MULES SMOKED KOSHER SALT IN MES40 WITH AMNPS WITH QVEIW

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

themule69

Epic Pitmaster
Original poster
I was going to smoke some Cornish hens and had some room left it the smoker. since I was low on smoked kosher salt. I figured might as well fill it up. It was hot smoked at 215 deg for 6.5 hours. while the yard bird was smoking. Then turned off the heat and let the AMNPS burn till it ran out of pellets. Not sure how long it burnt. i was using apple pellets.

here are a few pics.

1









Happy smoken.

David
 
Nice Job David!!!

Birds look Great, and I love smoked salt------Never would have guessed that, eh???

Bear
 
We have been using a Smoked Serrano Salt that we picked up from Whole foods. When the hatch chiles go on sale this summer we are going to make some Smoked Hatch Chile Salt.
 
chickens look nice.....great color on them!  Salt looks nice too!

Kat
Thanks Kat
Looks good! I do mine on a screen so I don't have to keep stirring it to distribute the smoke throughout. 
I have been going to make a screen that will fit in the MES. i have one. but it won't fit the MES.

It does make it easier.

David
 
Last edited:
 
Looks good! I do mine on a screen so I don't have to keep stirring it to distribute the smoke throughout.
th_dunno-1%5B1%5D.gif


not to make this look like another not thought out question but here goes, this screen your discussing mush be a very fine mesh to not allow a of the salt to work thru to the fods below? or are you doing it over a pann (and the purpose is not full circulation) and still stiring every so often?

Thanks for the imput from all,

Tom
 
 
th_dunno-1%5B1%5D.gif


not to make this look like another not thought out question but here goes, this screen your discussing mush be a very fine mesh to not allow a of the salt to work thru to the fods below? or are you doing it over a pann (and the purpose is not full circulation) and still stiring every so often?

Thanks for the imput from all,

Tom
I have the same question!  I don't see how a screen can take the place of stirring the salt.
 
He is smoking kosher salt which is like a small grain rock salt. Using the screen allows the smoke to hit the salt from every angle. When you use a pan the smoke is only getting to the top layer.therefore you have to stir.
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky