I bought a new smoking gadget called an A-Maze-N smoke maker. Used it for the first time on my cheese smoke today. With ice, I actually saw a 5 degree drop in ambient box temp. Great for cold smoking situations. As a test run, I only did 8 pounds today, 4 of medium cheddar and 4 of Colby. Box temp was 63 degrees when I turned it on this morning. 1.6 hours later and sitting at 58. ::)Now just have to wait for cheese to mellow in the frig for a couple of weeks.

Details!What is that box, a smoke maker? How do it do what it does?

We definitely need more details, please. I just finished smoking about 50 lbs of Alaskan Salmon.

Are you using the A-Maze-N tube or maze? I use the maze to cold smoke pork belly for bacon. In fact I am smoking a belly tomorrow. I can get about four hours burn time and that is with lighting both ends.Info on the products can be found here: A-Maze-N Smokers

SCVJeff wrote:Details!What is that box, a smoke maker? How do it do what it does?The second picture is just a shot of the smoker's controller which has both box temp and meat temp read outs. Since I don't have the meat temp probe plugged in, it is simply reading time.This is a picture of the A-Maze-N device that I tried out for the first time today. I loaded it with half pellets and half sawdust. The sawdust side burned for over 2 hours. The pellets didn't stay lit for more than about 10 minutes.

So you are using ice to attempt to offset the heat generated from the element?

First cheese smoke of the season | Good Sam Community

magnusfide
Explorer II
Oct 29, 2016
Good to see you in action again, SD!:c
SCVJeff
Explorer
Oct 29, 2016
So its lit with a torch and smolders... Got it
u got me thinkin'..
Super_Dave
Explorer
Oct 28, 2016
SCVJeff wrote:
So you are using ice to attempt to offset the heat generated from the element?

With the A-Maze-N, the smoker element wasn't used at all. The ice does offset any heat gain though.
SCVJeff
Explorer
Oct 28, 2016
So you are using ice to attempt to offset the heat generated from the element?
Super_Dave
Explorer
Oct 28, 2016
SCVJeff wrote:
Details!
What is that box, a smoke maker? How do it do what it does?

The second picture is just a shot of the smoker's controller which has both box temp and meat temp read outs. Since I don't have the meat temp probe plugged in, it is simply reading time.

This is a picture of the A-Maze-N device that I tried out for the first time today. I loaded it with half pellets and half sawdust. The sawdust side burned for over 2 hours. The pellets didn't stay lit for more than about 10 minutes.
Teamfour
Explorer
Oct 28, 2016
Are you using the A-Maze-N tube or maze? I use the maze to cold smoke pork belly for bacon. In fact I am smoking a belly tomorrow. I can get about four hours burn time and that is with lighting both ends.

Info on the products can be found here:

A-Maze-N Smokers
pigman1
Explorer
Oct 28, 2016
We definitely need more details, please. I just finished smoking about 50 lbs of Alaskan Salmon.
SCVJeff
Explorer
Oct 28, 2016
Details!
What is that box, a smoke maker? How do it do what it does?

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