Recent content by kbosch74

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  1. kbosch74

    SMOKIN-IT SMOKER

    Question...why do you use the AMNPS for regular meat smokes? I'm going to order one for cold smoking (as I had a poor experience using the SI cold smoke plate, as you can see from previous posts).  I'm curious what value I may get from this tool for regular ole pork/beef smokes. Thanks.
  2. kbosch74

    AMNPS in the Warthog (Smokin-It # 3 Update)

    I, too, have a SI #3.  Pardon my ignorance, but why do you use the AMNPS for regular meat smokes (I understand for cold smokes)? thanks.
  3. kbosch74

    Anyone have experience with the cold smoke plate for the Smokin It?

    Thanks DM. I decided to return the plate.  I think I'll go the AMNPS route.  Thanks for checking in.
  4. kbosch74

    Anyone have experience with the cold smoke plate for the Smokin It?

    Thanks DM.  I did not try unplugging it, although I should.  Good suggestion.
  5. kbosch74

    Anyone have experience with the cold smoke plate for the Smokin It?

    Thanks, PJ. The first several times I tried this I was using chunks, same results.  I tried chips this time to see if I would have different results. As for the temp...Smokin-It suggests 170.  Videos I've watched show 145.  I'm not sure that it matters since we're cutting off the power prior...
  6. kbosch74

    Anyone have experience with the cold smoke plate for the Smokin It?

    Thank you for the reply. I'm doing everything you're doing, exactly.  The key difference for me is that once I turn the smoker off, the temp inside the box keeps climbing and peaks way over the recommended limit for cold smoking.
  7. kbosch74

    how warm is too warm for cheddar?

    I have smoked cheddar and gouda up to 120 without it melting. It does start to oil up a bit, but not melt. Turned out fine. Havarti, on the other hand, did start to melt at this temp
  8. how warm is too warm for cheddar?

    how warm is too warm for cheddar?

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  10. kbosch74

    how warm is too warm for cheddar?

    I have smoked cheddar and gouda up to 120 without it melting.  It does start to oil up a bit, but not melt.  Turned out fine. Havarti, on the other hand, did start to melt at this temp.
  11. kbosch74

    Anyone have experience with the cold smoke plate for the Smokin It?

    As I stated in the original post, I already do the ice tray on top of the cold smoke plate. I emailed Steve, the owner, this same question...and he couldn't understand why the temp would continue to rise after turning the power off.  Well, me neither, but that actually makes some sense.  I've...
  12. kbosch74

    Anyone have experience with the cold smoke plate for the Smokin It?

    I am doing my first cold smoke of cheese on the #3.  I have followed the typical instructions...cold smoke plate is in, drip tray resting on top of plate filled with ice, turn smoker to around 170 for 20 minutes, then turn it off.  Outside temp is about 35 degrees.  Problem...internal temp of...
  13. kbosch74

    SMOKIN-IT SMOKER

    Anyone have experience with the cold smoke plate? I am doing my first cold smoke of cheese on the #3.  I have followed the typical instructions...cold smoke plate is in, drip tray resting on top of plate filled with ice, turn smoker to around 170 for 20 minutes, then turn it off.  Outside temp...
  14. kbosch74

    Ham cook (reheat) times?

    Thanks, guys.  I think you're right about the room temp...that would've shaved an hour, at least. It was pretty close.  I ended up pulling it after about 3 1/2 hours in the smoker and finished in the oven at 350, which took about another hour.  So 4 1/2 total.  Once it got past about 70 degrees...
  15. kbosch74

    Ham cook (reheat) times?

    Merry Christmas, all. I am following Jeff's rum double smoked ham recipe today.  He says to smoke it for 3 hours.  However, his recipe doesn't say what size. I'm getting a bit worried.  I have an 11-pounder.  It's been in the smoker around 225 for an hour and it's only up to 50 degrees.  I...
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