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Professional Pyro.. No really; I get paid to blow stuff up... |
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12-10-2012, 05:26 PM | #8 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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I keep hoping I wasn't on the naughty list and Santy Claus will put one under the tree for me !! If not, I'm buying one after the season!
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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12-10-2012, 05:53 PM | #9 |
On the road to being a farker
Join Date: 06-14-12
Location: Ferdinand, Indiana
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Cheese is on, thanks to daylight savings time, all mt evening grillings and smokings are done in the dark. Anywho, I'm trying some pepperjack, cheddar, colby jack and cream cheese.
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3 Green Mountain Grills Daniel Boones, Asmoke pellet grill, Masterbuilt 44" Last edited by Marwendholt; 12-10-2012 at 06:19 PM.. Reason: added pics |
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12-10-2012, 06:06 PM | #10 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
It does work great and I have used it for cold smoking with no heat of any type, works great here too for cold or hot smoking... . Last edited by IamMadMan; 12-10-2012 at 09:51 PM.. |
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12-10-2012, 07:51 PM | #11 |
Full Fledged Farker
Join Date: 02-13-12
Location: Texas Hill Country
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What about the 5-0 BBQ pellets?
Sent from my Kindle Fire using Tapatalk 2
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Weber Performer / 18.5 WSM / mini WSM / Primo XL / #14 Old Smokey / Weber Jumbo Joe |
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12-10-2012, 09:51 PM | #12 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
The cheapest I have seen the 5-0 pellets are about $2.60 a pound. Traeger pellets from a local dealer or through Do It Best are only $.94 a pound with no shipping fees. |
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12-10-2012, 10:04 PM | #13 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
My cheese is usually done in 2 hours adequately smoked, maybe the volume (size) of the smoker determines the extended exposure of the cheese to the smoke? |
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12-11-2012, 10:00 AM | #14 | |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Quote:
I also wonder if the difference is that the pellets produce more clean blue smoke. From what I saw when I did the charcoal method, there was a lot of bad smoke, but maybe I wasn't doing it right. The 1 to 2 week rest periods that people recommend seems to indicate bad smoke to me. I don't know. Hopefully, I can find some vacation time to do some experimentation of my own.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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12-11-2012, 12:20 PM | #15 |
is one Smokin' Farker
Join Date: 07-11-12
Location: Floyd Va
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I'm definitely going to have to get one of these.
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Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE. |
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