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Masterbuilt cold smoker kit

post #1 of 21
Thread Starter 

HI all

 

    there is a cold smoker kit for the masterbuilt.

 

it is at Bass Pro Shops $59.99 the # 38-614-059-05 i will have one in 2 weeks

 

hope this help all of you  

 

  frank68drool.gif

post #2 of 21
I wish they'd stop calling it cold smoking, 100° to 120° F isn't cold smoking.
The A-Maze-N smoke generators are the only way to go!



~Martin
post #3 of 21
Quote:
Originally Posted by DiggingDogFarm View Post

I wish they'd stop calling it cold smoking, 100° to 120° F isn't cold smoking.
The A-Maze-N smoke generators are the only way to go!
~Martin

I agree, cold smoking some cheese with it will probably make good cheese sauce!

 

$60 for 6 hours smoke or $40 for 10+hours with the AMNPS........hmmmmmmm?????

post #4 of 21
Yeah, it's TOTALLY useless for cheese or cold smoked fish like lox.


~Martin
post #5 of 21

I agree with the others who have posted in this thread and please understand, we have nothing against the MES folks but the AMAZN Smoker will serve you much better than this kit will ever do. I would recommend canceling the order or returning it and purchasing the AMNPS (Pellet Smoker)

 

Here is the link amazenproducts.com 

Todd is a member here and a sponsor with outstanding customer support  

post #6 of 21
Thread Starter 

give me the name of the pellet smoker

 

thanks frank 68

post #7 of 21
Quote:
Originally Posted by frank68 View Post

give me the name of the pellet smoker

 

thanks frank 68

http://www.amazenproducts.com/

post #8 of 21

Here you go - sorry the first link did not post correctly

 

http://www.amazenproducts.com/

post #9 of 21

Yep there's no way that is a cold smoker, not at the temps they state. I own the MES40 and certainly would not use this to cold smoke...AMNPS is a true cold smoke generator.

post #10 of 21
Thread Starter 

thanks all

 

i will be baying one

 

thanks   

                frank68drool.gif

post #11 of 21

So, maybe they finally realized that adding chips every 30-40 minutes is a PITA

I'd like to see one in action

 

 

TJ

No Creosote! A-Maze-N Smokers

Reply
post #12 of 21
Thread Starter 

thank you all i just got the AMNS 

 

frank 68

post #13 of 21

The only way to go Frank !

post #14 of 21

Ditto with Martin

 

AMZNPS is the best

post #15 of 21

What more could I possibly add to this? Everyone pretty well said what there is to be said! Except enjoy your AMZN!!!  icon14.gif

post #16 of 21

I was just given one of these and as said above, as a direct use, it is not appropriate for cheese and fish.  That being said, a little modification on the unit and it seems to be in the right 'ballpark" (at least for 15 minutes of fiddling around).  It is holding the mes @ 74-74F internal (50F ambient).  We'll see how 4 hours of this treats the longaniza hanging within...

 

700

post #17 of 21

2 hours smoke time I find is what I like best using an AMAZNPS in an MES30 for cold smoking cheese.

post #18 of 21

Roddog what does the inside of the box look like, any pics? Is that a 3 inch aluminum pipe your using to connect the two? 

post #19 of 21
Quote:
Originally Posted by roddog View Post

I was just given one of these and as said above, as a direct use, it is not appropriate for cheese and fish.  That being said, a little modification on the unit and it seems to be in the right 'ballpark" (at least for 15 minutes of fiddling around).  It is holding the mes @ 74-74F internal (50F ambient).  We'll see how 4 hours of this treats the longaniza hanging within...

 

700

 

The setup looks like it will work, but as the smoke condenses, and mixes with moisture, you're gonna have a black mess coming out of your pipe.

Your deck looks way too nice for a black stain!!

Stick some cardboard under the thing, until you certain it won't drip

 

My 2 cents

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #20 of 21

"---I was just given one of these and as said above, as a direct use, it is not appropriate for cheese and fish.  That being said, a little modification on the unit and it seems to be in the right 'ballpark" (at least for 15 minutes of fiddling around).  It is holding the mes @ 74-74F internal (50F ambient).  ----"

 

 

Wood pellets generate 8500 BTUs of heat per pound. That's enough BTUs to melt 59 lbs of ice.

 

You can use inexpensive aluminum flexible clothes dryer vent duct to further cool the smoke. They come in several diameters and longer lengths (12"?) They can also make it easier for you to arrange your equipment.

 

Condensation is good. The black stuff condensed is the black stuff that will not be on your food.

 

dcarch


Edited by dcarch - 9/3/14 at 9:19am
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