MULES SMOKED KOSHER SALT IN MES40 WITH AMNPS WITH QVEIW

[themule69]

I was going to smoke some Cornish hens and had some room left it the smoker. since I was low on smoked kosher salt. I figured might as well fill it up. It was hot smoked at 215 deg for 6.5 hours. while the yard bird was smoking. Then turned off the heat and let the AMNPS burn till it ran out of pellets. Not sure how long it burnt. i was using apple pellets.

here are a few pics.

1

smoked salt 1.JPG

• themule69
• May 21, 2013

mes 1.JPG

• themule69
• May 21, 2013

mes 17 salt.JPG

• themule69
• May 21, 2013

mes 18 salt.JPG

• themule69
• May 21, 2013

mes 19.JPG

• themule69
• May 21, 2013

salt 3.JPG

• themule69
• May 22, 2013

salt 2.JPG

• themule69
• May 22, 2013

salt 1.JPG

• themule69
• May 22, 2013

Happy smoken.

David

 

[Bearcarver]

Nice Job David!!!

Birds look Great, and I love smoked salt------Never would have guessed that, eh???

Bear

 

[themule69]

Nice Job David!!!

Birds look Great, and I love smoked salt------Never would have guessed that, eh???

Bear

Thanks Bear. i hate to not fill up a smoker.

Happy smoken.

David

 

[driedstick]

That looks great I will be trying me some real soon.

 

[themule69]

That looks great I will be trying me some real soon.

thanks driedstick.

anytime i have room in the smoker i add something pepprica, salt, peppers, nuts something. just remember to put it on top of the yard birds.

Happy smoken.

David

 

[djtrixx]

Mule,

Did you use a water pan when you did this? 

 

[themule69]

Sand in the water pan covered with foild

Happy smoken.

David

 

[oldschoolbbq]

Yeah, nice , Mule. So easy and so good.....

 

[themule69]

Thanks Stan

David

 

[dirtsailor2003]

We have been using a Smoked Serrano Salt that we picked up from Whole foods. When the hatch chiles go on sale this summer we are going to make some Smoked Hatch Chile Salt.

 

[smokinhusker]

Looks good! I do mine on a screen so I don't have to keep stirring it to distribute the smoke throughout. 

 

[kathrynn]

chickens look nice.....great color on them!  Salt looks nice too!

Kat

 

[themule69]

We have been using a Smoked Serrano Salt that we picked up from Whole foods. When the hatch chiles go on sale this summer we are going to make some Smoked Hatch Chile Salt.

I like to smoke Peppers Ok i like to smoke anything i can get in the smoker.

David

 

[themule69]

chickens look nice.....great color on them!  Salt looks nice too!

Kat

Thanks Kat

Looks good! I do mine on a screen so I don't have to keep stirring it to distribute the smoke throughout. 

I have been going to make a screen that will fit in the MES. i have one. but it won't fit the MES.

It does make it easier.

David

 

[Bearcarver]

Thanks Kat

I have been going to make a screen that will fit in the MES. i have one. but it won't fit the MES.

It does make it easier.

David

In think I got a set of three from the "Dollar Store" for a Buck.

Bear

 

[oregon smoker]

 
Looks good! I do mine on a screen so I don't have to keep stirring it to distribute the smoke throughout.

not to make this look like another not thought out question but here goes, this screen your discussing mush be a very fine mesh to not allow a of the salt to work thru to the fods below? or are you doing it over a pann (and the purpose is not full circulation) and still stiring every so often?

Thanks for the imput from all,

Tom

 

[leah elisheva]

That's fantastic! Both the salt and the Cornish hens!!! Nicely done! Cheers! - Leah

 

[sigmo]

 

not to make this look like another not thought out question but here goes, this screen your discussing mush be a very fine mesh to not allow a of the salt to work thru to the fods below? or are you doing it over a pann (and the purpose is not full circulation) and still stiring every so often?

Thanks for the imput from all,

Tom

I have the same question!  I don't see how a screen can take the place of stirring the salt.

 

[eman]

He is smoking kosher salt which is like a small grain rock salt. Using the screen allows the smoke to hit the salt from every angle. When you use a pan the smoke is only getting to the top layer.therefore you have to stir.