Food Smokers and Smoking Tips/Tricks/Techniques

Nice! I have the DB Choice Wifi and have been loving it. Make sure you join the GMG Owners facebook page. Lots of shared recipes and information on there that is super useful.

 

Xmas dinner plans!

 

tea smoked duck happening at our place this year.

 

Sounds great.
Man don't give me ideas! Tea and Apple wood or cherry or alder...

 

it's inspired by Hong Kong tea smoked duck. she's done it twice before. the lesson learned both times is it needs double the time and less temp a bit. so this year I'm super excited about it. most of her family has little interest in different stuff so the duck is half mine!

 

Congrats! I absolutely love my Jim Bowie. I’d say you’ve got a pretty good son for him to get you a nice piece of hardware like that!

 

He is absolutely a good kid. I have always gotten compliments on him from others. Good solid head on his shoulders. 22y/o and planning his retirement while saving to buy a house.

 

Eye of round is king of jerky meat in my opinion. I have done other cuts with good results, however the lean top eye is my very favorite. Remember, slice across the grain.

 

Woooo great save

 

Some lamb kebobs are really good

 

Eye of Round it is! I'm going to try this Dr. Pepper/jalapeno recipe this weekend...

 

When picking one out look for as little fat as possible. Fat = bad for making jerky. Top round will work as will sirloin tip. But eye of round is my first choice also.

I will use a Coke marinade for pot roast sometimes.

Gun Club Coke Pot Roast

I call it gun club pot roast because at the Winona gun club a pair of catering ladies turned me onto it years back. Dr. Pepper does the same thing (tenderizes it) but adds a caramel flavor, I have used it before and like it.

Dr. Pepper steak marinade

You have to post up pictures and your recipe for your jerky once it is done to let us know how it turned out! Been awhile since I've done jerky on the smoker



I use pizza screens and red oak spacers on the WSM but it is a bit of a PITA so have been using the dehydrator more lately. But like the wood smoked jerky better.

 

Haven’t tried jerky on the smoker, what temp is a good starting point for me?

 

I'm following this recipe, and instructions. I'm a former 'sotan, and lifelong Vikings fan, (we were born the same year, and neither of us have won a Super Bowl...). SKOL!

https://heygrillhey.com/dr-pepper-jalapeno-beef-jerky/

Read that link above, lot of good information. You'll find your question asked and answered, about 127 times in the comments at the end of the article!

 

The FDA says 160° so that is what I do it at. I try not to go any higher than 170° but it isn't uncommon for my WSM to run 160-180 even with the ATC shooting that low.

 

My dehydrator runs just over 140F and I've made countless batches with it over the years. Plus, I've never used any "pink" or cure salt on muscle jerky. Back when I made "Slim Jim" type (ground beef/jerky gun) I always used cure. Now I use my pooper on the smoke setting to do my jerky, at that setting it runs at 180F.

 

Can we talk about griddles here? I've been eyeing these for a while. They finally went on clearance at Walmart. My wife banned me from cooking smash burgers inside, so the time was right.

 

I would love a griddle. I just don’t have the space for one. I should just convert my gasser in to one

 

I have one and so does @Kolunatic we love them. I cook lots of meals on ours