Question about MES Cold Smoker Attachment

Discussion in 'Info and Practices' started by bavarianchef, Jul 19, 2013.

  1. I have a Masterbuilt 30 Smoker and with a MES cold smoker attachment. What is fustrating is that in all the forums out there, nobody answers just basic questions:

    1. I assume I can use the attachment for "cold" and hot smoking? All I'd have to do is plug in both units,  load the wood chips in the cold smoker attachment and set the temperature of the MES 30 to the desired temperature. This essentially turns the MES 30 into an oven and the smoke is fed from the attachment. Correct????

    2. I am aware that the "cold" smoker attachment from Masterbuilt is NOT providing "true cold smoke" because the minimum temerature with this setup is 100 degrees Fahrenheit. Cold smoking for Lox, or Speck etc. is done at about of 78 Degrees Fahrenheit. So can anybody out there tell me if it is possible to get the temp. down to these levels ??? I would like to find a solution to this with the equipment I have, rather to go out and get other equipment. Any suugestions would be welcome. Thanks. 
     
  2. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions Post it
    and you will probably get 10 replies with 11 different answers. That is because their
    are so many different ways to make great Q We all have our own taste.

    When you get a chance will you drop by roll call so everyone can give you a proper SMF

    welcome. Also will you add your location to your profile.

    you are going to have to get a smoke generator inorder to cold smoke with your MES.

    I use a AMNPS.

    Happy smoken.

    David
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

     
  4. Thanks Dave,
    This helps a lot. BTW, you can find the cold smoker attachment on the Masterbuilt website. What I like about it is the large hopper for chips which holds enough that you have to reload only after about every 6 hours.
    Peter
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Here is what I found.....   revues are not "sparkling".....       but folks have tried several mods.....     Dave


    http://www.smokingmeatforums.com/t/125607/masterbuilt-cold-smoker-kit

    http://www.smokingmeatforums.com/t/141410/update-on-masterbuilt-cold-smoker-kit

    http://www.smokingmeatforums.com/t/140567/masterbuilt-discontinued-cold-smoker-kit

    http://www.smokingmeatforums.com/t/138696/masterbuilt-cold-smoker-kit

    http://www.smokingmeatforums.com/t/129890/mes-cold-smoker-kit

    After all is said and done..... a proper "smoke" has adequate air supply to not create creosote.... not cause the fuel to burst into flame..... and smolder to provide a flavorful smoke profile.....    Hopefully you will be more successful than others getting the device to work properly....   don't give up...     

    Dave
     
    Last edited: Jul 19, 2013
  6. Sounds like Dave has you headed in the right direction.
     
  7. Thanks! I will find a way. Keep you posted about my progress. Since I am in California, the ambient temp is too high for cold smoking anyways. So I'm just getting ready for winter.
     
  8. I have the Masterbuilt cold smoker kit . I use it all the time .You can use it with a mix of chips, broken up charcoal, pellets and split chunks ,gives you a nice well rounded smoke that way . I burned it in when I first got it and it elevated the temperature in the MES by 15 degrees . I believe you can offset that very easily with ice . Also you don't have to mess with the hook attachment to install it ,just push it up snug against the MES and it will stay there with little to no smoke leakage .Bass pro has them for $59 and shipping was something like $8 . I was using the AMNPS but switched to Masterbuilt cold smoker and  love it . The flexibility of what you can burn is great .
     
     
    Last edited: Jul 23, 2013
  9. Thank you so much! Finally someone could tell me how much it elevates the temperature. I also like this attachment....
    I only have to reload chips every three hours or so and it works awesome.
    Peter
     
    Last edited by a moderator: Jul 23, 2013
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

     
    Last edited: Jul 23, 2013
  11. Sorry Dave,

    I apologize. I really meant this jokingly and didn't want to offend anyone.

    I do believe that the Amnps is a great product, but I just wanted to find a way to cold smoke with the equipment I have, rather than investing more.

    Peter
     
  12. jkc64

    jkc64 Meat Mopper

    I have both and they both work well once you know what needs to be done with them. The AMNPS requires some finess to get it  running properly and the MES cold smoker I have to open the top and knock the chips down from time to time to keep it going. I have used the MES smoker hot and cold and have noticed very little temp increase,but I also have the 3" tube so that I can put some distance between the the 2 like the pics a few posts up.
     
  13. Thank you for this. I guess I am going out to get me the pipe to put some distance between the 2. How did you attach the pipe to the MES 30? Attaching it to the smoker should be no problem since it just wraps around it flange. Thanks, Peter
     
  14. jkc64

    jkc64 Meat Mopper

    None of the parts really "fit" together but I just flaired the end going to the cold smoker and pressed the smaller end into the MES. Kind of hard to explain, the pipe just sort of rests sandwiched between the 2 parts and i had no real noticeable smoke leakage. The 3" is really the same diameter as the cold smoker.
     
  15. Great. Thanks. will try and keep you updated on my progress.

    Peter
     
  16. rider300

    rider300 Newbie

    I just used the masterbuilt cold smoker for the first time today. Outside temp is 30 f. I'm smoking cheese and hotest my mes 30 got was 82f. It's staying around the 70f most of the time.
     
  17. cflbob

    cflbob Fire Starter

    How did that work out? 

    As a newbie, the cold smoking setup seems necessary for some things I want to do, but it's not really clear which is the way to go.

    The A-Maze-N smoker seems like it works for most folks, although there's a lot of reports of people having trouble with it.  Mostly keeping it lit.  The Masterbuilt doesn't seem to have as many complaints, but maybe there are fewer users here.  The Masterbuilt costs more, but I can go to my local grocery store or BassPro and pick up wood chips rather than order them.  Plus, I've never had to dry out the wood chips. 

    Bob
     
  18. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I have both & either one will work. As you said the chips are easier to get and although they won't burn as long, they don't go out. 

    Al
     
  19. bauchjw

    bauchjw Master of the Pit


    I've enjoyed my Masterbuilt cold smoker. It requires attention sometimes to tap down chips onto the heating element if there is a clog, but it produces a good amount of smoke for a long time with relatively little work.

    As far as cold smoke temps Mr T helped me figure this setup to keep cold smoke box temp within a degree or so of ambient temps. It requires about 20 dollars worth of 3" stove pipe and a moving box:

    The pipe cools the smoke removing creosote to make the cheese edible the same day. The smoke gets piped into my MES (not on!) to further cool and deposit creosote, then moves up into the box through the MES damper. I seal the cheese/nuts/etc in the box with a damper cut at top of the box on the opposite end of the MES damper. This process also cools smoke to the point that it is nearly at ambient temp by the time it gets to my product. Easy and cheap to setup! I recommend it. As a side note, when I use MES for butts/brisket I use the same pipe to smoke gen and it's also improved my smoked meat flavor.

    Good luck!

    Edit: don't be thrown off by the ammo can on the cold smoker. It's just weight to ensure a seal.
     
    Last edited: Mar 29, 2016
  20. cflbob

    cflbob Fire Starter

    That's an interesting setup!  Can't say I've seen anything quite like it. 

    I never got around to getting the cold smoker because ever since I smoked our first fatty, that's what my wife wants to have the most.  Of course, you smoke those hot, like a pork butt, and I do them with my MES set to 235. 

    Basically, in that setup your MES is doing nothing but allowing the smoke to expand and cool off a bit more, then diffuse into the upper box.  You could replace the MES with another, bigger, cardboard box, or a galvanized trash can, or just about anything.

    Bob
     

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