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  1. dale5351

    Questions about cold smoking

    Agree on the AMNS.  100 degrees is too hot for smoking cheese.  It will melt and drip.  My MES will not produce smoke even at 150.
  2. dale5351

    Christened the new MES

    Spraying things with PAM or the equivalent also helps on clean up.   I spray the water pan and the grill shelves.
  3. dale5351

    Huge score

    Muffaletta is one of our favorite sandwiches.  There are three things that make it special.  First is the selection of quality meats and cheeses.  Second is the bun, should be a large round loaf -- slightly crusty but soft inside.  Finally, and perhaps the most important, is the olive salad. In...
  4. dale5351

    Odor free lighter fluid???

    I recently notice a lighter fluid that claims to be odor free.  I'm wondering if any of you have experience with using it. I rarely use charcoal any more, but when I did I was quite vocal about not using either lighter fluid or match-light charcoal because (IMO) both left a residue smell and...
  5. dale5351

    A-MAZE-N-SMOKER

    Think cheese, cold smoke.  For me -- that is where the AMNS really shines.  No other way to do cheese.  Plus -- this is the right time of year when it is cool out.
  6. dale5351

    30" MES smoker is not smoking, 20070910.

    I have not seen you say what temperature you were trying to smoke at.   My MES smokes quite well at 250 and not at all at 150.  It is an older model with a full chip tray. I would definitely recommend doing the chip tray replacement, assuming that your chip tray is half width. If you want to...
  7. dale5351

    MES smoker

    My controller unit went bonkers on my 4 year old MES30.  It was shutting off when I tried to set it.  Called their customer service and got a new one for total price of about $35 with shipping -- delivered in less than a week.
  8. dale5351

    How much smoke?

    When I smoke salmon, I set the MES to about 250.  I've tried to smoke things at 140 and got no smoke at all.  If you really want to do a warm smoke at 150, you need to get the A-Maze-N smoker that burns sawdust.  Look around and you'll see lots of articles about it, including some videos.  IMO...
  9. dale5351

    October TD Honorable Mention - disqualified (but definitely worth mentioning)

    I move for a write-in vote!  That is one good looking spread.
  10. dale5351

    A-MAZE-N-SMOKER

    I thought I saw that you were also testing a 5x8.  That would be good to fit on the bars next to the chip tray.
  11. dale5351

    Storing Dust for the AMS - Originally posted by Bearcarver

    I started using the plastic jug as soon as I saw that post a while back by Bear.  Even with that, I'll still nuke the dust just to be sure:-}}
  12. dale5351

    Asking For Directions

    Cute.   Here in Maryland, some of our mail delivery vehicles are also right hand drive so that the post carrier can reach the mail boxes on the street. Our son has an old range rover that is right hand drive -- needs a passenger to help pay tolls sometimes.
  13. dale5351

    Did you vote yet?

    Just got back from voting.
  14. dale5351

    AMNS cold smoking observation

    Good info.  Another thing to worry about if you put the food above the AMNS is the food dripping on it.  Cheese often exudes oil, especially at moderate temperatures.  I once had it drip on the AMNS and put a row out. Todd made the recommendation to put an aluminum pup tent over the AMNS --...
  15. dale5351

    my first smoke with qview

    Looks good -- but the inside of that smoker is too clean":-}} You'll have to take care of that.
  16. dale5351

    Smoked salmon -- a lesson learned, plus Qview.

    How do you remove the skin.  I thought of doing that, but it did not seem to pull off easily -- so I decided to just wait until cooked.  Then if peeled off easily.
  17. dale5351

    Smoked salmon -- a lesson learned, plus Qview.

    I've used aluminum foil several times and like the result -- so will continue using foil.  As you said, the skin tends to stick to the grill -- even if I spray the grill with PAM.  This is true both in the smoker and when I grill salmon on my Weber. We don't tend to like the skin anyhow, but...
  18. dale5351

    Poultry Brine w/out sugar

    Good to know. My wife has tried to use Splenda and Splenda brown sugar mix in cookies for a diabetic friend and they have not turned out nearly as well as when using regular sugar products.  It might be a matter of not having as much experience using it as she does with the regular sugars. ...
  19. dale5351

    I think I may have a problem. Is this an early warning sign? - Q-View added

    That is a nice looking fish.  Bet it tasted good to.  Can you picture how big that would have looked to me at 10 years old I also recall how much that fishing guide hated pulling in a puffer fish.  He would smash them.  Not only did they steal his bait but usually took the hook deep.  Wasn't...
  20. dale5351

    Getting ready to head out and buy my first electric smoker!

    That link does look like a MES30, and the price is good.  Several things to look at IF you are seeing it physically versus ordering online for shipping: 1.  Does it have an access panel on the rear that can be used to get to the connections for the heating element?  Earlier models of MES did...
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