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  1. buffalo bob

    mes cold smoker kit.

    Does anyone have suggestions on how to clean heavy creosote buildup in the cold smoking kit. The top lid and the chip chute lid keep sticking.
  2. buffalo bob

    mes cold smoker kit.

    I agree that the attaching rod is not necessary. I stopped using it a while ago.
  3. buffalo bob

    new here

    AMNPS = A-MAZE-N Smoker. It's used for cold smoking.
  4. buffalo bob

    cold smoke cream cheese

    Thanks to all who replied. One thing that I was wondering about was if it was neccesary to "cure" cream cheese like hard cheeses for weeks. It appears from your comments that it should be ready to eat right after smoking... am I correct?
  5. buffalo bob

    cold smoke cream cheese

    I live in northern Michigan. I like to smoke hard cheese when the ambient temp. is below 60 deg. I do not plug in the MES. The MES smoke chamber temp when off is pretty close to outside temp but when using the cold smoke attachment it increases by about 10 deg. So, what I would like to know is...
  6. buffalo bob

    cold smoke cream cheese

    No, the only heat occurs in the cold smoke onit. No heat in the MES
  7. buffalo bob

    cold smoke cream cheese

    I have been cold smoking hard cheeses successfuly and would now like to try soft cheeses beginning with cream cheese. I am using MES 30 with Masterbuilt cold smoke unit. Any helpfull hints will be greatly appreciated. Thank you.
  8. buffalo bob

    Please Add or Update Your Location

    I click on "My Profile" and then click on "Edit Community Profile" and cannot find the" Location Field" Please help. Thanks, Bob
  9. buffalo bob

    Cold smoking burgers. Qview

    Thanks, Wade. Just so I understand completely, if I keep the smoker box temp. below 40* I'll be OK? Also about how long should I cold smoke them just to get a decent smoke flavor? I plan to cold smoke the brats for flavor then freeze them for finishing on the grill next summer. Thanks for the...
  10. buffalo bob

    Cold smoking burgers. Qview

    Would this also apply to brats/sausages that aren't cured ?
  11. buffalo bob

    Pops6927's Wet Curing Brine

    I want to cold smoke some brats for flavor, then freeze them untill summer and then finish them on the grill. Will using a wet cure protect the brats from bacteria growth? I am using a MES30 with Masterbuilt cold smoker attacment and the ambient temperature will be about 20*F. This is my first...
  12. buffalo bob

    mes cold smoker kit.

    I just purchased the cold smoker kit for my MES30. I haven't used it yet but plan on smoking some cheese this weekend. As far as the attaching rod with the hook at the end... it was a pain to attach, so I put the hook end in a vise and bent it 90*... easily attaches now.
  13. buffalo bob

    Newbie needs guidance please

    I prefer the ease of elecric over using charcoal...just personal preference after 20+ years using charcoal. I don't notice any diference in taste elecric vs. charcoal, but I suppose some people might. One reason I chose elecric is the ability to maintain a steady temerature ( as long as you keep...
  14. buffalo bob

    Newbie needs guidance please

    You ask about the Weber Smokey Montain (WSM) . I used the WSM 22.5 for over 20 years and was very pleased with it. It is very simple... charcoal and wood CHUNKS on the bottom then the water tray and then 2 racks. My earlier model didn't have a built in thermometer so it was a learning...
  15. buffalo bob

    How did you come up with your screen name?

    Mine is obvious to anyone watching TV in the 50's. The Howdy Doody show was a favorite kids show with Buffalo Bob Smith as the host. There were also Clarabell the clown, Princess Summer Fall Winter Spring and chief Thunder Cloud performing in front of the Peanut Gallery. Many people still call...
  16. buffalo bob

    Newbe

    We live in Traverse City, Michigan. I have been occasionally smoking for over 20 years ( approx. 4-5 times/yr). I used a Weber Smokey Mountain untill last fall when I purchased a Masterbuilt 30 with a cold smoke attatchment. I began using a smoker for ribs, ham, and fish only, but I now want to...
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