Recent content by kz0m

I've been looking on YouTube regarding smoking almonds, pecans, walnuts, etc.  Just curious if anyone on the forum has smoked different nuts before and how they turned out?  One fellow on YouTube puts a coating on them after putting a small amount of peanut oil on them and then smokes them...

I've listed three other smoker devices a few days ago, last night I tried out the A-MAZE-N AMNPS 5x8 pellet smoker which can be used for cold or hot smoking. This experiment was without food in the 3D smoker but I did put a full drip pan of ice on the first shelf to help keep temperatures down...

Well, I've taken the time to compare three cold smoker devices and decided to throw in a topic which most likely has already been covered in this forum. Yesterday I cold smoked cheese using my 3D and the A-MAZE-N 6" tube pellet smoker, I have already put information on the forum regarding that...

I decided to take part of today to try my hand at cold smoking some cheese, my first time but with so much info here on the forum, I was able to gather a lot of information so I took the plunge. I was going to do one of three things, use the cold smoke plate from SI that I have, try out the...

Just curious if anyone has cold smoked a ham that is already cooked?  Wanted to see about adding Apple smoke to increase smoke flavor.  Wasn't sure if the cooked meat would even absorb the smoke?  Thank you for the advice. Carl

Just curious who has used Dr. Pepper, cherry flavor or other for injection into meats, mainly pork?  Any suggestions and taste experience appreciated ;-)