gavin16
Meat Mopper
That chart is awesome, thanks for posting that Mr T! I do have a question with references to smoke color as well as smell, just reading on here I just assumed blue was all you ever wanted to ideally smoke with.. Now, I know that stick burners will get white smoke but my offset puts off blue after it burns the new wood for a bit.
About a month ago I tried to smoke some cheeses for the first time, using my Brinkmann vertical offset, and my AMNPS in the firebox side. I lit it any way I'd normally light it for my MES, and the offset has MUCH more ventilation than that thing... However when I'd put the AMNPS in the firebox I would only ever get white smoke. I put a fan at the intake, adjusted the exhaust and intake... nothing seemed to get it to work right, so I gave up and did not smoke the cheese, for fear of ruining it.
The smoke was white/pale gray in color and smelled like ash, so I assumed it would make all of my cheese taste the same.. Was I right in not smoking the cheese? Could my offset had too much airspace for that AMNPS to properly fill with smoke? If it doesn't smell good I just assume that it isn't the right. lol
About a month ago I tried to smoke some cheeses for the first time, using my Brinkmann vertical offset, and my AMNPS in the firebox side. I lit it any way I'd normally light it for my MES, and the offset has MUCH more ventilation than that thing... However when I'd put the AMNPS in the firebox I would only ever get white smoke. I put a fan at the intake, adjusted the exhaust and intake... nothing seemed to get it to work right, so I gave up and did not smoke the cheese, for fear of ruining it.
The smoke was white/pale gray in color and smelled like ash, so I assumed it would make all of my cheese taste the same.. Was I right in not smoking the cheese? Could my offset had too much airspace for that AMNPS to properly fill with smoke? If it doesn't smell good I just assume that it isn't the right. lol