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  1. afogg

    Temp too low to smoke wood chips

    thanks Al! I'll try that
  2. afogg

    Temp too low to smoke wood chips

    I'm a newbie smoker with a MES30 and I'm smoking my first bacon today. I set the temp between 120-130 but I didnt realize that temp is too low for the wood to start smoking. I tried lighting it on fire but it just goes up in flames and the smoke doesn't last very long.... Is there an...
  3. afogg

    BACON (Extra Smoky)

    Is that referring to the wood type? I was planning on using apple. So basically I test fry the bacon as I smoke it to get to a flavor I like?   If that's so I might not have bacon left by the time I'm done smoking!
  4. afogg

    BACON (Extra Smoky)

    Do I need to smoke it for 11.5 hours? What would be the minimum recommended time to smoke the bacon?  Also...I noticed that the internal temp is only around 120, is there a minimum internal temperature I should be aiming for? I read on other websites that 150 would make it fully cooked?
  5. afogg

    confused about bacon

    Thank you!! The part about the skin really helps. Fortunately I did get the cure amount right and I'll take the skin off.
  6. afogg

    confused about bacon

    I'm using MES30. And unfortunately it doesn't go any lower than 100
  7. afogg

    confused about bacon

    Sorry that was wrongly worded....based on my research my minimum cure should be 5 days but I'm doing 7 because of timing Maybe I'm not digging deep enough? There's hundreds and thousands of posts and many of them tell you what to do but not so much the why or the reasoning. And it's because I...
  8. afogg

    guessing the answer is no....

    I have the MES 30 and was considering getting the AMNS smoker. The thing is....I have a bunch of wood chips that I would like to use before getting the AMNS pellets. I don't suppose I can put regular wood chips in the AMNS?
  9. afogg

    confused about bacon

    I got a 5 lbs slab of pork belly I'm going to be curing tonight and I've browsed through a lot of forums and recipes and there seems to be a huge variant of how to do things. Some folks cure their meat for 14 days, some for 5 days. Cold smoke vs hot smoke, etc etc. All I know is that I would...
  10. afogg

    first time making jerky in a smoker

    Hey Dave I did what you said. Start jerky at 110 for a couple hours then raise temp incrementally until 170 with wood chips added but it took a really long time. I started at 10am and when I checked at 8pm it still didn't seem to be dry enough. I ended up moving them to my dehydrator for another...
  11. afogg

    Lamb jerky report

    I got the chips to smoke at that temp just fine except for that particular cup that I put in, was just wondering if some chips are just bad or should I have left them in there for a little longer. Another question....is jerky made in a smoker end up with a different texture than one made from a...
  12. afogg

    Lamb jerky report

    Question...these wood have been in the smoker for over half an hour but it doesn't seem like it burned and I stepped away so I don't know if it produced any smoke. Any theories?
  13. 14857245601831207779165.jpg

    14857245601831207779165.jpg

    • afogg
    • Media item
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    • Album: Lamb jerky report
  14. Lamb jerky report

    Lamb jerky report

    • afogg
    • Album
    • Comments: 0
  15. afogg

    Lamb jerky report

    Hey all! It is the weekend and I can finally get my jerky going in the smoker I bought my smoker last week and didn't bother reading the instruction until last night about the part where I'm suppose to pre-season the darn thing about 3 hours. There goes my timeline! Anywho, I dragged my butt...
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    20170129_103227.jpg

    • afogg
    • Media item
    • Comments: 0
    • Album: Lamb jerky report
  17. 20170129_101444.jpg

    20170129_101444.jpg

    • afogg
    • Media item
    • Comments: 0
    • Album: Lamb jerky report
  18. afogg

    Greetings from California

    Thanks all! I've wasted my entire work day browsing this website and amazingribs.com  Please don't tell my boss....
  19. afogg

    first time making jerky in a smoker

    Thanks a bunch Dave! If I'm reading correctly, I want to add cure #1 to my marinade and then put my meat in? And it's not necessary when I use the dehydrator to dry the meat?
  20. afogg

    Greetings from California

    Long Beach area
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