Good day for a cold smoke

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thehoz

Fire Starter
Original poster
Dec 6, 2014
35
10
Pittsburgh, PA
40 degrees here outside of Pittsburgh...so I decided to do a cold smoke in the MES 30 with the AMNPS.  Seems the inside of the smoker is around 64 and slowly climbing.  I think I'm just going to let it all sit for 2.5 hours or so.  I'm doing 2 chunks of mozzarella, 2 chunks of longhorn, a ton of mozzarella sticks and a dozen eggs.

 
Last edited:
Great Start !!!
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I love smoked Mozzarella!!!------My Favorite!!
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Bear
 
Looks good now the waiting begins. Let it air before you wrap it, it will make it better IMHO
 
Dang it man that looks great and I see your smoker is full so no complaints from me LOL 

A Full smoker is a happy smoker

DS
 
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