Mes cold smoker questions

Discussion in 'Roll Call' started by larwill99, Dec 29, 2014.

  1. Hi everyone, I'm Larry from Amboy, Wa. I own a mes 40 and just got the cold smoker for christmas. Does anyone know any modifications I should be doing, I plan on using it to smoke cheese and bacon. So far I've read about getting a 3" heating duct to cool the smoke down since the unit doesn't go below 100 degrees, curious if theres any other modifications i should be doing thanks
  2. I would do a test run to see what the additional heat does to your chamber first. What's the outdoor temp over there in WA? The duct method would work good. 
  3. Right now its abot 50 degrees
  4. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  5. [​IMG]   Good evening and welcome to the forum, from a cold and drizzly  day here in East Texas. Lots of great people with tons of information on just about  everything.


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