Super_Dave wrote:
The stove pipe flavor is typically one of two things, stale smoke or combustion. Since you have the fan, I wouldn't think that you have stale smoke. Is there a chance you are getting fire in your mailbox? FWIW, I smoke my cheese for 2 hours. I can't see how you would get a favorable result in 15 - 20 minutes.
Smoldering smoke, no fire in the mailbox..
Always make sure flame is out after getting the pellets lit before putting the smoking tube in the mail box.
Air flow I think is the problem, only have three 1/2" holes in the front of mailbox but keeping in mind that the bottom of the door does not seal so that lets in some air.
Might even consider leaving the smoker door a bit loose to help with air flow on the cheese..
A little puzzling since all the meats taste great, not over smoked and not under smoked.
Have cold double smoked bacon and ham, turns out perfect..
Have to see about making a few more holes in the front of the mail box.. Not gonna happen right now though, 6 degrees F outside with 15 MPH winds and supposed to be -8 F overnight.
Just not good temps to play with a smoker outside..
