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  1. mikedaub

    Just ordered my AMNPS up!

    Good thinking.. A little mix of both to keep them lit.. There certainly are some lessons out there I will need to learn.
  2. mikedaub

    Just ordered my AMNPS up!

    I am sure it will be here soon. Minnesota to New Hampshire is only 4 days shipping.. Just enough time to start planning. :) I have the cold smoker for the MES, and use it mostly to add smoke time, but it has such a creosote problem, its WAY more of a hassle than its worth. With the AMNPS, I...
  3. mikedaub

    Just ordered my AMNPS up!

    Super excited.. After about 2 years of smoking and reading, finally pulled the trigger on a new AMNPS and 10 pounds of pellets to use in the MES30.. And now the waiting game begins until I get it and start using.. After a test run or two, first thing to smoke will be some of Bear's Extra...
  4. mikedaub

    Do I need to Cure Fresh Pork?

    I start my butts at 225, but thanks for the info.. I do appreciate it. And thanks to everyone else for all their help. Buying the product in a store is great, but this is just one more step, one that I don't mind, and am really looking forward to get this meat in the smoker!
  5. mikedaub

    Do I need to Cure Fresh Pork?

    OK, last message (I hope). Looking over all the information this is what I have come up with: Hams - I am getting Steaks, Fresh -No cure needed Bacon- Getting Smoked from butcher Picnic Shoulder - Fresh - No Cure Needed Shoulder Butt - Fresh - No Cured Needed The items I have listed as Fresh -...
  6. mikedaub

    Do I need to Cure Fresh Pork?

    That is what I thought, but always like to make sure.. :)
  7. mikedaub

    Do I need to Cure Fresh Pork?

    Thanks.. I do have multiple temp probes, so no issues there.. Are you saying, finishing temp below 220, or temp cooking in the smoker? If its the cooking temp, 220 is the least that I start with, so no issues on that one.
  8. mikedaub

    Do I need to Cure Fresh Pork?

    Thanks all for the responses.. I will dig through a bit more for some into, especially, in those forums mentioned..
  9. mikedaub

    Do I need to Cure Fresh Pork?

    So, just from what I am reading, and this is what I thought... If I get the entire 1/2 pig fresh, I can just freeze right off the bat, and when I use the smoker to both cook/smoke when I am immediately going to eat, no need for cure?
  10. mikedaub

    Do I need to Cure Fresh Pork?

    I have a couple quick questions about getting a 1/2 of pig.. Every year, we go in with some folks and get a half a pig. Before I owned my smoker, I always just got everything smoked, and it all worked well. Now that I have my smoker, and feel competent with it, I thought I would get...
  11. mikedaub

    MES Mailbox Mod! for use with AMNPS

    I was always curious about this as well..  I keep mine in my basement, and sometimes, having to carry it up, and set it up, it one of the determining factors of if I want to smoke (that should read I am too lazy to carry it up my steps).  With it always sitting there, just waiting, I can imagine...
  12. mikedaub

    Problems with chips, what brand are you all using?

    Thanks all for the help.  I might try switching over to a different brand of chips or try drying out the bags of chips I already have (I probably have about 8 different bags at this point).  It almost seems ot me like there isn't enough air flow coming from the unit, into the smoker and out the...
  13. mikedaub

    Problems with chips, what brand are you all using?

    No..  The only openings are where you put the chips in, and the ask drawer..  If I try to prop the door open for where the chips go, smoke backs out from there, and never actually enters the smoke box..
  14. mikedaub

    Problems with chips, what brand are you all using?

    The exhaust has been anywhere between wide open and near closed, as well as the internal chip loader in place, or completely removed..  No combination has any effect on it.. For the tube in the dump position, I can't have the tube dumper in, as that is where the cold smoker attaches to the MES..
  15. Problems with chips, what brand are you all using?

    Problems with chips, what brand are you all using?

    • mikedaub
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  16. mikedaub

    Problems with chips, what brand are you all using?

    Just curious what brand of chips everyone else is using in their MES smokers?  I only ask because I have been having some big time creosote problems with my Cold Smoker attachment. Before every smoking session, I completely scrub and clean out the shoot on the inside of the cold smoker.  And...
  17. IMG_20170507_173406.jpg

    IMG_20170507_173406.jpg

    • mikedaub
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  18. IMG_20170507_173409.jpg

    IMG_20170507_173409.jpg

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    • Album: Problems with chips, what brand are you all using?
  19. IMG_20170507_173408.jpg

    IMG_20170507_173408.jpg

    • mikedaub
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    • Album: Problems with chips, what brand are you all using?
  20. mikedaub

    Beef Sticks, jerky, pepperoni, salami or something similar that doesn't need refrigeration

     Thanks for this recommendation.  I never even saw this post some through so sorry for the slow reply. I will check that out and see what I can come up with...
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