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Author Topic: A-maze-n smoker tube  (Read 567 times)
AmbulanceDriver
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« on: August 25, 2017, 09:10:48 PM »

So, at the recommendation of a chef friend, picked up the 6" tube of these:

http://www.amazenproducts.com/category_s/12.htm

And I gotta say.  It's pretty sweet.   At the moment, I'm using it to cold smoke some pepper jack, some monterey jack, and some extra sharp cheddar, as well as a couple of mozzarella sticks just for grins.   

I did a test burn on it last night (and to burn off any oil that may have been left from the manufacturing process) and it burned right at the 2 hour mark.   Right now, It's about 70 outside, and my smoker is holding right at 76 degrees (and has been for the last 40 minutes.   I was going to flip the cheese at the 1 hour mark, but thinking about it, the grate that it's on is so small as to not matter.  So I'm gonna leave it alone, just monitoring the temp until we hit the 2 hour mark.   At that point, I'll take a look at it, and see if I want to do another hour of smoke or not.   Probably not, since I'm using oak pellets, which has a pretty strong smoke flavor.   

Then comes the hard part. Sealing it up and forgetting about it for 2 weeks while the smoke flavor distributes throughout the rest of the cheese.   

I got mine on amazon for a pretty fair price, just about 15 bucks with prime.  And tomorrow night I'm going to use it for the first probably 2 hours to supplement the smoke from the offset smoker when I do a pork shoulder for pulled pork on Sunday. 
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Mike Irwin
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« Reply #1 on: August 26, 2017, 03:56:55 AM »

How do you use it?
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AmbulanceDriver
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« Reply #2 on: August 26, 2017, 09:51:06 PM »

You fill it with your choice of wood pellets.   I used oak for the cheese (and tonight for the pork shoulder I'm smoking).   Light it with a propane torch (or they make solid fuel lighters for it), let it burn for 10 mins, then blow it out and voila.  2 hours of nice, thick smoke. 
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AmbulanceDriver
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« Reply #3 on: August 26, 2017, 09:53:17 PM »

I should clarify - I'm using it tonight to supplement the smoke from the offset smoker on my bbq.   Or you can use it on its own like I did when cold smoking the cheese.   It really just smolders and puts out a lot of smoke, without a lot of heat.   After an hour when the outside temp was right at 70 degrees, the inside of my smoker got up to 84.  I opened the smoker to check the cheese (and let a little heat out) and then by the time it was done it never peaked higher than 87 degrees. Important when you're smoking cheese, as anything over 90 and it starts to melt.
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« Reply #4 on: August 26, 2017, 10:22:03 PM »

Light it with a propane torch (or they make solid fuel lighters for it), let it burn for 10 mins, then blow it out and voila.  2 hours of nice, thick smoke.

So you bought an outdoor incense burner.
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AmbulanceDriver
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« Reply #5 on: August 27, 2017, 07:34:53 AM »

So you bought an outdoor incense burner.

Yeah, but my incense comes in oak, pecan, cherry, maple, hickory, alder, mesquite.............   grin
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41magsnub
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« Reply #6 on: August 28, 2017, 08:58:31 AM »

I use one in my pellet smoker for cold smoking.  Don't turn on the pellet smoker itself, just use it for the box.  I stick the tube on the far left, a big bowl of ice in the center, and the cheese on the far right.

The lowest temp if I light the pellet smoker is 180.

The bowl of ice is because the smoker is in the sun.  Once the sun comes up it exceeds 90 degrees inside without any fire.
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AmbulanceDriver
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« Reply #7 on: August 29, 2017, 05:06:24 PM »

I use one in my pellet smoker for cold smoking.  Don't turn on the pellet smoker itself, just use it for the box.  I stick the tube on the far left, a big bowl of ice in the center, and the cheese on the far right.

The lowest temp if I light the pellet smoker is 180.

The bowl of ice is because the smoker is in the sun.  Once the sun comes up it exceeds 90 degrees inside without any fire.

And that's why I chose to do it in the evening.  Air temp was right at 70, so it worked out perfectly.   
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AmbulanceDriver
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« Reply #8 on: September 15, 2017, 08:28:35 PM »

I decided to resist temptation a little longer and let it sit in the fridge for 3 weeks.

The smoked mozzarella sticks are amazing.   Haven't cracked open the other cheeses yet.  Probably break into one of them over the weekend, maybe the colby or pepperjack. 
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AmbulanceDriver
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« Reply #9 on: September 22, 2017, 07:07:09 PM »

Oh mama.....   Mrs. made some grilled cheese sandwiches with a couple slices of smoked monterey jack.....    That was GOOOOOOOOD!!!!
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