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Finally getting cool enough to do some cheese. Planning on doing a large variety to give out as gifts. Last year I smoked cheese with the mailbox mod and it worked beautifully. Hardest part is waiting at least 6 weeks for the resting period.
I’ve seen plenty of people who just put it in the main smoking chamber. Since I don’t have the Masterbuilt cold smoker attachment, I use the mailbox mod and never have an issue with air flow. I would not recommend leaving the stock chip tube feeder out as you’ll lose a lot of heat with it out.
I think I've used the app once or twice but never relied on it. I bought the newest BT model mostly for the redesign on the inside of the smoker though.
With the mailbox mod, I've cold smoked some cheese which turned out great. I set the temp depending on what I'm smoking. Smoked beer can chicken I run at 250 degrees. Pork shoulder butt @ 225. Plenty of tutorials/recipes here to get you started.
Got a little over 8lb pork shoulder butt and cut off the excess fat. I've never done that before but read here that it's good to do in a MES. I still put it in "fat" side down and didn't rotate, spray, or even put water in the pan like I used to do on my Brinkmann Trailmaster Limited Edition.I...