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Been q'n a long time, my first MES arrived two days ago.

mawil1013

Smoke Blower
94
11
Joined Nov 18, 2016
What is this thing!? A hot smoker a cold smoker? Nothing I've found from two good sources indicates it's either.

What is in severely missing is what to do with the temp range, what; 180F to 275F. 

Four recipes in the book and all use 225F?

http://www.meatsandsausages.com/meat-smoking/cold-smoking

http://www.meatsandsausages.com/meat-smoking/hot-smoking

anyway, do we simply run at 225F or are there techniques that can use the entire temp range.

PS: I'm itching to try this out and it's now Saturday, going to spatchcock two chickens, any suggestions, other wise I'll use 250F until done. Rinse, dry, apply seasoning (salt, pepper, garlic and onion powder).
 
Last edited:
13
11
Joined Sep 1, 2016
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. 
 

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