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Disappointed with amount of smoke; bought a master built electric 40" added updated part sent by mas
Hello All, I experimented with different brands of wood pellets. I have found that Traegers pellets (orchard supply) are larger diameter and produces more smoke than any others I have used. I tried this because a recipe called for heavy smoke, me being a beginner don't know heavy smoke from...- delie
- Post #55
- Forum: Electric Smokers
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Disappointed with amount of smoke; bought a master built electric 40" added updated part sent by mas
Smoking B. If you are using an Amnps for the quantity of smoke you require, what is the purpose of the MES 30? Your experience with the MES 30 is obviously good but what I have been reading is negative. I do not relish the thought of upgrading an MES 40 when it is brand new. Why not buy one...- delie
- Post #16
- Forum: Electric Smokers
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Disappointed with amount of smoke; bought a master built electric 40" added updated part sent by mas
I am a newbie at smoking and cooking. Studied most of the smoking units available including the MES 30 and MES 40. Read most of the comments made about the MES. What comes to mind is why the heck do people buy this piece of junk! Paying hundreds of dollars then modifying it - going through...- delie
- Post #13
- Forum: Electric Smokers
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Oh good lord! Smoked hamburgers...
Hello HappyHag, A friend of mine is the pioneer of Blond Mangalitzas. He is the original importer of the Blonds. He is located in the north country. I am assuming he is located close to you. He can ship "weaners" to you or you can pick it up. Even with air shipping costs ( about $300 ) it... -
Oh good lord! Smoked hamburgers...
Hello HappyHag, I tried this and it was the best burger I've ever eaten (spiced to your taste of course) . 4 lbs of the leanest, inexpensive cut of beef ground up with 1lb. of Mangatitsa back fat. You will have the tastiest and juiciest burger you have ever eaten. Be sure to freeze the... -
Hello All --Green horn here
Just took out my bacon; beautiful appearance - medium golden brown and very shiny. Smells like I can eat it right now without frying. Yes!! Mangalitza cured and smoked bacon. You must try it to believe it. My friend who has been smoking for years said that the Mangalitza bacon is the best... -
Hello All --Green horn here
Just took out my bacon; beautiful appearance - medium golden brown and very shiny. Smells like I can eat it right now without frying. Yes!! Mangalitza cured and smoked bacon. You must try it to believe it. My friend who has been smoking for years said that the Mangalitza bacon is the best... -
Hello All --Green horn here
Good morning all, The temp in my bacon has not attained 127 to 128 degrees F. as yet. So, I put a small chunk of Hickory on a hot plate in place of my Amazin smoker - hoping to get the temp. higher. The bacon looks golden brown right now. I'll check again in an hour. Delie -
Hello All --Green horn here
Hello All Thanks for the welcome I will post photos as soon as I learn how to. My smoker is that little orange egg looking thingy. I use an Amazin smoker and set it on the cement patio floor then prop pieces of plywood around it to keep the smoke inside and it is my temperature control also... -
Hello All --Green horn here
My handle is Delie and I am located in San Jose, Calif. Rather than be redundant I will refer you all to my initial posting which I placed in the wrong area. I posted on the "bacon" section. Still learning to navigate this site. Sorry for the inconvenience. Thank you, Delie -
Hello All --Green horn here
The only experience I have is mostly experimental; My first and second was cooking a boneless ham and a boned picnic via "sous vide" my 3rd was 2 thick pork chops the hot smoke technique, I cooked the heck out of these because I tried to make the surfaces brown and crispy. My 4th is Len...
