Food Smokers and Smoking Tips/Tricks/Techniques

I need to figure this stuff out on the smoker. Need a buddy that hunts and can hook me up to.

 

That looks so good man. Can't believe I've never seen that

 

First time I’ve tried it, will definitely do it again. There’s plenty of recipes out there, just make it your own

 

I smoke 15-20 lbs of jerky a week to sell, mostly at my and my wifes work. I do muscle jerky instead of hamburger/jerky gun jerky. I find it way easier and better in my opinion.

 

Can do it with beef, just get leanest stuff. I like ground better. Its pretty easy really

 

Smoked garlic herb and Parmesan crusted wings

 

Happened on this page, from homepage… was at a clearance type store and came across a cold smoke generator. Being a shade tree mechanic, I immediately thought “cool, my vac testing just hit a new level for $12!”

Yea, I know yous guys are laughing uncontrollably right now…

Anyone in my local interested? I’d consider shipping.

 

What is it?

 

Honestly, I haven’t tried to brand name it. It’s two stainless cylinders, a tube and some sort of controller box/knob. I guess I should look for a brand/model.

EDIT: the box said what it was, wasn’t until I opened and got confused.

 

No fingerprints too.

 

I wash my hands regularly when cooking/serving, but seeing fingernails in food photos weirds me out, even my own.

I always cook/serve with gloves when I’m hired for something because the thought of eating skin cells is repulsive to me.

 

Still looks finger lickin’ good.

 

My guess is chinesium…

 

Good hygienics. I’m not OCD, but having worked in public health you learn how much of things are basic transmission. Watch yourself for part of a day… see how many times you touch your hands together and to your face/eyes/nose. But I can appreciate a good plate holder ​

 

Even if no one is looking I wear disposable gloves for handling food. I wear gloves when preparing the meat (cutting off the fat) and a new set when it's done, like pulling pork.

I go through a lot of gloves but it's worth it and not once has someone I've cooked for gotten sick. Hygiene, meat temperature, handling, etc should all be very important to someone that's doing the cooking.

 

Party ribs and Pork Tenderloin on the pit boss pellet smoker right now. I did a pork butt yesterday as well. I smoke every weekend thanks to a pellet smoker!

 

I have a dehydrator my wife bought me for Christmas a couple years ago thats hidden somewhere in my cluster of a garage (disaster after moving). I REALLY need to get it out and make some jerky, I LOVE jerky but it's so freaking expensive. I prefer muscle over ground also. I don't hunt anymore either so I haven't made venison jerky in a whole lot of years now.

 

Let’s not talk about the rotisserie my father gave me for my grill… never even opened the box. I do ALOT of ribs, chicken breasts, burgers and sausage, most require only time management with flameup satiation occasionally.

 

Felt a bit lazy coming home from work so I ended up stopping at the store and getting a tube of ground turkey with Italian seasoning and just plopped it straight on the smoker for a few hours and put on some garlic bread near the end.

Overall pretty dang good.