SmokingMeatForums.com › Forums › Cold Smoking › Info and Practices › Thinking outside the box - Mailbox that is.
New Posts  All Forums:Forum Nav:

Thinking outside the box - Mailbox that is.

post #1 of 25
Thread Starter 

 

 

Many on the forum have added a mailbox (MB) or similar mods to their smokers.  These mods are meant to cool the smoke and decrease the creosote entering their product chambers/smoker.  In an attempt to help those who are experiencing a bitter taste on their cheese directly out of the smoker,  I asked forum member driedstick to do an experiment for me using his MB mod.  Hoping, the result would be cheese ready to eat with no bitter taste after being removed from the smoker.  This in no way means that an equalization period isn't beneficial after smoking.

 

 To produce a cleaner and smoother smoke, I personally use an external smoke generator either attached to or inside a cast iron stove which is used as a heat sink and a 8' run to one of my cold smokers.  This intern provides products without any bitter taste.

 Mass is needed for an efficient heat sink and an aluminum mailbox provides very little mass.

 

 As mentioned above, I ask driedstick to use a small block of cheese to smoke as he normally would, but also place a 1- gallon zip bag with enough ice in it to simply lay flat on top of the mailbox.  Optimistically this would help cool the smoke and collect more creosote inside the mailbox itself, rather than in the product chamber/smoker.  Hopefully, the result would then produce a much cleaner smoke and cheese without the bitter taste.   Of course, a longer run from the mailbox to the product chamber/smoker would be helpful in cooling the smoke also.

 

Thank you driedstick for your time and effort in this experimentation.

 

If anyone else would like to contribute to this experiment, please do so and post your results here.

 

 Things to look for:  Increase in moisture and creosote on the inside of the mailbox, a decrease in the draft, changes in color, density and temperature of the smoke.

 

Good luck and have fun,

 

Tom

 

Related links:

 

http://www.smokingmeatforums.com/t/140797/amnps-smoke-daddy-myths

http://www.smokingmeatforums.com/t/139474/understanding-smoke-management-updated-12-08-14

http://www.smokingmeatforums.com/t/123840/my-cold-smoking-options-w-q-view

 

 

   
post #2 of 25

Thanks, MR T for letting me help out on this experiment.

 

We are trying to get a good smoke on cheese that you can eat right out of the smoker and have no bitter taste or acidic taste,,,and not having to need a waiting time..

 

 


Well here are the players 

 

 

Using a smoke generator 

 

 

 

Below is a picture of my Mailbox set up. 

 

 

The different cheese I put in 

 

 

 

 

 

Got smoke generator going 

 

 

 

cut mild and med into pieces so this experiment would be close for size of cheese ?????

 

Did not have any ice on hand so I took what I could from the freezer 

 

On top of the mailbox 

 

 

Put towel on top of Pops to hopefully keep it cool longer, 

 

This was on start up,,,, It cooled down Most of the day smoker sat at about 64

 

I arranged these on the 2nd rack up from the bottom,, I put a piece of Tinfoil on bottom rack to break up smoke more instead of it just coming in and then right out the draft,,,Last time I used no foil and all pieces on left side got really good color, and I wanted to get all cheese the same color. 

 

 

I had the smoke generator go out a couple of times due to gale force winds but turned the smoker around on patio to block some of the wind and that worked great. 

 

I also had more pop sticks so I put some on the chimney to keep it as cool as possible.

 

I was going for color on this and not time,,, Well smoke generator  went out after about 8 good hrs of smoke on it. 

 

 

So,,, I did not get all the color on it I would have liked, I took some out of the smoker and tried it,,,Not bad, still need some work to do. Could be my pellets, 

Took them out for the night and put in fridge,,,No cover just sat the rack in the fridge,

 

Stay time in fridge was about 20hrs. 

 

Well, I went home after work  and tested,,, the verdict,,,, close, I gave the wife and 16yr old daughter and 14yr old boy a sample, 

 

Asked them if it was bitter or acidity or ash tray taste 

 

Boys response, - whats an ash tray?? 

