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Thanks for all the info, I think I will go for the AMNPS.
Wasn't sure if the AMNPS had any draw backs when using dust. Figured that it was designed for pellets and when you use dust in it there would be less than optimal performance with it.
I did read about AMNS jumping rows at higher temps...
I have a MES 40 bluetooth and I knew from the start that I would probably get an A-Maze-N smoker but I am having a tough time figuring out which one I need.
I went to A-Maze-N website and read all the info there, I searched here(there is so much info here that my head hurts just trying find any...
Meat candy and maple syrup, it just doesn't any better than that.
DanMcG, there is no reason you can't run the temp up to 219, you just will have to filter it. So if you are heating it up to get ready to filter you will be ok. There will be some lost heat during the filtering and you may have...
You don't need to plug the tap hole at the end of the season.
There has been a bunch of research done on this practice over the years and they found that the trees do just fine healing itself.
Most tap holes will be all but gone by the next season. It really is amazing.
Yes it is kind of odd...
Not sure how large of an operation you have but if you need custom made pans or other maple equipment you need to check out Smoky Lake Maple, They are located in upper wisconsin and they do awesome custom SS work.
The owners Jim and Ang are great people and started their business just a few...
BearCarver, what kind of rub are you using if you don't mind me asking? I looked thru the 2 posts that you have about smoking chicken and maybe I missed it but I could not find what rub you used.
Since I am new to smoking more than jerky, I am kind of lost when it comes to rubs and brines.
Thanks
Good Luck guys.
Dave I am impressed that you are hanging in there and taking ever chance you get to make maple syrup.
It can be tough enough with the weather making maple syrup in the northeast let alone the northwest.
arkage82, what area are you calling from?
I enjoy hearing from anyone...
Thanks for the tips.
I have been thinking about the mailbox mod.
Are my temps good?
Was I ok starting out at 120, or should I have started a little high temp, say 150?
Tried my 1st attempt at making Jerky in my MES 40 today, I had mixed results.
Details.
I used 5lb eye of round sliced on a meat slicer to about 3/16" thick.
I had some jerky mix that I had gotten from the Sausage Maker. It was Uncle Abe's seasoning.
Mixed this packet of season with a cup of...
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