Hi Guys... I have finally received my cold smoker maze in, as well as a 5/lb bag of Alder dust. As I mentioned in a previous post, I have a barbeque smoker called a Stumps Stretch that I planned on using as my box for all of this. I could use some help on what to try first. I was thinking that salmo...

Baconologist wrote:
With the A-Maze-N pellet maze smoker, I can smoke at BBQ temps up to 275°.

I'm lost. How does that little pellet smoker generate enough heat to reach temps of up to 275°?

I've cold smoked just about everything generally considered cold smokable with a A-Maze-N sawdust maze smoker. Hams, bacon, sausages, cheese, fish, peppers, tomatoes, etc. With the A-Maze-N pellet maze smoker, I can smoke at BBQ temps up to 275°. That same smoker will also burn sawdust for cold smo...

Hi again all. Firstly, thanks for everyone being so helpful on this site. I am VERY new to all of this so please bare with me. I am also a pit-master who has thus far only cooked meats at temps ranging from 200°-300. I am now wanting to experiment some with cold smoking and would like to know what s...

partycook wrote:The source I use is just on the edge of Milwaukee. They sell in larger bags.They supply mostly commerical sausage makers.

Franz co. po. 344 Buttler Wi. 53007
1-800-262-8700

John

Thank you, John!

Here's the American source for the type of fine smoldering dust that you're looking for: http://www.amazenproducts.com/SearchResults.asp?Cat=21 He makes a very high quality maze smoker. HTH Ahhh... wish I would've found that site before I ordered the maze from this site here Yours looks like it mig...

Brewoz wrote:In a pinch, you could use pellets. Wet them and they will fall apart then dry them.

That's also a great idea! Thanks for chiming in. The website mentioned above has been under maintenance all day and I cannot place an order. arghh

I could only find shops in Europe (UK) so Seattle is highly desirable for me. Thank you!

As the subject says, I'm looking for some suggestions as to the best place in the US to buy an "alder wood DUST" for a little cold smoking maze I just purchased. Any helpful tips would be appreciated. Thanks

I am not looking for chips, but for the dust of alder wood. Thanks

Mark, About two hours ago, I pulled out 10 pounds of this stuff from my smoker. It is marvelous! Best Wishes, Chuckwagon Image Wow, you know exactly what I am looking for. Thank you also for taking the time to explain it a bit further. I am currently reading "Home production of Quality Meats". This...

Red, your expertise is much appreciated. :wink: Thanks pal. Agreed, although I'm feeling pretty lost as to how I should approach this. I wish there were some in the Tampa, FL area who could guide me on this. Are there classes to be found anywhere in the US? I'd go to the Polish one, but it will be ...

Hi Redzed: Yes, Alma was one of the places that I was buying the tenderloins from. They also had kiosks in the shopping mall that I frequented which would carry them. I would be grateful to hear your translation as to how they are made. Thank you. Polędwiczki wieprzowe are pork tenderloins. Polędwic...

Looks great, can't wait to see the finished smokehouse.

Hey Gang: I'm new to this site and very new to cold-smoking. I am wondering if there are any Poles on the english site, or perhaps people who might be familiar with the meat I am referencing below. I used to live in Warsaw, PL and I wrote a friend of mine back there and asked her which meat it was t...

Here's my smoker. It's called a Stumps "Stretch".