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Recent content by James202

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  1. J

    First attempt with dust

    It actually was what I consider a small brick it was 8 oz. Tropics do you mean when you are smoking the cheese or while storing it just curious.
  2. J

    First attempt with dust

    I love the pellets for smoking hot but the dust for cold on the cheese unbelievable. I will most likely try longer but for my first try I wanted a low start point.
  3. J

    First attempt with dust

    This was my first try using dust I used an apple, cherry and maple blend on a brick of Colby Jack. After letting it rest in the refrigerator for 24 hours so far I am very pleased. I smoked it for 2 hours flipping the Brick every 30 minutes.
  4. J

    Quick simple question

    I actually did my jerky at 160 in the smoker with apple pellets for about 3 hours then dehydrated it on the meat setting for about 5 hours came out amazing. And thanks ive learned alot on here.
  5. J

    Cold smoke creosote

    How much of an extension are you thinking I’ve seen like tin cans is it just a small extension or the bigger the better?
  6. J

    Cold smoke creosote

    I understand the concept of the fans I’ve had bad results off the fans I had a fan pushing and pulling air and still had to much smoke build. I also tried just pushing or just pulling and niether worked so I'm just tring another way I am going to give the heat attempt then I might hold off on...
  7. J

    Cold smoke creosote

    I have been letting it get to room temp i read that on here and the air temp is making sense but for example i like in central new york today its about 30 out what do you think would be a good starting point for the pre heat temp? Thanks for the help
  8. J

    Quick simple question

    So I want to make jerky and I am just wondering is there a possibility in smoking the jerky and the finishing it in a dehydrator? If so I get that the smoker has to be at 160 and smoke for around 5 hours but after that how long would I have to have it in the dehydrator? Thanks
  9. J

    Cold smoke creosote

    My vent is open all they way and yes it is cold out I didn't pre heat the smoker. I'm a little clueless on the pre heat cause I thought we want the smoker cold could you give me some insight on the pre heat. Like do I pre heat with the AMNPS smoking in the mailbox how hot do I want to pre heat...
  10. J

    Cold smoke creosote

    Hi so I have been trying all different ways to cold smoke and I'm at the point to where I have my MES 30 hooked to the mailbox mod with 8' of drier hose and a AMNPS with 3 holes drilled into the mailbox door. While smoking I still get a creosote smell and taste to my cheese. I also have my AMNPS...
  11. J

    Bacon and cheese

    I know that you are suppose to keep raw meat away from everything. But my question would be if I can cold smoke pork belly and cheese together if I keep the cheese above the pork? Thanks
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