This is my 1st post, other than my intro post.
Yesterday, I smoked for the 1st time on my new electric masterbuilt(the cheap analog one with four legs). I haven't done a "true smoke" for 20+ years.
I smoked salmon that the dear wife bought, 5 lbs of salmon at Save Mart in Norcal for $1.99lb(tail end filets). I used the recommend dry brine from a member in Alaska and cured 14+ hours and tried to run temps in the 120-140* for 5 1/2 hours. The pieces were on the thinner side with the edges a little well done, but still moist. Flavor is way, way better than expected for a 1st timer. Thickest fillet hit 140* with a instant read and I never checked the internal temp after that.
I also purchased the amazen pellet smoker and 20 lbs if misc wood flavors. I used the pit master blend. This thing is awesome!
Now, questions...
1)I used a digital thermo that I ran through the smoke exhaust hole, so it read the very top of the oven. Would I be better if I drilled a hole through mid section of the side, insulation the probe to prevent it from touching the metal cabinet? Or, is there a better way?
2) Does the pellet smoker need to be installed away fro the burner or is it OK to sit one rack where the wood chip pan goes?
3) There is some smoke that leaks from the door, not bad. Should I still insulate for a better seal
Again, thank you for everyone's time/support.
-Brian
BTW.. tomorrow is cheese and then BB ribs
Yesterday, I smoked for the 1st time on my new electric masterbuilt(the cheap analog one with four legs). I haven't done a "true smoke" for 20+ years.
I smoked salmon that the dear wife bought, 5 lbs of salmon at Save Mart in Norcal for $1.99lb(tail end filets). I used the recommend dry brine from a member in Alaska and cured 14+ hours and tried to run temps in the 120-140* for 5 1/2 hours. The pieces were on the thinner side with the edges a little well done, but still moist. Flavor is way, way better than expected for a 1st timer. Thickest fillet hit 140* with a instant read and I never checked the internal temp after that.
I also purchased the amazen pellet smoker and 20 lbs if misc wood flavors. I used the pit master blend. This thing is awesome!
Now, questions...
1)I used a digital thermo that I ran through the smoke exhaust hole, so it read the very top of the oven. Would I be better if I drilled a hole through mid section of the side, insulation the probe to prevent it from touching the metal cabinet? Or, is there a better way?
2) Does the pellet smoker need to be installed away fro the burner or is it OK to sit one rack where the wood chip pan goes?
3) There is some smoke that leaks from the door, not bad. Should I still insulate for a better seal
Again, thank you for everyone's time/support.
-Brian
BTW.. tomorrow is cheese and then BB ribs
