Not to change the subject BUT:
What is everyone putting in their SI for this weekend?
I just loaded some Mild Cheddar, Sharp Cheddar, Colby/Jack, and some Mozzarella String Cheese in mine.
This is my second test with my new A-MAZE-N AMNPS. The first one was a dry run with mixed results. This one is with some fairly inexpensive cheese to see how it goes. Yeah, yeah, I just saw that one of my shelves is off by a notch. I'm going to live with it ;)
Here it is all packaged up. It didn't really take on a lot of color, but the smoking temps were really low (40-75) averaging about 50 or so degrees. I was trying to smoke to color like many recommend, so ended up going for 5 hours which I am worried might have been too long. But we'll see after a few weeks of mellowing time.
I've had the smokin tex 1400 and sold it to a close friend for a good price. ?I bought the smokin-it model 3 and am quite happy with it. Being it is 22 1/2 deep I can do full racks of ribs without cutting them down to fit into the smoker. I also purchased the Auber temperature controller which takes a lot of the guess work out of using an electric smoker. I'm happy with both.The price for the smokin it pretty reasonable. But, the shipping can be pretty pricey depending where you live.
I just got the #4 Smokin-It smoker this past saturday. I used to own the MES40 but could not live with the shortcomings. I am hoping this will give me everything I could want in a smoker. I was originally going to buy a #3 which is more inline pricewise with my old MES40 but Steve, the owner upsold me the #4 at the NWTF show in Nashville. I just finished cooking a ribeye roast in it today, my first smoke out of the #4 :)
brand new fully loaded
initial burn in smoke
Then the next day... SNOOOOOOOO!
Todays dinner, 7.7 pound ribeye roast
135 degrees internal temp delicousness
Thanks for looking