Smoker Tips

[87samurai]

Well i just bought a new electric smoker and i was wondering if you guys could share some tips and tricks to smoking.

[dogtuk]

87

what kind of tips do you need

what kind of smoker is it is it a bradley or a little chief

what do you plan on smoking in it

do you want to hot smoke or cold smoke

i will be glad to help you out a little more info on what you have and what you want to do with it will make it a lot easier on me

[87samurai]

Its a cajun injecter smoker i got from joes. i plan on doing all kind of meats mostly game and fish. Just looking for basic tips. Whats the difference between hot smoke and cold smoke?

[dogtuk]

ok here is a link to a site you need to sign up for you will like it i go by salmonclubber over there it has a lot of info for you

http://www.smokingmeatforums.com/

and another http://deejaysworld.net/deejayssmokepit/yabb/YaBB.pl

one more http://www.theqjoint.com/modules/Jig/index.php

if you want more info let me know i will be glad to help out

Huey

[rasbo]

one thing to remember is you dont need have smoke going the whole time its a waste of your smoke material,1/2 hr to an hr is enough meat will only take so much smoke then it just turns darker on the out side and drips off .The same steady temp is most important.

[87samurai]

Thanks for the tips guys. Im going to be making some deer jerky soon so we will see how it comes out.

[NRA4LIFE]

For jerky, try to keep the temperature low.  Many will argue, but I've found the ideal temps to be 105-115.  You will need to use a curing agent, like Prague Powder #1 or InstaCure, when smoking at low temps like that.  Smokers are the perfect environment for growing botulism.  i.e. Right temps, moist, low oxygen levels, etc.  I would highly recommend buying this book: Great Sausage Recipes and Meat Curing: Rytek Kutas.  I have nearly worn mine out.  To me, it is the meat smoking and curing bible.