Yesterday, I decided to smoke some Hungarian Paprika. Got the AMNPS lit and ready. I know that the preferred wood for paprika is oak, but I was out of oak pellets. Since my "go to" wood is hickory, I figured "why not", so that's what I used.
For some reason, the before picture didn't turn out.
Put the tray of paprika in the MES 30, second shelf, vent wide open, and the chip loader pulled out about 1/2 inch. The AMNPS was putting out beautiful TBS and continued to do so with no problems for the entire 5 1/2 hour cold smoke.
Stirred the paprika every hour, but didn't notice any real color change until the end of the smoke. The paprika had darkened nicely, but only the top layer--once I stirred it up before storing it, there was very little noticeable color change. This pic is before I stirred it up.
I was pretty unhappy with the finished product. Not much color change, and surprisingly, little smoke aroma. As for taste, there was some change for the good, but not enough to justify a 5 1/2 hour cold smoke. One of these days when I have nothing better to do, I might just re-smoke it.
Any and all suggestions are more than welcome.
Gary
For some reason, the before picture didn't turn out.
Put the tray of paprika in the MES 30, second shelf, vent wide open, and the chip loader pulled out about 1/2 inch. The AMNPS was putting out beautiful TBS and continued to do so with no problems for the entire 5 1/2 hour cold smoke.
Stirred the paprika every hour, but didn't notice any real color change until the end of the smoke. The paprika had darkened nicely, but only the top layer--once I stirred it up before storing it, there was very little noticeable color change. This pic is before I stirred it up.
I was pretty unhappy with the finished product. Not much color change, and surprisingly, little smoke aroma. As for taste, there was some change for the good, but not enough to justify a 5 1/2 hour cold smoke. One of these days when I have nothing better to do, I might just re-smoke it.
Any and all suggestions are more than welcome.
Gary
