Hello All :)

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wholeqcrazy

Newbie
Original poster
Sep 24, 2016
6
12
My name is Nathan and I have lurked long enough. I live around the Tulsa area, in Oklahoma. I have a Mes 40 Bluetooth which I just acquired a week ago and have already placed a mailbox mod on with at least 10ft of smoke cooling/cleaning pipe on. I plan on expanding to the 21ft grande pipe cold smoking goodness that I found on this site, but I need to pace myself a little. My internal probe is slow to adjust but catches up nicely if my Taylor probe can be trusted. Did a max temp run and the internal temp does not go over 280 over 2 hours so I am happy.
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I am currently running the Amazn-pellet tray with 3/4 apple and 1/4 hickory cold smoking with ice in my pan (10 degrees cooler in There!!!) stable at 70 degrees. (Can't wait for cooler weather) Cheese Carbo extra sharp, Cheetos, and some olives.


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Well I pulled it all. Olives three hours good, 3.5 hrs for cheese, and 40 min for the now non-existent Cheetos. (Bought 2 more bags, will go 30 min 2nd try) temp never went over 75 and it is reading 91 ambient. I do not want to wait 2 weeks to try the cheese but I will. Thank you Mr T for all of your cheese info.
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Wish me luck next is the hot smoke of Venison shoulder and 1 Tbone dry aged 35 days (just a few more needed), and some bone in rib-eyes. I love having an actual butcher shop for meats. But the shoulder is not mine but I do get a cut of it.
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Thank you Thank you!!!! SMF!!! Smoked at 175 till IT 125. Rested 10min.
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Seared on my grill with Royal Oak.
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Melts like butter!!!! Venison not up to IT 135 yet. Eating with baked red potatoes slathered in smoked butter.


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