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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. May 22, 2020 at 2:24 PM
    Pablo8

    Pablo8 Juan Fresh Taco

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    Thanks!

    I like a good challenge. I'll try my pellet smoker and go for dry. Thanks!
     
    Last edited: May 22, 2020
    Bigdaddy4760 and DC 17_3 like this.
  2. May 22, 2020 at 2:36 PM
    WBF610

    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    do the dryer vent mod, and buy nomex tape to seal the lid and other spots. The dyer vent makes the heat and smoke go down to grate level before exiting the smoker. It will even out your temps, and be a little more efficient.

    Mine is held in with just the pressure of the vent in the exhaust pipe.
    It’ll be a huge difference. Without it, the smoke and heat rises right out the top.
    I never use wet/damp wood. I want my chips and chunks dry. They combust faster and seem to burn cleaner, instead of smoldering.
     
  3. May 22, 2020 at 2:51 PM
    TheCochese

    TheCochese On your left...way left.

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    OK, so might as well ask here since I thought I saw a grilling thread but can't find it.

    Might be looking to get into charcoal/smoking. Have a gas grill that is plenty big enough and enjoy using, but I'd also like to smoke some things, mess around with coals, maybe even pit fire some small pottery my daughter wants to do on a wheel we are going to get her. Some of it is I'd like to learn the craft, I was never that great at getting a good temperature and getting things to cook properly before. I assume I was just impatient.

    I'm between the Weber Original Premium and the Akorn 20". The Akorn is roughly double the price, but I would probably make that up in saved charcoal costs within a year or two. The reviews are all over the place for the Akorn (particularly for longevity) and the Weber generally gets rave reviews. Part of me says Akorn because it can hold temperature better for long cooks, part of me says Weber because I don't know how committed I will be to using it with a gas grill right next to it and the ease of use it brings.

    If it makes any difference we aren't really a cook outside and eat outside and do things outside family because our backyard sucks and is filled with mosquitoes. I am trying to fix the setting, but we aren't there yet.
     
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  4. May 22, 2020 at 3:12 PM
    TK-422

    TK-422 Toyota! Oh what a feeling.

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    I have made jerky on both electric and pellet smokers. Both work well. They guys at work offer to pay for whatever I can bring them.

    You want the Temps to be way lower for jerky 150* to 160*.
     
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  5. May 22, 2020 at 3:13 PM
    Pablo8

    Pablo8 Juan Fresh Taco

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    @TheCochese before anything get a $20 smoker tube, and some pellets of your choice. Try that.
     
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  6. May 22, 2020 at 3:17 PM
    Fernando

    Fernando ! GIT-SUM !

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    Think I'll be ok with the dehydrator?
     
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  7. May 22, 2020 at 3:26 PM
    Pablo8

    Pablo8 Juan Fresh Taco

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    I know it will work.
     
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  8. May 22, 2020 at 3:35 PM
    TK-422

    TK-422 Toyota! Oh what a feeling.

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    A dehydrator should work fine although I have never used one.

    I forgot to add if you are making jerky at 225* you are cooking it, not dehydrating it.

    From the electric smoker.

    [​IMG]

    [​IMG]

    and the pellet smoker.

    [​IMG]

    [​IMG]

    I prefer the pellet smoker. Since the one I have is double walled it is easier to keep the lower temperatures more stable.
     
  9. May 22, 2020 at 3:50 PM
    Pablo8

    Pablo8 Juan Fresh Taco

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    My pellet smoker can hold 150-160°F - that looks awesome!
     
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  10. May 22, 2020 at 3:59 PM
    Toywoodsguy82

    Toywoodsguy82 Well-Known Member

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    Just doing a couple of meatloafs in the smoker tonight. One has a bunch of rub the other one is spiced while mixing the meat together.

    it will be finished off with a bbq glaze in about 2 hours.

    FA9B8278-EA01-4539-92C4-BB7B6AFB2EFC.jpg
     
  11. May 22, 2020 at 4:04 PM
    Toywoodsguy82

    Toywoodsguy82 Well-Known Member

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    Also since I have been busy with other things here’s some pics of my venison jerky I did on my pellet pooper.

    I did four batches.
    Batch 1 was salt and black pepper and it turned out pretty dry

    batch two was the same flavor as batch 1 but it came out better

    batch 3 was teriyaki and my uncle said it was pretty consistent and was good. So I’ll take that as a win

    batch 4 was the first marinade I did and it turned out pretty good.

    28B8147C-4DD2-4CFA-854A-055936FBBF1D.jpg
    C5D0E59E-4E68-42CC-BD98-A077C7784E2B.jpg
    D5CB5E69-058B-4D05-957F-63543AE1705D.jpg
     
  12. May 22, 2020 at 4:56 PM
    308savage

    308savage Well-Known Member

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    Has anyone smoked sardines? Ya, ya, I know, :puke:, but I like fish!
     
  13. May 22, 2020 at 5:08 PM
    DC 17_3

    DC 17_3 Well-Known Member

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    One of the few things I haven't tried . But I'd be interested in time/temp/recipe!
     
  14. May 22, 2020 at 5:32 PM
    Cold Iron

    Cold Iron Well-Known Member

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    Chris is spot on you don't want to go over 160° or you are cooking it. I have an Excalibur dehydrator and also make it on the WSM. I prefer the real smoked method over the dehydrator, personal preference.

    You want the meat as lean as you can and trim any fat off it. I will pay to have it sliced when I buy it but not every place will do that. For that I use a jerky board.

    [​IMG]

    Used to have a meat slicer but when it died didn't replace it. PITA to clean and would just as soon pay to have someone else do it and they can do the cleanup.

    I have a jerky shooter and have done ground beef in the dehydrator before also but it is not my favorite, OK once in awhile though.

    [​IMG]

    Normally you cure it with a mix and seasonings I also make my own. Hi Mountain makes several and I like them, you can pick them up at Fleet Farm around here.

    On the WSM I use pizza screens and cut 1" thick red oak dowel for spacers.

    [​IMG]

    It is a pain because no matter how you make it never seems to dry evenly and have to rotate it. One reason why even slices are important, it helps. I would think a vertical pellet smoker like Chris uses would be the perfect jerky making machine.

    Not sure you save a lot of money making your own compared to bulk by the time it is all said and done, but you can make it the way you want. Without sugar and reduce the sodium. On the other hand those 2 things are what make commercial jerky so addicting....

    Not sardines but smelt back in the early 80's. Was back "home" on recruiting duty and my mother did income taxes and someone paid her in buckets of smelt for doing their taxes. I smoked a 5 gal. bucket of them after cleaning them.

    The next night my BIL and I got home from a night out on the town and were hungry and seen them in the fridge. And a jar of blue cheese dressing. We dipped them in blue cheese and ate a metric shit ton of them that night. Burped smoked smelt and blue cheese for around 3 days after IIRC. Was actually really good. From what I can remember.
     
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  15. May 22, 2020 at 6:37 PM
    TK-422

    TK-422 Toyota! Oh what a feeling.

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    Yeah I prefer it a little thinner so I use a slicer. The trick is to put the meat in the freezer for an hour or less so it stiffens it up a little and doesn't flop all over while you are trying to slice it.

    Yes cleaning up afterward is a PITA.

    [​IMG]

    Best Recipe every loves including me.

    2 parts wine to 1 part worshy
    Stella Rosa red wine (I tried others and it came out nasty)
    Worcestershire sauce
    1 red onion sliced
    1 large garlic sliced
    salt and pepper to taste
    optional smoked paparika
    cut it bag it and fridge it for 6-24 hours.
     
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  16. May 22, 2020 at 6:40 PM
    Bigdaddy4760

    Bigdaddy4760 Well traveled Older Than Dirt

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    Sounds good I give this a try
     
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  17. May 22, 2020 at 6:47 PM
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    Anyone try this lump?

    20200522_170225.jpg
     
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  18. May 22, 2020 at 6:53 PM
    Fernando

    Fernando ! GIT-SUM !

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    Damn. I can cancel my order and get a smoker instead. Im just a noob. That jerky looks yummy
     
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  19. May 22, 2020 at 6:55 PM
    Martyinco

    Martyinco Well-Known Member

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    Hat temp are you running your pellet smoker at for the Jerky? (Sorry if you answered and I missed it)
     
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  20. May 22, 2020 at 7:41 PM
    Toywoodsguy82

    Toywoodsguy82 Well-Known Member

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    Ok. So here’s the final product...

    left side has seasoning in the meat and half of it was glazed

    right side had seasoning in meat and rub put on top. Again half was glazed.

    daughter asked if I could only glaze half because she didn’t want the glaze.

    has red bell peppers, celery, garlic in them. Forgot to get an onion

    Used bread crumbs, 2 eggs, half and half for the binder.

    F99B3664-CE34-44CA-AB1F-A9C30D76512E.jpg
    63C8954D-4A63-4F14-822C-FCBA9AD61DC6.jpg
     

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