 

Daughters response - very smokey!! but good, I asked her about bitter and she did not know, 

 

Wife's response - Good but yes a little bit of ash tray taste, or acidity but good??

 

I will also go with the wife's verdict,

 

This was a sample of the Medium cheddar only, We did not try any others??

 

I vac pac'd and fridged them, 

 

I believe my next test is going to be with Todds Pellets I have used them before and are of good quality, just none on hand when we did this phase. 

 

Vac packed and into the rest of my stash 

 

 

Stash is getting larger 

 

 

DS

 

 

 

 

 

 

 

 

 


Edited by driedstick - 12/1/15 at 8:42am
post #3 of 25

The Mailbox Mod is used by some who can't seem to get enough airflow into their MES to keep the AMNPS burning

There are various reasons for the poor air flow in the different models of the MES.  Some just draft better than others.

Some guys want to keep any and all heat out of their MES, and therefore use a Mailbox Mod for that purpose

Some like the Mailbox Mod so they can access their AMNPS outside of their MES

 

Creosote is generated by poor combustion and moisture

Wet wood will generate more creosote than dry wood

Increasing air flow will help combustion

Something as simple as cracking the door of your smoker allows for addition combustion air, and transfer of smoke out of your smoker

 

Remember, when cold smoking, "Air Is Your Friend"!

And....Do Not Over Smoke!

I only smoke my cheese for 2 1/2 hours

 

I can eat the cheese I smoke the same day or next day

Yes, it's better after it mellows for a few days, but it's certainly not bitter or tastes like an ashtray

 

Questions or Comments????

My phone is always on!

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #4 of 25

Nice try on the cold smoking 

Richie

post #5 of 25
Quote:
Originally Posted by tropics View Post
 

Nice try on the cold smoking 

Richie

Thanks, we are close to getting it.  I am sure Mr T and I will figure this out,,, I am going to see if I get time this weekend to try another experiment.

 

DS

post #6 of 25
Quote:
Originally Posted by driedstick View Post
 

Thanks, we are close to getting it.  I am sure Mr T and I will figure this out,,, I am going to see if I get time this weekend to try another experiment.

 

DS

DS so far the lightest smoke taste I got was from Corn Cob Pellets,after double smoking it is still very light on the pallet

Richie

post #7 of 25

Great experiment...Back when they were teens my kids would have killed me for melting the Freeze Pop!!!...:ROTF...JJ

post #8 of 25
Quote:
Originally Posted by tropics View Post
 

DS so far the lightest smoke taste I got was from Corn Cob Pellets,after double smoking it is still very light on the pallet

Richie

Thanks, Richie, yep I was trying to do it with what was readily avail to anyone, just an apple wood,, I know there are apple pellets better than others so I am going to try a different brand of pellets this next time. 

Just hate to pay for the shipping on them,,, trying to find them local if possible. I just did a batch with Orange pellets but never tried it right out of the smoker, was going for color on that smoke. 

 

Many more experiments to come. :biggrin:

 

Steve 

post #9 of 25
Quote:
Originally Posted by Chef JimmyJ View Post
 

Great experiment...Back when they were teens my kids would have killed me for melting the Freeze Pop!!!...:ROTF...JJ

Thanks, I would have if it would have been summer,,,, but now they are drinking hot chocolate,,,,plus they weren't home at the time of the smoke,,, back in the freezer they go and no one gets hurt,,ME 

 

DS

post #10 of 25
Thread Starter 

Thanks JJ, it has been fun working with driedstick on this project.  You well know how one can loose sleep on such things.

 

The purpose of this thread is intended to help those who use a heat sink type mod for their smokers.  Obviously there are going to be different opinions as to why we use mods.  I have stated the purpose of mine is to produce a cleaner smoother smoke with fewer creosote deposits in the product chamber. It is irrelevant as to whether it goes to an MES, cardboard box or something else or what type of smoke generator is used.

 

 We are trying to help those who smoke in warmer climates by adding ice to the outside of their mods whatever they may be, as some have problems with bitter cheese and others don't.  Therefore we are simply looking for any positive differences in the finished product.

