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I love the pellets for smoking hot but the dust for cold on the cheese unbelievable. I will most likely try longer but for my first try I wanted a low start point.
This was my first try using dust I used an apple, cherry and maple blend on a brick of Colby Jack. After letting it rest in the refrigerator for 24 hours so far I am very pleased. I smoked it for 2 hours flipping the Brick every 30 minutes.
I actually did my jerky at 160 in the smoker with apple pellets for about 3 hours then dehydrated it on the meat setting for about 5 hours came out amazing. And thanks ive learned alot on here.
I understand the concept of the fans I’ve had bad results off the fans I had a fan pushing and pulling air and still had to much smoke build. I also tried just pushing or just pulling and niether worked so I'm just tring another way I am going to give the heat attempt then I might hold off on...
I have been letting it get to room temp i read that on here and the air temp is making sense but for example i like in central new york today its about 30 out what do you think would be a good starting point for the pre heat temp? Thanks for the help
So I want to make jerky and I am just wondering is there a possibility in smoking the jerky and the finishing it in a dehydrator? If so I get that the smoker has to be at 160 and smoke for around 5 hours but after that how long would I have to have it in the dehydrator? Thanks
My vent is open all they way and yes it is cold out I didn't pre heat the smoker. I'm a little clueless on the pre heat cause I thought we want the smoker cold could you give me some insight on the pre heat. Like do I pre heat with the AMNPS smoking in the mailbox how hot do I want to pre heat...
Hi so I have been trying all different ways to cold smoke and I'm at the point to where I have my MES 30 hooked to the mailbox mod with 8' of drier hose and a AMNPS with 3 holes drilled into the mailbox door. While smoking I still get a creosote smell and taste to my cheese. I also have my AMNPS...
I know that you are suppose to keep raw meat away from everything. But my question would be if I can cold smoke pork belly and cheese together if I keep the cheese above the pork? Thanks