OverSmoker in Columbus OH

Discussion in 'Roll Call' started by fastcote, May 20, 2016.

  1. fastcote

    fastcote Newbie

    Just got a MES 40 and a cold smoker attachment.

    My only experience is grilling (Hot and FAST). [I can cook pizza on that Weber summit in 3 minutes flat]

    So, I'm going to take a bit to learn Low and Slow...

    I'm crazy excited to master this thing. My first attempt was pretty bad: I tried jerky but the result was overly smokey and acrid tasting. I Loaded the cold smoker attachment nearly full of dry chips (peach). I'm sure it was too much and too dry but constructive criticism is welcome.

  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Welcome to the forum.

    I have the smoker attachment too & if you put a piece of pipe between the smoker & the chamber it will cool & clean the smoke. Don't soak the wood chips. Here's a photo of what I'm talking about.

    Hope this helps,

  3. fastcote

    fastcote Newbie

    Thanks Al,

    I have seen a few mods like that online but I am having trouble reconciling the fact that the cold smoker makes acrid smoke as designed but chips inside the MES don't.

    It's a tough decision on having to "MacGyver" a pipe duct.

    Also, The chips lasted no where near the claimed 6 hours. I'm thinking I may as well bail on the cold smoker and go back to feeding chips through the side feeder.
  4. fastcote

    fastcote Newbie

    gave up on the cold smoker on 2nd try...

    3-2-1 ribs. yum!

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