Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: 87samurai on December 16, 2008, 12:26:23 PM
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Well i just bought a new electric smoker and i was wondering if you guys could share some tips and tricks to smoking.
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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
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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?
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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
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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.
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Thanks for the tips guys. Im going to be making some deer jerky soon so we will see how it comes out.
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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.
