Last night I did my very first smoke on my massaged MPS 230s. I followed Bear’s recipe for smoke salmon. I was challenged to maintain the low temps required. I discovered some variability in my ThermoPro thermometer, and a wide variety of temps in different positions in the cabinet. The top shelf seems to vary the most, probably due to the vent. I also found that at low temps, I need to put my cast iron pan on top of the burner. Any higher and it won’t generate smoke. I was able to run a hotter flame by cracking open the lower door just a bit. in the end, the salmon came out great! Tonight I am smoking chicken thighs. I’m getting the hang of stabilizing the temps.
I am discovering, one of the best parts of smoking, is hanging on the patio, fussing over the smoke, and drinking this very nice Mexican Cabernet Sauvgnon! It should pair nicely with the chicken.
I am discovering, one of the best parts of smoking, is hanging on the patio, fussing over the smoke, and drinking this very nice Mexican Cabernet Sauvgnon! It should pair nicely with the chicken.