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  1. J

    To much or to little smoke with Homemade cold smoke generator

    The more I look at that thing the more I like it but haven a clue what it is or how it works. Can you dicsribe please? Thanks, Jack
  2. J

    Smoking Canned Fish

    To follow up on this, I did another can of Mackerel but left out the dry salt stage and the hot smoke. Doesn't make much sense but after poaching the same as before, it is very dry and not in the same ballpark as the first try. In fact, it's better right out of the can. Dry salting must do...
  3. J

    Smoking Canned Fish

  4. J

    DIY Pellets

    Probably works fine for what it is intended, i.e. turning soft mushy stuff into soft pellets. Couldn't possibly turn dry sawdust into hard pellets. Looks like a typical meat grinder with the cutting blade on the outside. Jack
  5. J

    DIY Pellets

    That is the key question but there is no simple answer other than it opens up endless opportunities for experimentation. For examples: Types of wood Moisture content Blends of different woods Blends of different textures with shavings, sawdust, commercial pellets. The most significant thing I...
  6. J

    Too Much of a good thing/smoke

    In my humble opinion, smoking is done between ambient and about 150F. Below ambient is impossible unless you do it in a fridge and above 150F it becomes cooking. I smoke at the temp required by the food I am preparing. Strange question... sorta depends on the weather, no? Jack
  7. J

    Smoking Canned Fish

    Watza mat? Jack
  8. J

    Too Much of a good thing/smoke

    That could explain things but what is your source for the info on oil? All it says on their we site is: FEATURES Made in USA Premium Quality All-Natural Clean Burn No Binders Low Ash 20lb Bag Jack
  9. J

    Too Much of a good thing/smoke

    Don't see where the oil would come from. The blade turns is sealed bearings as does the motor and they are nowhere near the cutting area. Without the pipe though the roof, the barn would be uninhabitable. It works just fine, just too much smoke with the pellets alone. I light the front end...
  10. J

    DIY Pellets

    As stated elsewhere, I am a born-again DIYer and the idea of buying compressed sawdust does not fit my MO. It's hard to justify buying a pellet mill so I came up with a method of making something similar with just the tools found in a typical basement workshop. All that is needed is a table...
  11. J

    Smoking Canned Fish

    Much to my surprise, there is no problem at all. At least not with the brand I used. There were 3 large pieces, cut like steaks and were firm enough to get through the drain, salt and rinsing and toughened up nicely as they dried. The only reason I salted was because I don't know anything...
  12. J

    Too Much of a good thing/smoke

    I humbly admit that I do not know. I bought the back at Ace hardware and threw the bag away. If I fill the tube and just set it down out of the smoker, it billows like a smoke bomb. Hopelessly too much smoke. Being a born-again DIYer, I am now making my own pellets for free but they are hard...
  13. J

    Too Much of a good thing/smoke

    Masterbuilt analog. There is no vent. I cut a hole in the top for 3" pipe that runs up through the roof of the barn. One of about a dozen fixes to the crappy design of this smoker. Jack
  14. J

    Too Much of a good thing/smoke

    Shavings is not a good word here. I run a piece of hard wood through joiner and collect the results. These are more like elongated, very large sawdust or very small wood chips. I tried what you suggested but I am not clever eough to do it the easy way. I cut a piece of sheet metal and poked...
  15. J

    Smoking Canned Fish

    The answer is....... Smoking canned fish works! Starting with a $3 can of "Pampa" brand mackerel from Walmart... 1. drained it 2. dry-salted for 1 hr 3. air dried overnight 4. cold smoked for 4 hrs (never got above 70F) 5. hot smoked at 150F for 1 hr 5. opened a bottle of Sam Adams My wife...
  16. J

    Too Much of a good thing/smoke

    Since getting a pellet tube, I have gone from not enough (or any) smoke to something that seems more like a tar distiller. After running for 4 hours, there is tar dripping from everywhere in the smoker. Not being able to get it to work well (at all?) with shavings and sawdust, I tried using...
  17. J

    Smoking Canned Fish

    Seems like a simple question but it is impossible to get an answer by searching in the usual way. The statement is hijacked to everything but smoking canned fish. Living about as far from fresh fish as one can get and loving smoked fish, it occurred to me that the inexpensive canned mackerel...
  18. J

    Cold Smoking Shrimp

    I am sure the info is here somewhere but searching gets nowhere, even on Google. Is there some reason why cold smoking is not a good idea with shrimp. I am thinking of an hour brine, overnight air dry, 8 hrs cold smoke then an hour at about 150F. I have smoked shrimp many times but now I have...
  19. J

    MB200077618 Chip tray

    In the middle of smoking a summer sausage and this thing is still driving me nuts. What a dumb design. It occurs to me that the major problem is caused by the fact that the temp sensor is mounted within a few inches of the heating element. As soon as I finish this sausage, I am going to...
  20. J

    MB200077618 Chip tray

    Good stuff. Search as I might, can not find out what PID stands for. I understand the technology but the acronym is a mystery. I am now smoking some shrimp and smelt and am about to revert to my open pit and inverted garbage can. Aside from temp problems, it is nonsense to have to open the...
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