- Aug 16, 2014
- 6
- 10
I quit smoking about 4yrs ago. My wife told me I was crazy when I said I wanted to start smoking again. She didn't realize I was talking about meats. I have dabbled in smoking meats in the past (wood chips in foil, smoldering chunks) on my gas grill. I've even managed to cook a pretty mean brisket on a modified Vermont Castings gas grill. Only over the past year has my addiction grown stronger. I started getting serious when I fabricated my own smoke generator using nothing but a perforated stainless bowl with wood chunks in it and an upside down stainless bowl on top to prevent flames. Worked very well. Then I bought an amnts and gave that a whirl. Kind of a supplemental smoke source used while grilling. Most recently I purchased a mbe smoker. This was nice out of the box but I still wasn't happy. After some research I tried my hand at building a venturi smoke generator and was amazed at first. I connected it to a Tupperware chamber augmented with a computer fan for cold smoking. This did a wonderful job on some buckboard slabs but it was just too messy with all off the black goop that oozed all over the place. Just last week I received my amnps, gutted my mbe of its chip loader/tray gizmo and hooked up a sweet mail box mod. Also added a 12" piece of 3" diameter galvanized duct as a chimney. Works like a dream. Currently I'm building a curing chamber out of an old fridge to start fermenting/dry curing meats.
