Looking for some Looooong 30+ hour smokes?

[forgiven1]

Hi all,

I am very interested in seeing the techniques and recipes used in smokes that are unusually long like 30-200+ hours. I found this country ham one by Mr. T.
https://www.smokingmeatforums.com/threads/country-cured-ham-from-go-to-show-q-view.134415/

Can anyone point me to more threads where this has been done?

Thanks!

 

[TomKnollRFV]

My method for 30 hour smokes..

Step one: Plug in MES.
Step Two: Set Temperature and time.
Step Three: Put in lit AMNPS when at temp.
Step Four: Check back in 12 hours to refill AMNPS if needed and reset the timer.
Step Five: Success!

;)

 

[forgiven1]

Hi Tom, Thanks for the response. What are some things you typically smoke for 30 or more hours?

 

[daveomak]

What do you have for a smoker ?? Got any pics ???

 

[forgiven1]

Hi Dave, I use a MES 30, mailbox mod and a tube smoker.

A brisket I did with that setup recently :)

I am pretty happy with my setup over all. That brisket was very tasty. I would just like to dial it in a bit more before I go for longer harder smokes. With my setup the way it is now 4-6 hours of smoke is about the max I can do before things start getting bitter.

I saw in Mr Ts post that he can smoke for hundreds of hours using his pan AMNPS and no mention of bitterness. I spent about 4 hours reading over the material found here on smoke particle size, getting a proper burn and how the smoke ring is formed.
https://amazingribs.com/more-techni...nce/mythbusting-smoke-ring-no-smoke-necessary

I can live without the smoke ring, but I can't help but feel like the overall quality of my smokes could still improve. I'm trying to decide if simply blowing yet another $30+ on a AMNPS is going to be helpful (a hand full of threads here seem to suggest maybe) or if I need to go bigger and make an external fire box of some kind so the smoke can be generated at the higher temperature suggested on the website I linked above.

 

[daveomak]

Mr T also used dust in his smoke generators... Less smoke and cooler temps from the dust smoke... I would elevate the sag in that duct so it's uphill...

https://www.smokingmeatforums.com/threads/making-dust-from-pellets.271863/

 

[forgiven1]

Thanks Dave, I'm going to give the dust a try also. What would be the reason for elevating the pipe?

 

[daveomak]

Heat rises.... A sag in the tubing will slow down an air flow that is a "natural draft"...