Recent content by grumpysmoke
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Wine cooler conversion?
Well, I have been reading up a lot on cold smoking and am starting to get scared off. The unit I have only goes to a low temp of 45f degrees. According to everything that I have read that is in the danger zone. Also, the interior walls are plastic, not metal as I originally thought. I have...- grumpysmoke
- Post #5
- Forum: Smoker Builds
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Wine cooler conversion?
Great Idea Mr T. Been reading up on MB Mods and am considering something similar to Pops. I am concerned, however, about drilling a 3" hole. Will have to be careful to avoid cooling coils. Also proper air circulation/draft as this unit cools to 45 degrees. Not sure if an aquarium pump will...- grumpysmoke
- Post #3
- Forum: Smoker Builds
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LL.jpe
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Wine cooler conversion?
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Wine cooler conversion?
So I "inherited" this wine cooler. And I am thinking it might make a great cold smoker using an AMNPS with a few modifications. The interior walls are steel so no worry about plastics. Obviously I need an intake and outlet for the air supply, but other than that, I am flying blind...- grumpysmoke
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- Forum: Smoker Builds
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Smoking Jerky
I have also heard about Glazing the jerky. Any ideas?- grumpysmoke
- Post #3
- Forum: Making Jerky
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Smoking Jerky
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Smoking Jerky
Just put on batch of Jerky but nor sure if I'm doing it right. Got smoker running between 170 and 190. How long should I smoke it for? Meet is sliced thin Marinated it over night in soy sauce, teriyaki sauce, Worchestire sauce mixture- grumpysmoke
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- Replies: 2
- Forum: Making Jerky
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First time Pulled Pork
7:30 AM After sitting in fridge for 6 hrs, it is still warm. Bone pulled right out. Started out with 7.8 lbs. Produced 4.1 lbs finished product. Made some finishing sauce to mix with it. Very pleased with results. Ready for the Indy 500 and Coca Cola 600. And lets not forget the ones...- grumpysmoke
- Post #23
- Forum: Grilling Pork
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