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Good day for a cold smoke

post #1 of 6
Thread Starter 

40 degrees here outside of Pittsburgh...so I decided to do a cold smoke in the MES 30 with the AMNPS.  Seems the inside of the smoker is around 64 and slowly climbing.  I think I'm just going to let it all sit for 2.5 hours or so.  I'm doing 2 chunks of mozzarella, 2 chunks of longhorn, a ton of mozzarella sticks and a dozen eggs.

 

post #2 of 6

TH, Nice looking goodies in there !

post #3 of 6

Great Start !!!Thumbs Up

 

I love smoked Mozzarella!!!------My Favorite!!:drool

 

 

 

Bear

post #4 of 6

Looks good now the waiting begins. Let it air before you wrap it, it will make it better IMHO

post #5 of 6

Dang it man that looks great and I see your smoker is full so no complaints from me LOL 

 

 

A Full smoker is a happy smoker

 

DS

post #6 of 6

Smoked Mozzarella and dark beer....YUM!

No Creosote! A-Maze-N Smokers

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