I have an MES 30" digital unit. I want to use an AMPNS to cold smoke. Which is better, the 6 x 6 ot 5 x 8. How do you control temperature if cold smoking? Do you set it ona rack or on the "floor" of the MES?
What is "form a pellicle on the meat"?
5X8 pellet smoker.... AMNPS.... Cold smoke with the heat off... If it's cold out, turn the heat on for a bit to warm the smoker... ALSO, you don't want to smoke cold meat.... condensate will form on the meat... preheat the meat to above ambient before adding smoke... also, you know to form a pellicle on the meat before adding smoke...
You air dry the meat to get the moisture on the surface of the meat to turn into a semi-hard, slightly tacky skin. To speed up the process, you can use a small fan so the surface dries more quickly.
What is "form a pellicle on the meat"?