I've read a number of threads about the AMNPS (Pellet Smoker) and I am a little overwhelmed. I am also still confused because I need to know at the lowest level, how to use it.
I want to cold smoke. Do I take the 5x8 AMNPS (Pellet Smoker) tray and put it in my offset firebox. then light it and the smoke will pass through to the CC? Or should I put it in the bottom of my cooking chamber and light it there? How low a temp can I smoke with it? is it the only heat and smoke source?
I'm sorry for all of the questions. I have been thinking of building a smoke house to cold smoke jerky but this seems like it would save me some effort.with my heat source for the smoke house. How big of a CC will the 5x8 AMNPS (Pellet Smoker) work in?
One last question off topic. I will be making jerky in the smokehouse. If I don't use curing salt, is the cold smoking out for me? I heard that smoking needs to get the temp up over 150 degrees. Is that still true even after brining in soy sauce over night.? If I need curing salt, how much? I would rather avoid using it so I may stick to dehydrating first.
Thank you in advance for your help.