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  1. cmayna

    Smoking with PID

    Yes the mailbox mod is a smoke generator but with no heat source. I typically use the AMNPS tray that is slightly elevated off the floor of the mailbox. The mailbox floor has maybe 9-12 1/4" holes in the bottom. The door of the mailbox has 4 holes. Yes a 4" hole in the back which the duct...
  2. cmayna

    Smoking with PID

    Here’s a couple shot of my MES40 which is PID controlled and uses a mailbox setup which has a AMNPS cage with pellets.
  3. cmayna

    Looking to smoke some Salmon in the MES.

    If you are referring to the traditional warm or hot smoked Salmon, my typical brine time and smoke time is governed by the size of fish, but typically I dry brine large pieces in a salt/dk brown sugar mix for 6-7 hours, rinse & room dry for 2+ hours, then warm smoke starting at 125 going up to...
  4. cmayna

    it's going to be hamburger for a time . not smoking related sort of

    No hamburger time for me……
  5. cmayna

    Rollover/limit switch necessary?

    I bypassed the entire circuitry of my MES40 when I hard wired the power cord to the element. Plugged the power cord into the Auber PID and never looked back.
  6. cmayna

    Restoring a Smoker

    Looks like a MES30 gen1. With all that rust inside, I don't know what you can do to make it safe enough to run. Hopefully someone will chime in with salvage ideas.
  7. cmayna

    Wild caught Rock fish at Costco

    Are we referring to rock cod fish? If so, I have a stand up freezer in the garage full of it that the wife and I caught and yes...eat Rock cod taco's, Rock cod chowder.....OMG
  8. cmayna

    Cheese Smoking question...

    Wow, sure looks like that "Smoke Box" will put out way too much smoke. I assume the tray is V shape allowing one to fill just bottom portion with pellets or dust to control the amount of smoke? Back to the cheese subject, I forgot to mention earlier that after I smoke the cheese, I typically...
  9. cmayna

    Cheese Smoking question...

    Yes, soaking the pellets to make dust is soooo easy
  10. cmayna

    Dehydrator Seller

    What brand name and model are you after?
  11. cmayna

    Cheese Smoking question...

    I cold smoke mozzarella cheese every winter. I buy 2# blocks and cut them into 6 smaller blocks. I then cold smoke them for 3-4 hours using apple pellets. Vacuum seal afterwards and let them sit for a month plus before trying them.
  12. cmayna

    Smoking mushrooms....anyone done it?

    I'm kinda surprised after a search to see that there is very little history on smoking mushrooms. I was thinking of cold smoking some and was hoping to find some ideas on what type of mushrooms are preferred and what wood to use. Is it safe to cold smoke some or do I need to hot smoke them ...
  13. cmayna

    Best flavor wood for salmon? &Sausage?

    Traditionally, it has been Alder. Many have branched over to Apple, Pecan and other fruity flavored woods. I smoke Salmon starting out with Alder and then switch over to Apple.
  14. cmayna

    Smoking almonds

    Haven't done Almonds for quite some time, but here's what I've done before and our fishing buddies love it. Brine raw almonds for 10 minutes in the following mix, 2 cups water 1/3 cup salt 1/3 cut sugar Depending on how much almonds you are smoking, one might double the above brine contents. I...
  15. cmayna

    Merry Christmas

    Ho Ho Ho !!
  16. cmayna

    First attempt at smoking cheese

    Someguyonaroof, Next time you might consider placing the cheese on those wire racks you show in your POST pic before smoke and place those racks on your grill. Doing this will elevate the blocks up off the grill racks which looks like they are very flat, blocking lots of the bottom of the...
  17. cmayna

    First attempt at smoking cheese

    That is why one has an extra mini fridge in the garage. To keep the missus happy. :emoji_thumbsup: I typically cold smoke my cheese for 4 plus hours with apple and pecan, Fridge dry for 24 hours. Vacuum seal and back into fridge for 2-3 months before I start consuming. Still working on...
  18. cmayna

    Bought a gen 1 MES used smoker.....

    With the possible chance of forgetting to open the vent after reheating, I personally would never close it.
  19. cmayna

    Spiral Cut Ham

    Go for a spiral cut.
  20. cmayna

    Spiral Cut Ham

    I love it when the vertical slices start falling apart from each other, allowing the smoke to get in there. Yum for spiral cut !!
Great deal on LEM Grinders!
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