Food Smokers and Smoking Tips/Tricks/Techniques

https://www.tacomaworld.com/threads/air-fryer-recipes.633292/page-42#post-23665751



Just over 11 hours... Smoker has been holding at 250F all day.

Current Weather

 

If you have the opportunities to have multiple smokers/grills there's nothing wrong with that.

Each style has its own advantages and disadvantages. Try them all.. see what works best. Some people have wood piles, some garages full of charcoal, some bags and bags of pellets and even the guy with a single propane bottle can make some really great food!

Don't let any of this intimidate you.. everyone started somewhere and learned along the way.

@SuperBad one thing I like to recommend is keeping a notebook about your recipes and temps and times etc.. makes a useful tool down the road.

 

Left the lid open too long when I was mopping (and rotated) and the temps skyrocketed. Trying to bring them back down now. Skipping the rotation next time.

 

Smokin Saturday.



3.8 Lb tri-tip

 

From last weekend. The chicken and ribs turned out great on the pellet smoker.

I tried smoked mac and cheese using an A-maze-n maze and it turned out awful. I over cooked it.

 

Uh oh @wilcam47 you get the hammer?

 

Ummm @wilcam47 Welcome back!!

You gotta stop causing trouble

 

Ya I’m talking with him now

 

Tried out the Little chief today. Wife is doing a “cleanse” for 10 days so I’m putting off salmon until she’s done but I had to cook something! First try at jerky.

Got a small London Boil and sliced it up


Marinaded it overnight in some Soyaki from Trader Joe’s ...and a little beer.


Racked it up. Threw on some brats because why not!


When I pulled the brats at 4 hours (internal temp was barely 135f so i might have nuked them for 45 seconds...)


Seven hours from start jerky is done!


Pretty good for a first try I think.

 

Well shoot. Tell him I have jerky questions when he comes back!

 

Ok

 

Finally! Exactly 12 hours today....wrapped and in the cooler for a bit.



@Kanyon71 and anyone else thinking about the Charcoal pellets... It's a good flavor (yes I had a sample) but it's not going to replace real charcoal.

Also.. I burned through a whole 20# bag in less than 10 hours.. so a burn rate over 2# / hour... A LOT higher (in my experience) than the Competition Blend.

 

WTF?

 

Hopefully it's only temporary tho IIRC it's not his first time?

 

He be back if not already

 

Turkey meatloaf. And hydration fluid....it’s steamy/soupy as shit down in SE Tejas! Wash your hands y’all!

 

im back dunno what happened.

 

Great! Welcome back.

So...
Do you “cure” your meat before smoking it for jerky?

I see there are dry rubs with “cures” in it but isn’t that just salt?

What is your process? Thanks!

 

Been curing my meat for years before jerking...