Originally Posted by irishpride114
I haven't done any cold smoking yet. The only time I ever really got a bitter taste using just mes smoker attachment was on wings (over smoked) and one time I was tired and filled the hopper for over 4 hours with nothing but mesquite wood chips.
I still have problems with my amps. Even after the first round of mods I did, it stopped working correctly once again. I finally had to do the mail box mod. With this being said, I still have to watch it some.
Thanks, that's why I'm in a quandary. Honestly, I don't currently plan to ever smoke cheese, and my smoker has been fantastic for chicken and everything else - with one exception. I tried smoking salmon at 100 and gradually bumping it up, and it was pretty much impossible to get the smoker to hold anything close to 100 (kept wanting to go higher), and of course, I couldn't generate smoke.
So I thought I'd check into these two options. I actually bought the MBCS and got it today, and it was pretty awful, so I'm hoping I just did something wrong. If I can't get it to work, I'll return it and try the AMPS, or more likely, I'll just go back to what I was doing, since the only thing is, I have to add wood chips every 30-45 minutes.
Here's what I did. First pass, I left the main unit off and put a good bit of apple chips in the MBCS and started it up. I couldn't see any smoke coming out of the MES, so I opened the door, and there was a ton of smoke sitting on the floor. It wasn't rising, which seems really weird to me. Over time, it finally filled the MES and started coming out the vent, and I added some cheese and bread just to capture the smell and taste. The smoke smelled acrid and so did the bread and cheese.
Now, I'm still a noob, so maybe you're not supposed to stick in break or cheddar cheese, but even the smoke smelled acrid, like burned paper or something.
Any suggestions? I'd love to get this thing to work, although like I say, I'm not married to it, and I can also just go back to what I had or try the AMPNS.