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Mes cold smoker questions

post #1 of 5
Thread Starter 
Hi everyone, I'm Larry from Amboy, Wa. I own a mes 40 and just got the cold smoker for christmas. Does anyone know any modifications I should be doing, I plan on using it to smoke cheese and bacon. So far I've read about getting a 3" heating duct to cool the smoke down since the unit doesn't go below 100 degrees, curious if theres any other modifications i should be doing thanks
post #2 of 5
Quote:
Originally Posted by larwill99 View Post

Hi everyone, I'm Larry from Amboy, Wa. I own a mes 40 and just got the cold smoker for christmas. Does anyone know any modifications I should be doing, I plan on using it to smoke cheese and bacon. So far I've read about getting a 3" heating duct to cool the smoke down since the unit doesn't go below 100 degrees, curious if theres any other modifications i should be doing thanks

 

I would do a test run to see what the additional heat does to your chamber first. What's the outdoor temp over there in WA? The duct method would work good. 

post #3 of 5
Thread Starter 
Right now its abot 50 degrees
post #4 of 5

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...
Happy smoken.
David

post #5 of 5

texas.gif  Good evening and welcome to the forum, from a cold and drizzly  day here in East Texas. Lots of great people with tons of information on just about  everything.

 

 Gary

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