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Hello All :)

post #1 of 6
Thread Starter 
My name is Nathan and I have lurked long enough. I live around the Tulsa area, in Oklahoma. I have a Mes 40 Bluetooth which I just acquired a week ago and have already placed a mailbox mod on with at least 10ft of smoke cooling/cleaning pipe on. I plan on expanding to the 21ft grande pipe cold smoking goodness that I found on this site, but I need to pace myself a little. My internal probe is slow to adjust but catches up nicely if my Taylor probe can be trusted. Did a max temp run and the internal temp does not go over 280 over 2 hours so I am happy. add7a58e19b9ec66776d3ca80488aec5.jpg I am currently running the Amazn-pellet tray with 3/4 apple and 1/4 hickory cold smoking with ice in my pan (10 degrees cooler in There!!!) stable at 70 degrees. (Can't wait for cooler weather) Cheese Carbo extra sharp, Cheetos, and some olives.


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post #2 of 6

Welcome to SMF!

 

That's a nice setup you have there!

 

Al

post #3 of 6
Thread Starter 
Well I pulled it all. Olives three hours good, 3.5 hrs for cheese, and 40 min for the now non-existent Cheetos. (Bought 2 more bags, will go 30 min 2nd try) temp never went over 75 and it is reading 91 ambient. I do not want to wait 2 weeks to try the cheese but I will. Thank you Mr T for all of your cheese info. 448e890961b589b6f205e2a38def44c3.jpga65e311a9389d522f157433e1924604f.jpgac92fff5be6166535596c2d3a6388781.jpg


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post #4 of 6
Thread Starter 
Wish me luck next is the hot smoke of Venison shoulder and 1 Tbone dry aged 35 days (just a few more needed), and some bone in rib-eyes. I love having an actual butcher shop for meats. But the shoulder is not mine but I do get a cut of it.6699dd52832881b8ab5abb008a90fc5d.jpg


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post #5 of 6
Thread Starter 
Thank you Thank you!!!! SMF!!! Smoked at 175 till IT 125. Rested 10min. ff4dd9e7ed566770fac57dcc253afd61.jpg
Seared on my grill with Royal Oak. f254e86dc9f2a8c1a70c79ec2b07fd79.jpg3ecc65b04ca48fef5259ca3cb4161ce5.jpgc521a0de9a79bee325b9b33a84f9d7e0.jpg
Melts like butter!!!! Venison not up to IT 135 yet. Eating with baked red potatoes slathered in smoked butter.


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post #6 of 6

Welcome to the group!  Nice set-up and awesome results!  points1.png

 

Mike

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