I've decided to try the A-Maze-N-Pellet-Smoker I just ordered im my Big Green Egg. Has anybody done this before? I want to first try smoking a couple different cheeses like provolone and chedder. I have read the forum on the matter and will try 4, 6 , and 8 hours. I have been very successful with my smoked cod, salmon and halibut with just using lump coal and chunks of cherry. Next I am going to try the new pellet smoker to augment the smoke. Is it okay to cold smoke the salmon for say 4 - 6 hours before I start the fire? I'm slightly concerned about bacterial problems but have been told that as long as I get the fish up to 155 I will be fine. I don't like to overcook my smoked fish. Would it be better to just add the use of the pellet smoker along with how I have been smoking the salmon? (2 to 3 hours at 80 - 135, followed by at least 2 hours at 175 - 180 adjusting longer for thicker fillets)
The same question applies cooking pork butts or pork tenderloin. I have been very successful with them but I always wonder if there are ways to improve and if this may be the way to do it?
The same question applies cooking pork butts or pork tenderloin. I have been very successful with them but I always wonder if there are ways to improve and if this may be the way to do it?
