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  1. smoking4fun

    Hello from Ohio

    Welcome - also from Ohio. It's a great time to cold smoke cheese if you like that sort of thing! Before it gets "too cold" to cold smoke, anyway. I've found that if it's is below freezing, the smoke doesn't like to "stick" to the cheese - so between 40-50* is perfect cheese smoking weather in...
  2. smoking4fun

    Smoked Steelhead Trout

    Way to think positive! I just threw some steelhead into my Smokin-It #3D at 170*...shooting for 145* IT (hopefully it will only be a couple hours). I put my AMNTP with alder/cherry mix in there - hopefully it stays lit this time!
  3. smoking4fun

    Smoked Steelhead Trout

    What was the IT you were shooting for? I did steelhead last weekend and smoked at 160* and it only took about 2 hours to hit the finished IT of 145*...so if you smoked at 170* for 7 hours, you may have overcooked it, too high temp for too long...just a thought.
  4. smoking4fun

    Pepper Smoking, Might Have Learned Something

    That's what I was gonna say - I've found that my jalapenos are super-hot when I grow them in close proximity to ghost peppers and other super-hots.
  5. smoking4fun

    Are 'Likes' on SMF shared with facebook?

    Occasionally, I take the tape off and wait for the camera to come on just so I can do a little "dance" for whoever's watching...I figure they'll disconnect from my computer pretty quickly and never check in again after going blind from what they see!
  6. smoking4fun

    First top round!

    What temp did you take your roast to?
  7. smoking4fun

    Are 'Likes' on SMF shared with facebook?

    Looks like they're going to find out anyway... https://pjmedia.com/lifestyle/shock-facebook-tracking-even-youre-not-facebook/
  8. smoking4fun

    Smoked Steelhead

    I told my wife I was going to have my smoker running this weekend, so she grabbed 7 lbs. of chicken thighs and 3 filets of Steelhead (at Costco). I was short on time, so I decided to hot smoke. Dry bribed with a 4:1 brown sugar/kosher salt for 4 hours. Rinsed and patted dry and put in front of...
  9. smoking4fun

    Cold Smoking vs. Hot Smoking Fish

    I can understand the loss of quality if you re-freeze the fish...but what would be the potential food safety issues that you would be concerned about? If the initial flash-freeze kills the parasites, then they shouldn't be an issue with thawing and re-freezing (right?), since any potential...
  10. smoking4fun

    Cold Smoking vs. Hot Smoking Fish

    Thanks Dave. I had pulled up that thread when I was searching for my answer before I started this post, but the thread was old enough that the useful links you provided in that weren't working...so that's Why I asked separately instead of thread jacking that thread.
  11. smoking4fun

    Cold Smoking vs. Hot Smoking Fish

    There's a difference between being honest and being an ass...you were the latter. Since you like honesty. The first response was a recipe - and I didn't ask for a recipe, I asked about food safety which is asked about all the time here. Besides, I asked about safe cold smoking and your response...
  12. smoking4fun

    Cold Smoking vs. Hot Smoking Fish

    That sure is a pretty sparky answer to a reasonable question...and sorry if I don't just take someone's word on a message board that says "just do it exactly like me and you have nothing to worry about." Ya know, if you don't want to help, you can simply just move on.
  13. smoking4fun

    Cold Smoking vs. Hot Smoking Fish

    While I appreciate that you provided your method, my biggest concerns are about parasites (even though I also asked differences between hot/cold smoking). You said put aside my concerns about parasites but you don't explain why this method would eliminate my concerns about the parasites. Can...
  14. smoking4fun

    Cold Smoking vs. Hot Smoking Fish

    I need some help...I've smoked some salmon and steelhead previously - using a 4:1 sugar:salt dry brine and then smoking starting at 100* for an hour, and slowly bumping it up to 200* until IT was 145* (I think). So I've done this method a couple times and it turned out OK, but I want to try...
  15. smoking4fun

    Bam. Smokin-it 3D on scene

    It depends on whether price is your main driver. Clearly, if you're looking at a Smokin'-It, price is not as important as quality and awesome customer service...but if the hold-up between deciding between the 2D and 3D is price, then I think you've already made your decision. Otherwise, I'd...
  16. smoking4fun

    Bam. Smokin-it 3D on scene

    I love my Smokin-It 3D - and the BEST part of ownership is the amazing customer service from Steve (the owner). He has come through for me on several occasions with personal service that I would NEVER get from any other brand.
  17. smoking4fun

    Love to smoke but can't eat after?

    No matter whether I'm smoking, griddle-ing, baking, it happens to me - I love the entire process of cooking, but it's the activity that I enjoy...so when it's over, I'm done and not always hungry or interested in eating what I made. I'm not talking the run-of-the-mill cooking, I'm talking those...
  18. smoking4fun

    21 Block Cheese Smoke Any Advice or Tips Welcomed

    You don't need to flip your cheese mid-smoke. Flipping may average out the color of the cheese, but I don't think it will change the difference in the taste. Just my 2-cents. If you're using the MES40, you may want to consider trying the mailbox mod for cold smoking.
  19. smoking4fun

    MES40 Re-wire Project

    I ended up putting a 15 amp fuse between the power cord and the PID. I've got step-by-step pictures coming soon...got help from my brother-in-law today, and it's up and running (finally).
  20. smoking4fun

    Any one else?

    Nothing says happy Thanksgiving like plugging in the smoker and turning it on only to watch the display flicker a couple of times and then go out. I now have a hundred pounds stainless steel brick...happy day.
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