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dried my pellets in the oven as described in another thread. also moved amnts to bottom rack so air flows underneath as well seems to solve problem in the mes 40. worked great smoking salmon at 135 degrees. as far as temp inside smoker being too high for cheese I started smoking cheese on my...
no pics right now but my mes 40 is 2 years old and the vent is on the top left on the side of the unit . amnts is on the drip pan above empty water tray. cheese tasted good except the chedar melted some . mes power was only on so I could read the thermometer on unit and use timer, temp was set...
do his pellets leave any black goo behind. mine do and I'm not used to this, as I have always used sawdust until now. its not much but I heard this is a sign of bad smoke.
Thanks for the warm welcome al. over the past couple years I have read through the threads to try and solve problems of my own during smoking and I've just now decided to join.
I have a mes 40 and the amnts 12 to 18. I have been trying to smoke cheese the temp outside is 35 degrees and the electric thermostat is set to 40 but the temp keeps climbing to 100. also smoke seems to be almost to thick sort of harsh when I smell it. any ideas
my name is zeke turner, I live in Yakima Washington . I am married have 2 kids at home and 1 outside the home. I use a mes 40 and am experimenting with a amnts.