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  1. kevd1no

    Smoke in Chamber, None on Food

    I've learned (yet again) that just because something works for a bunch of other people doesn't mean that I don't have to test it in my set-up.
  2. kevd1no

    Smoke in Chamber, None on Food

    Quick update: I shortened the piping as suggested and it made a massive difference! The smoke flavor is back! It had been so long since I smoked anything that I forgot I replaced the piping a year or two ago before putting away my rig for quite a while. The replacement piping was much longer...
  3. kevd1no

    Smoke in Chamber, None on Food

    Had my wife and many others taste in the past. They confirmed my suspicions.
  4. kevd1no

    Smoke in Chamber, None on Food

    1. Air flow - Seems fine, getting the same amount of smoke as before. 2. Cleaning - I've definitely noticed a difference after cleaning in previous instances. Didn't have an effect this time. 3. Wind - is pretty constant. How can I tell if the smoke is going through so fast it doesn't attach to...
  5. kevd1no

    Smoke in Chamber, None on Food

    I've been using this set-up for cold smoking with my Smokin' It 1 or a cardboard box chamber. https://www.smokingmeatforums.com/threads/cleaning-up-your-act-clean-smoke-is-delicious-smoke.243936/ I am eternally grateful for the thread! The set-up worked wonders on everything I cold...
  6. kevd1no

    Smokin-It #1 + AMNPS/AMNTS + (4,500 feet)

    I've been mining smoking wisdom from this site for years, but I'm just now registering for an account. I'd like to thank everyone for all of your help (a few people come to mind...Tom, DaveOmak, Mr T, Shetesh). I live in Salt Lake City, which is dry and about 4,500 ft in elevation. Smoking up...
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