New to the forum

Discussion in 'Roll Call' started by spacecadet, Feb 23, 2012.

  1. Hi all,

    I've been a lurker here for a few weeks, finally decided to join you folks.  I live in Port St. John, FL (east-central fl...Florida's Space Coast).  Transplanted from the Steel City.  I have been smoking food for 5-6 years, mostly butts, BB ribs, whole chickens, turkey breast and ham.  I own two smokers...a Lowes bought 16X16X48 vertical propane and I've just purchased a Brinkmann Trailmaster LE.  I have done most of the mods to the BTLE including baffle and tuning plates, stack extension.  I also bent some steel mesh(probably not the right word) at about a 30 degree angle and put in the FB to funnel the coals to the middle.  I may do the basket mod also.  Reading up on the minion method and will try that next time. I only have one smoking session with the BTLE (bacon wrapped chicken cordon bleu...actually, didn't really happen...I don't have pics...burp!...the resident cheesehead is going to wear me out).  Feeling my way through the new process of a charcoal/wood vs. propane smoker.  It is a learning curve for sure.

    Lot's of information here.  You folks are awesome!!!  Can't wait to try my hand at some ABT's for the Daytona 500!!

    I do have one question.  I was thinking of picking up a 6X8 AMNS for my vertical to cold smoke bacon and cheese.  Without the use of the propane, will that keep the temps below 100?  The interior measures 16X16X32 I believe.

    Sorry for the life story. I look forward to increasing my smoking skills and picking some brains along the way.  I'll get some pics going for next time.

    (I'll update my location on my profile as well)
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF!

    Would you update your profile to include your location. Thanks!

    The AMNS will work very well in your smoker for cold smoking cheese & bacon. I'm in FL too, and even in the summer you can cold smoke cheese. If the smoker gets a little too warm you can just put a big pan of ice on a rack below the cheese.
     
  3. Thanks for the welcome.  I will order the AMNS. I highly doubt I'll ever smoke again in July. Dodging lightning bolts and heat stroke does not appeal to me. 
     
  4. venture

    venture Smoking Guru OTBS Member

    Welcome aboard!

    Before ordering the AMNS, I would take a look at the AMNPS as well. It will handle either dust or pellets.

    Good luck and good smoking.
     
  5. moikel

    moikel Master of the Pit OTBS Member

    Same sort of weather down here[​IMG]ice works a treat .Harder cheese will keep its shape better than say mozzarella better to start with the ice in rather than put it in after you realise its got to hot[​IMG]  you cant unmelt cheese. Worked this out the hard way .
     
     
  6. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  to SMF . You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. 
     
  7. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    :welcome1:
     
  8.  I'm with Venture, I like the AMNPS.    

     Chuck

                                 
     
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    [​IMG]to SMF -  I agree with the others the AMNS or AMNPS will make you very happy
     
  10. Hello and welcome to SMF!
     
  11. Thanks to all. Maybe I missed it, but I checked the website and the size of the AMNPS is not listed.  Does anyone have that information? 
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The AMNPS is about 5 1/2 by 8.
     

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