Ok I used the cold smoker several times in the last month.
It works great. I smoked cheese eggs pork bellies. All turned out great.
It is fantastic for summer sausage. I set the mes for 110 degrees and then turned the cold smoker on. Half a tower of wood chips lasted four hours.
I have never had sausage out of a electric smoker so much of a smokey flavor. The sausage definately had a wow that has a super smoke flavor.
The difference from outside temps and in the mes was 38 and 62, 75 and 86, 18 and 34. As you can the temps are not even close to what
masterbuilt advertises.
The first thing I smoked was eggs. Completely ruined them. Using my usual smoke time using other methods. The smoke was completely through the whites and on the yellows.
Reducing the time to 30 no longer than 45 minutes they turned out perfect. Same with cheese I had to cut the time in half.
The amount of smoke this little cold smoker puts out is truely amazing. But the smoke is very fresh smoke due to the six louversin the back of the cold smoker.
This has a flue effect the smoke never gets stale.
I will never be without one of these cold smokers as long as I own a mes.
The only downside I have noticed so far is the hook used to connect it to the smoker can be a pain. But works well when I got the hang of it.
Be sure to turn off the cold smoker and let it cool completely before removing from the mes or you will get a flameup. Not good there was only a couple of chips in it.
When it happened to me. So no big deal.