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  1. brianbray

    Cold Smoke Generator for the MES

    I live in Oregon. Retail pot became legal yesterday. Imagine that.
  2. brianbray

    Cold Smoke Generator for the MES

    I misread that as "long,bong thread." Wait! I have and idea!
  3. brianbray

    Cold Smoke Generator for the MES

    I use a pull fan. I've used controllers and I've tried just blowing across the top vent (venturi). I usually just let the smoke blow through through the fan and I slide the fan so that it is partially over the hole to control flow. All of these work. I've never ruined one of these $2 fans...
  4. brianbray

    Cold Smoke Generator for the MES

    Nathan- I have a broken MES for you and the mailbox mod shown in this thread looks like a great mod, especially with a computer fan to help the draft at the top. -Uncle Brian
  5. brianbray

    Cold Smoke Generator for the MES

    I have since eliminated the basket by drilling some holes and securing the fittings with small screws. The stainless is not easy to drill but it can be done. 
  6. brianbray

    Cold Smoke Generator for the MES

    Another thing to consider- you could use a different heat source inside of the box. For example, a bunson burner under a tin can. 
  7. brianbray

    Cold Smoke Generator for the MES

    It takes quite a bit of heat to char wood. You can test for yourself with an empty smoker and experiment with sawdust or whatever. You could also try some kind of more efficient tray, aluminum that set right on the heating element maybe.  I didn't really try hard because I build a lot of hacks...
  8. brianbray

    Smoke peppers that have already been dried?

    Intuitively it seems like smoking in the whole would work better. Powder lies flat on a surface but a stack of peppers on a screen gets smoke from all sides.   Of course, smoke penetrates everything.... Best to try a variety of techniques I guess.
  9. brianbray

    Smoke peppers that have already been dried?

    First batch- 1/2 hour in very dense cold smoke, under 50 degrees. The dried peppers did not seem to take a lot of smoke this way. They also didn't get acrid which was a relief. I did sesame seeds this way a few weeks ago and they were just nasty. Tomorrow I am going to try dried peppers at 200...
  10. brianbray

    Smoke peppers that have already been dried?

    I smoke sugars and salts successfully and now some friends have given me a big bag of dried hot peppers in hopes that I can smoke them.  I have Googled it and searched through this site a bit but find no mention one way or the other... Any advice before I ruin a bunch of dried peppers? Brian
  11. brianbray

    How Many Mes Owners Here?

    I had a truly exceptional experience with them- I don't want to detail it because they did something that they did not have to even though my smoker was clearly out of warranty. Masterbuilt is a family company and even though the outsource abroad, they still act in the family tradition.  They...
  12. brianbray

    The Blue Smoke issue....

    I am having a problem with acrid smoke and I see these comments about "complete combustion.." With really complete combustion we would get little to no smoke so this confuses me.  When I cold smoke as with cheese, salt, and sugar, I don't get a very good draft in my smoker and the smoke is...
  13. brianbray

    How Many Mes Owners Here?

    Yes, good point about the variation within the chamber. I put a little computer fan, the chamber, just hanging by its wire held there by the door gasket. I only did it once and at the time was cold smoking some bacon. That bacon was a failure because it picked up an acrid smoke flavor that was...
  14. brianbray

    How Many Mes Owners Here?

    All- I am seeing a lot of discussion about the temp variation between what the MES chamber temp shows vs what the meat probe shows (when not in meat). I also noticed that some people put a cork on their meat probe and other thermocouples. That seems like a good idea, keeping it off the rack...
  15. brianbray

    How Many Mes Owners Here?

    Hi- Check out this thread, post #47 for a way to make a cold smoker yourself with no special tools, all from off the shelf parts. It works very well. http://www.smokingmeatforums.com/t/81764/cold-smoke-generator-for-the-mes/40 Brian [email protected]
  16. brianbray

    Need some more smoke

    Here is how I got smoke at lower temperatures for less than $10. http://www.smokingmeatforums.com/t/81764/cold-smoke-generator-for-the-mes/40   brian [email protected] 
  17. brianbray

    How Many Mes Owners Here?

    This is a commercial blog so lots of posts prompt promotion of a product in return, but to take a look a few posts up from here where I show you how to create and awesome external smoke generator for almost nothing. BB
  18. brianbray

    Fire died while smoking a butt!

    I am surprised that in this big a group the most obvious answer did not come up. It's aliens. Of course they would be here looking for the best of everything on earth and obviously a chunk of smoked pork is near the top of that list. BB
  19. brianbray

    US Pacific Northwest Smoker

    Alrighty, I read the rules and they are infinitely reasonable. No external posts. Fair enough.    Thank you- BB
  20. brianbray

    How Many Mes Owners Here?

    My bad. Here is the external smoke generator write up: http://www.smokingmeatforums.com/t/81764/cold-smoke-generator-for-the-mes/40
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