Not sure if the members would be interested but I will post this for info anyway.
Here is the A-MAZE-N Smoker.
I partially loaded the A-Maze-N Smoker tray with their product, Maple Sawdust and lit it with a blowtorch.
The smoker sits in the bottom of the SRG.
Temperature inside of the SRG was 67 degrees with a nice thin blue smoke. Smoke time was three hours.
About and hour and a half into the smoke the temperature is still cool at 76 degrees.
Three hours it was still smoking nicely.
It was time to pull the smoke cheese. I should have let the fire die down at the start before I put in the cheese.
Cheese looks good and smells great. We bagged it and it will chill in the fridge for seven days too mellow.
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Next is the fish.
Here is the A-MAZE-N Smoker.
I partially loaded the A-Maze-N Smoker tray with their product, Maple Sawdust and lit it with a blowtorch.
The smoker sits in the bottom of the SRG.
Temperature inside of the SRG was 67 degrees with a nice thin blue smoke. Smoke time was three hours.
About and hour and a half into the smoke the temperature is still cool at 76 degrees.
Three hours it was still smoking nicely.
It was time to pull the smoke cheese. I should have let the fire die down at the start before I put in the cheese.
Cheese looks good and smells great. We bagged it and it will chill in the fridge for seven days too mellow.
\
Next is the fish.
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