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  1. maxgunner

    Disappointed with amount of smoke; bought a master built electric 40" added updated part sent by mas

    Learning more every day, thanks to you and all others on this great forum... MG
  2. maxgunner

    Disappointed with amount of smoke; bought a master built electric 40" added updated part sent by mas

    With all due respect to all those gurus here who know more than me (which is nearly everyone), what I need to smoke with is something that will produce a consistent temperature and an acceptable quantity of smoke.  With the MES and the AMPTS (and hopefully also soon the MES side box) I have it...
  3. maxgunner

    Disappointed with amount of smoke; bought a master built electric 40" added updated part sent by mas

    Thanks, brother.  Order placed... MG
  4. maxgunner

    Disappointed with amount of smoke; bought a master built electric 40" added updated part sent by mas

    This looks awesome.  But I can't find it or any mention of it on the Masterbuilt web site.  Do you have a link? MG
  5. maxgunner

    Smoked almonds - time and temp

    What do you do to them before putting on the smoke? Anything?
  6. maxgunner

    First lox on the MES30

    Sounds like that might work.  Thanks!
  7. maxgunner

    First lox on the MES30

    Sounds like that might work.  Thanks!
  8. maxgunner

    First lox on the MES30

    Gorgeous pics, Mdboatbum, and cmayna.   The only things I did different this time were 1) cure for longer than typical, and 2) use a smoker.  Don't have pics of the finished product at the moment, but the only other strangeness was a much oilier fish than typical.  It's like the smoke (heat I...
  9. maxgunner

    First lox on the MES30

    Yes, this is what I do.  Salt/sugar cure under weight.  No brine.  It came out of the fridge a perfect consistency.  My only thought is the AMPTS generated more heat than I thought it would.  I didn't measure temp inside the MES since I figured it would be about ambient, which was around mid-70s...
  10. maxgunner

    First lox on the MES30

    I use 50/50 white sugar and sea salt.  With a little dill weed mixed in.
  11. maxgunner

    Smoke For Lunch Today - Pizza Fatty (Best Fatty For Me!)

    Thanks. It was delicious. Thinking of making another tonight. A few for my god-daughter's graduation in June as well...
  12. maxgunner

    First lox on the MES30

    I kept the MES turned off and only the AMNTS as a smoke source.  What do you do?
  13. maxgunner

    First lox on the MES30

    Help!  The lox is the same.  So "loose" it is falling apart even before I try to slice it. What did I do wrong?!?  Smoke too long? Cure too long?  I have never had this happen with lox before, but as I mentioned, this is the first time I've put it on a smoker. All advice appreciated...
  14. maxgunner

    First Fattie with Qview

    How much sausage did you use?  Thick cut bacon, or regular?  
  15. First lox on the MES30

    First lox on the MES30

  16. maxgunner

    First lox on the MES30

    I've enjoyed lox forever (at least my knees think I'm that old), been making it for years, but just smoked one on a real, live smoker for the first time this morning. (The other piece of fish is blackfin tuna, caught off the OBX last week) I cured for longer than usual, mostly simply because...
  17. 20140511_091659[1].jpg

    20140511_091659[1].jpg

    • maxgunner
    • Media item
    • Comments: 0
    • Album: First lox on the MES30
  18. maxgunner

    Smoke For Lunch Today - Pizza Fatty (Best Fatty For Me!)

    I live in NW Raleigh.  Work in RTP.  Let me know if you're ever up this way.   Just pulled the fatty...
  19. Smoke For Lunch Today - Pizza Fatty (Best Fatty For Me!)

    Smoke For Lunch Today - Pizza Fatty (Best Fatty For Me!)

  20. 20140511_140045[1].jpg

    20140511_140045[1].jpg

    • maxgunner
    • Media item
    • Comments: 0
    • Album: Smoke For Lunch Today - Pizza Fatty (Best Fatty For Me!)
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