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New to the site

post #1 of 5
Thread Starter 

New to the site and a rookie to smoking.  I've been smoking for about 3 months on a Masterbuilt 30 Electric Smoker.  Living in Cloquet, MN (northeast part of the state) so I wanted something insulated that I can hopefully use in the winter.  So far I've smoked pork butt, brisket, spare ribs, ham, and chicken quarters.  Definitely learning as I go!  Next up I'd like to try some cold smoked cheese, so any advice/instruction would be great.  Looking forward to learning from experienced smokers on the site!  Thanks in advance.

post #2 of 5
Welcome from SC. It's good to have you on this great site.
post #3 of 5
I too have an electric masterbuilt smoker. Do all sorts of smoking in it and love that thing. Keep mine in our garage and just crack the garage doors when smoking 😆 We don't mind if everything in the garage smells like smoked meat ha! However I mostly cold smoke and for that my friend you need to purchase the side box. It's a beast and totally worth the money, it bellows smoke compared to the tray and you only have to fill the chimney every 4-6 hrs. Verses every hour with the tray. Yes, you can set the temperature of the main box well below 90° But smoke doesn't really generate at the low temperatures needed to cold smoke and any heat source inside the box technically defeats the purpose of cold smoking. (Especially with cheese)

*Another thing to note if you haven't already, and decide to try cold smoking meats...HIGHLY recommend you using curing salts when cold smoking meats. The environment in a cold smoke chamber is hospitable for bacteria growth and can be deadly. Curing salts themselves are also a serious and potentially dangerous matter so brush up on them to keep yourself and loved ones safe. Good luck to you! You will get lots of info on here!
post #4 of 5

:welcome1:To SMF hope you enjoy the sight to help you get around the sight read Initial Greetings on front page it contains a lot of information on how to get around the sight. There is also a search engine on the top of the front page to the web sight.

post #5 of 5

Welcome to the site, and don't forget Cold Smoking some of that good fish up there!

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