Masterbuilt cold smoker kit

frank68

Fire Starter

Original poster

Jun 16, 2012

32

10

Easton Pennsylvaina

• Jul 30, 2012

• #1

HI all

    there is a cold smoker kit for the masterbuilt.

it is at Bass Pro Shops $59.99 the # 38-614-059-05 i will have one in 2 weeks

hope this help all of you  

  frank68

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

177

Southern Tier of New York State

• Jul 30, 2012

• #2

I wish they'd stop calling it cold smoking, 100° to 120° F isn't cold smoking.
The A-Maze-N smoke generators are the only way to go!



~Martin

 

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s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Jul 30, 2012

• #3

DiggingDogFarm said:

I wish they'd stop calling it cold smoking, 100° to 120° F isn't cold smoking.
The A-Maze-N smoke generators are the only way to go!
~Martin

Click to expand...

I agree, cold smoking some cheese with it will probably make good cheese sauce!

$60 for 6 hours smoke or $40 for 10+hours with the AMNPS........hmmmmmmm?????

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

177

Southern Tier of New York State

• Jul 30, 2012

• #4

Yeah, it's TOTALLY useless for cheese or cold smoked fish like lox.


~Martin

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Jul 30, 2012

• #5

I agree with the others who have posted in this thread and please understand, we have nothing against the MES folks but the AMAZN Smoker will serve you much better than this kit will ever do. I would recommend canceling the order or returning it and purchasing the AMNPS (Pellet Smoker)

Here is the link amazenproducts.com 

Todd is a member here and a sponsor with outstanding customer support  

 

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frank68

Fire Starter

Original poster

Thread starter

Jun 16, 2012

32

10

Easton Pennsylvaina

• Jul 30, 2012

• #6

give me the name of the pellet smoker

thanks frank 68

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Jul 30, 2012

• #7

frank68 said:

give me the name of the pellet smoker

thanks frank 68

Click to expand...

http://www.amazenproducts.com/

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Jul 30, 2012

• #8

Here you go - sorry the first link did not post correctly

http://www.amazenproducts.com/

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Jul 30, 2012

• #9

Yep there's no way that is a cold smoker, not at the temps they state. I own the MES40 and certainly would not use this to cold smoke...AMNPS is a true cold smoke generator.

 

frank68

Fire Starter

Original poster

Thread starter

Jun 16, 2012

32

10

Easton Pennsylvaina

• Jul 30, 2012

• #10

thanks all

i will be baying one

thanks   

                frank68

 

tjohnson

Smoking Guru

Moderator

OTBS Member

SMF Premier Member

Insider

Dec 29, 2009

5,600

139

Savage, MN

• Jul 30, 2012

• #11

So, maybe they finally realized that adding chips every 30-40 minutes is a PITA

I'd like to see one in action

TJ

 

frank68

Fire Starter

Original poster

Thread starter

Jun 16, 2012

32

10

Easton Pennsylvaina

• Aug 4, 2012

• #12

thank you all i just got the AMNS 

frank 68

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• Aug 8, 2012

• #13

The only way to go Frank !

 

BGKYSmoker

Nepas OTBS #242

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Group Lead

Dec 25, 2010

14,249

12,086

Rineyville, KY

• Aug 8, 2012

• #14

Ditto with Martin

AMZNPS is the best

 

smokeamotive

Smoking Fanatic

Jul 1, 2009

709

15

Lees Summit Mo.

• Aug 8, 2012

• #15

What more could I possibly add to this? Everyone pretty well said what there is to be said! Except enjoy your AMZN!!!  

 

roddog

Newbie

May 31, 2010

3

12

Virginia

• Nov 20, 2012

• #16

I was just given one of these and as said above, as a direct use, it is not appropriate for cheese and fish.  That being said, a little modification on the unit and it seems to be in the right 'ballpark" (at least for 15 minutes of fiddling around).  It is holding the mes @ 74-74F internal (50F ambient).  We'll see how 4 hours of this treats the longaniza hanging within...

photo.jpg

• roddog
• Nov 20, 2012

 

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1beezer

Smoke Blower

Feb 26, 2012

136

12

Bangor, Pa

• Nov 24, 2012

• #17

2 hours smoke time I find is what I like best using an AMAZNPS in an MES30 for cold smoking cheese.

 

insane

Newbie

Nov 20, 2012

2

11

Homestead, FL

• Dec 17, 2012

• #18

Roddog what does the inside of the box look like, any pics? Is that a 3 inch aluminum pipe your using to connect the two? 

 

tjohnson

Smoking Guru

Moderator

OTBS Member

SMF Premier Member

Insider

Dec 29, 2009

5,600

139

Savage, MN

• Dec 18, 2012

• #19

roddog said:

I was just given one of these and as said above, as a direct use, it is not appropriate for cheese and fish.  That being said, a little modification on the unit and it seems to be in the right 'ballpark" (at least for 15 minutes of fiddling around).  It is holding the mes @ 74-74F internal (50F ambient).  We'll see how 4 hours of this treats the longaniza hanging within...

photo.jpg

• roddog
• Nov 20, 2012

Click to expand...

The setup looks like it will work, but as the smoke condenses, and mixes with moisture, you're gonna have a black mess coming out of your pipe.

Your deck looks way too nice for a black stain!!

Stick some cardboard under the thing, until you certain it won't drip

My 2 cents

Todd

 

dcarch

Smoking Fanatic

Mar 19, 2013

372

21

• Sep 3, 2014

• #20

"---I was just given one of these and as said above, as a direct use, it is not appropriate for cheese and fish.  That being said, a little modification on the unit and it seems to be in the right 'ballpark" (at least for 15 minutes of fiddling around).  It is holding the mes @ 74-74F internal (50F ambient).  ----"

Wood pellets generate 8500 BTUs of heat per pound. That's enough BTUs to melt 59 lbs of ice.

You can use inexpensive aluminum flexible clothes dryer vent duct to further cool the smoke. They come in several diameters and longer lengths (12"?) They can also make it easier for you to arrange your equipment.

Condensation is good. The black stuff condensed is the black stuff that will not be on your food.

dcarch

 

Last edited: Sep 3, 2014

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