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  1. michsmoker

    One end or Two

    When hot smoking do you light one end or two with the AMNPS?
  2. michsmoker

    Hello from Michigan

    Welcome to the forum...Sounds like we are in the same neighborhood
  3. michsmoker

    Question about AMNPS

    Thanks for the reply...That's what I wanted to know
  4. michsmoker

    Question about AMNPS

    What is the difference in burning dust vs. pellets
  5. michsmoker

    Sunday Ham need advice

    Great...thanks for all the replies...can always count on this forum for info..have a great easter and happy smokin...
  6. michsmoker

    Sunday Ham need advice

    Ok thanks for the reply..was wondering about timing..any suggestions on what temp. to run my smoker?
  7. michsmoker

    Sunday Ham need advice

    I've got a 20lb fully cooked ham.  Any advice on time and temp for reheating in my smoker?
  8. michsmoker

    Highly Modified Char-griller Pro with Side Fire Box

    What size holes did u drill and what was the spacing between them?
  9. michsmoker

    Smoking Questions

    I have a Bradley and yes you need to open the top vent about half way..I only run it fully open when making jerkey or trying to dry it out some. If it is closed it will build up too much moisture.Fully open sometimes lets too much heat out and harder to controll temps. There is a forum on the...
  10. michsmoker

    Peppered Canadian Bacon the easy way, w/ Q-view

    Now I'm hungry....Looks good....love lots of pepper on my eggs too...
  11. michsmoker

    Canadian Bacon help roundup

    I usually do mine at 225 untill I.T. of 145 minimum of 142. 
  12. michsmoker

    Sweet and Spicy Elk Jerky in the MES

    That jerkey looks awsome
  13. michsmoker

    First Roast Beef (Qview)

    Looks great...I've got to try one of those sometime
  14. michsmoker

    Canadian Bacon

    Decided to make some CB....So here we GO!!! The Pork Loin Trimmed up Now for some cure and some brown sugar...forgot to put that in the pic Wrapped up and in the fridge for a few days Rinsed and soaking then back in the fridge overnight to form pelicle Into the smoker...the...
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    IMG_20120129_074128.jpg

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    IMG_20120128_224049.jpg

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    IMG_20120124_090948.jpg

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