Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Kioti on November 25, 2012, 11:12:39 PM
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In my smoker I get little drips of black stuff from the inside top of my smoker, that drips down on my cheese and meats.
The inside of my smoker is black and seasoned well. I was wondering about the drips...does it need to be cleaned out .. kinda sorta?
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Thats caused by too much moisture. do you have a water tray? if not, your putting your meat in too wet (dont say it :chuckle: ) you need to let it drain more and it will stop :tup: also venting a tad on the ceiling will help. :tup: also for cheese youd be better off using a cardboard box instead of a smoker, all you need is smoke you dont want heat & breaking the cheese down :tup:
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I have a water tray, and the smoker is outside under cover when I smoke.
My meat is all washed and dry when I put it in.... :o
Maybe I should not fill my water tray, sense its outside in the wet atmosphere. Even though its under cover.
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You never need water for cheese. i only use it for chicken and turkey, nothing else, which is a little hotter so it evaps easily.
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Ok Kc thanks...I was wondering about that.
Now I can get on with my Christmas cheese/salmon smoking. :drool:
I have a Smoke Vault 18 and it works great.
So turkeys, chickens and birds...ok.
What about meats and fish..you fill the water tray then?
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like i said, i would never use a water tray for fish or cheese, NASTY, too moist, moisture on cheese causes mold very fast! For cheese i would use a box not a smoker, smokers get too warm. i tend to always do cheese in a box with a soldering iron smoke generator, because with cheese you dont want any heat. read my budget build thread it will explain a cardboard box smoker and soldering iron smoke generator, its the best for cheese :tup:
for salmon yes same thing dont use water, in this cold weather over drying isnt an issue. you smoking not steaming :tup:
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Excellent, excellent...very good smoking advice...much appreciated.
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no problem :tup: Im gonna see if a mod will move our conversation to the "smoker budget build" thread
