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I need help deciding on a new smoker: Kamado, WSM or Landmann Vert???
My opinion is one sided since I only have 18" wsm. But I can talk how good this smoker is all day long. First smoke I did was two chicken halfs at lower grate and ribs at the top. I only had one thermometer with probe so for smoker temperature I used stock gauge. I used minion method for coals...- ahakohda
- Post #11
- Forum: Charcoal Smokers
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First time whole piggy.
On memorial day our family gathered at our cabin in Pocono and I roasted my first ever whole piggy. It was 26 pounder piglet. Nothing special in preparation other than rubbing inside with home made mojo and outside with good amount of salt. Total time 5 hours. Last 40 minutes directly above the... -
Electric Smoker For Apartment Use?
I have 3 smokers on my balcony. Two MES40 and Smokin-it model 3. I never use 3 at the same time but I did use 2 at the same time. Smokin-it smoker doesn't let out lots of smoke so its a safe bet for apartment use. With MES40 I use amnps and I am watching for a windy day when wind just takes...- ahakohda
- Post #6
- Forum: Electric Smokers
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Smokin-it model 2.
Sorry for neglecting to report. So much stuff piling up lately and I always forgeting to check in here. Long story short Model 3 is everything I wanted model 2 to be. Heats up quickly and holds temperature in desired level. Although it has same quirck as I call it as model 2. I wonder if its...- ahakohda
- Post #30
- Forum: Electric Smokers
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Smokin-it model 2.
Cold smoking is a relatively long process and AMNPS makes it hassle free. I have seen the video of cold smoking in model 2 and the way it was done you have to attend to your smoker every hour to turn it on and than turn it off after 20 minutes and so on. Yes it can be done but as I said there...- ahakohda
- Post #28
- Forum: Electric Smokers
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My first Smoke on my Masterbuilt Modified XL
Dont want to hijack this thread but Kevin can you please tell me how low can you go on temperature? Like for kielbasa can I go as low as 120F and so on up to 165F? I am thinking about getting XL for summer use with amnps in it.- ahakohda
- Post #10
- Forum: Propane Smokers
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3-2-1 Beef ribs in Smokin-it
Marinated for a few days covered with Smoking Ring rub then 3 hours in Smokin-it model 2 with hickory wood. Foiled with foiling mixture I found here on forum for 2 hours and one hour in the owen covered with Smoking Ring BBQ sause. I gotta tell that after removing from foil and trying out a... -
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GRILLEX
Here is a link explaining howit works with some diagram, pictures and videos. I bought mine from ebay for $50 and got extra skewers set. http://www.getgrillex.com/category_s/1477.htm- ahakohda
- Post #3
- Forum: General Discussion
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Smokin-it model 2.
Here is an update. After a few smokes I made in this smoker it is clear to me that there is some issue with heating element in my smoker. Empty smoker set to 250F with Maverick probe attached to a top shelf did not go above 232F. And when loaded with food it hoovers between 195-205F. It does...- ahakohda
- Post #25
- Forum: Electric Smokers
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My first Smoke on my Masterbuilt Modified XL
Can AMNPS be used in this smoker? Just asking........- ahakohda
- Post #5
- Forum: Propane Smokers
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help smoking fish.
Always brine it before smoking it at low temps . It goes without saying. I never use cure for fish but good brine is a must. I keep whole fish for 24 hours and filets for about 12. Simple way is to use something like Hi mountain fish brine. They are a bit salty to my taste but 1-2 hours in a... -
help smoking fish.
When smoking filets I like method where you gradually increase the temperature. Its kinda low and slow but for fish. 2.5 hours at 125F 2.5 hours at 135F 1 hour at 175F Make sure your smoke is very light and thin. You want just a hint of a smoke. If you smoke thick fish whole I would advise... -
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Jowl bacon.
Ordered some pastured pork jowl bacon from North Carolina and brined it according to Rytek Kutas recipe with juniper berries. Also some regular pork bellies. Smoked at 135 till internal 120 using MES40 and amnps with mix of cherry and oak first 6 hours and finished with pitmaster mix last 12 hours.- ahakohda
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- Replies: 4
- Forum: Hot Smoked Bacon
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