 

Tom
 

Quote:
Originally Posted by Chef JimmyJ View Post
 

Great experiment...Back when they were teens my kids would have killed me for melting the Freeze Pop!!!​


Edited by Mr T 59874 - 12/1/15 at 8:57am
post #11 of 25
Edit..... Dave

I apologize if I offended anyone with my post... That was not my intent....
Edited by DaveOmak - 11/30/15 at 10:07am
post #12 of 25
Thread Starter 

Thanks Dave, those hams look wonderful.

 

 This is exactly what we a attempting to replicate by cooling the MB mod down enough to cause a good amount of the creosote particles to collect inside the mailbox rather than in the product chamber.  It is our hope that this will produce the results that you and I are experiencing in driedsticks finished products.

 

  It takes an energetic and adventurous type person with an open mind and a desire to learn in order to help with such a project. I found one as he is coming up with his own ideas to help in achieving our desired results. 

 

The inside of my 22cf product chamber. Even the glass door stays remarkably clean.

 

http://s1084.photobucket.com/user/mistert3/media/100_1743-1.jpg.html?sort=3&o=23

 
Tom
post #13 of 25

Dave great pics,,,, I want that ham!!!,,, I am wondering now with my set up, with pipe right out of the top if I am loosing to much (stuff) and not collecting it on the roof. With yours going out the back I would think it may linger in there and stick to the roof a little better before the smoke finds it's way out???? IF THAT MAKES ANY SENSE LOL 

 

What brand pellets are you using?? 

 

A full smoker 

post #14 of 25
I use Todd's pellets exclusively.... PC... Hickory on bacon.... Alder and Sweet Wood I have but not burned them yet...
post #15 of 25
Can't even taste 2.5 hours of smoke on cheese...
post #16 of 25
Quote:
Originally Posted by driedstick View Post

Dave great pics,,,, I want that ham!!!,,, I am wondering now with my set up, with pipe right out of the top if I am loosing to much (stuff) and not collecting it on the roof. With yours going out the back I would think it may linger in there and stick to the roof a little better before the smoke finds it's way out???? IF THAT MAKES ANY SENSE LOL 

What brand pellets are you using?? 

A full smoker 

My mailbox mid vents out the back. I made mine for the AMNTS tube smokers though. I have one hole in the door and that's where the tube goes and it serves as the air intake.
post #17 of 25

OK, I am going to ask a question and then run away so as not to be assaulted by thrown rocks. Seems somewhere in my past lives I read an outstanding article here by the author of this thread about cheeses and white smoke. So I have been running probably on the wrong assumptions. I'll need to go find that thread again and re-read it.

 

But my question is isn't with such a short smoke used a white smoke a totally acceptable application? I agree that most of the time we get too involved in color or appearance and forget that sometimes less smoke is actually more.

post #18 of 25
Quote:
Originally Posted by inkjunkie View Post

Can't even taste 2.5 hours of smoke on cheese...

Is this on your MB Mailbox mod or different set up?? yep, Time is not always the way to go,,,,which alot of folks do ,,,, I have been going for color lately and with the cooler tems (almost freezing) it takes longer to get the color on the cheese 

 

DS

post #19 of 25
Quote:
Originally Posted by dirtsailor2003 View Post


My mailbox mid vents out the back. I made mine for the AMNTS tube smokers though. I have one hole in the door and that's where the tube goes and it serves as the air intake.

DS Sounds like a cool set up,,,,Can you post a pic for everyone,,,get all great minds a thinking of different set ups we could do.

 

DS
 

post #20 of 25
Quote:
Originally Posted by driedstick View Post

DS Sounds like a cool set up,,,,Can you post a pic for everyone,,,get all great minds a thinking of different set ups we could do.

DS

 

There's several posts of it in the mini-wsm forum, if I remember right.. But here's a few photos of it hook up to my GOSM.





New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Info and Practices
SmokingMeatForums.com › Forums › Cold Smoking › Info and Practices › Thinking outside the box - Mailbox that is.