smoking.... Help please?

Katra said:

Ok, so I have this smoker/BBQ.
It's horizontal, the fire box is low and to the left with the main
chamber slightly higher on the right. The smoke outlet is all the way to
the right, opposite the fire box.

I've never tried smoke curing. I'd like to try smoking jerky rather than
just using the dehydrator.

Does anyone have hints/advice for this? There is no built in temp.
guage. I'd have to buy one and put it inside the chamber.

Help???????

Kat,

What you have is called an off-set unit. I can't help you with it
because I use a bullet style. Check out the BBQ FAQ page at
http://www.eaglequest.com/~bbq/faq2/toc.html

There's a wealth of information on smoking and BBQ. If you still have
more questions you may want to wander over to alt.food.barbecue
There is a wide range of people over there. From people who are more
casual q'ers to the hard-core competition folks, to people who own and
run their own business based on this type of cuisine.

My Weber didn't come with thermometers in it either. It has them now
though! One at the level of each grate (two). There are a other
accessories that come in handy but I wouln't invest in them until you
see if you're interested in persuing this method of cooking. The ribs
and briskets are to die for though. I haven't tried a turkey, *yet*.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

In article <[email hidden]>,

Steve Calvin said:

Katra said:

Ok, so I have this smoker/BBQ.
It's horizontal, the fire box is low and to the left with the main
chamber slightly higher on the right. The smoke outlet is all the way to
the right, opposite the fire box.

I've never tried smoke curing. I'd like to try smoking jerky rather than
just using the dehydrator.

Does anyone have hints/advice for this? There is no built in temp.
guage. I'd have to buy one and put it inside the chamber.

Help???????

Kat,

What you have is called an off-set unit. I can't help you with it
because I use a bullet style. Check out the BBQ FAQ page at
http://www.eaglequest.com/~bbq/faq2/toc.html

There's a wealth of information on smoking and BBQ. If you still have
more questions you may want to wander over to alt.food.barbecue
There is a wide range of people over there. From people who are more
casual q'ers to the hard-core competition folks, to people who own and
run their own business based on this type of cuisine.

My Weber didn't come with thermometers in it either. It has them now
though! One at the level of each grate (two). There are a other
accessories that come in handy but I wouln't invest in them until you
see if you're interested in persuing this method of cooking. The ribs
and briskets are to die for though. I haven't tried a turkey, *yet*.

Thanks! I'll check that out. :-)
I've considered investing in an upright instead as I think it'd be
easier to use..... but would rather use what I have if I can!

--
K.

Sprout the Mung Bean to reply...

As we go through life thinking heavy thoughts, thought particles
tend to get caught between the ears causing truth decay- so be sure
to use mental floss twice a day.

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

In article <[email hidden]>,

BOB said:

Katra said:

Ok, so I have this smoker/BBQ.
It's horizontal, the fire box is low and to the left with
the main chamber slightly higher on the right. The smoke
outlet is all the way to the right, opposite the fire box.

I've never tried smoke curing. I'd like to try smoking
jerky rather than just using the dehydrator.

Does anyone have hints/advice for this? There is no built
in temp. guage. I'd have to buy one and put it inside the
chamber.

Help???????

I can't help you with your offset smoker because I don't own one, and have
only watched people use them, but if you will head on over to
alt.food.barbecue and ask your same question, and include tha brand name
(if you can find one) there will be at least one person over there who
will be able to help you.

It is a New Braunfels Smoker. :-)
I could get the model# off of their website.

Quoted message said:

Now, there will be the usual "don't go there, those people are a bunch of
savages...blah blah blah" but you didn't mention any thing about boiling
and I don't remember your ever posting something that would be considered
a troll even over there. Just read the BBQ faq that Steve referred you
to, and I think that you will be fine and get lots of help.

Sounds cool, thanks!
I've got it bookmarked and will peruse it as soon as I'm done with the
lists.....

Quoted message said:

BOB

--
K.

Sprout the Mung Bean to reply...

As we go through life thinking heavy thoughts, thought particles
tend to get caught between the ears causing truth decay- so be sure
to use mental floss twice a day.

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

In article <[email hidden]>,

Steve Calvin said:

BOB said:

Katra said:

Ok, so I have this smoker/BBQ.
It's horizontal, the fire box is low and to the left with
the main chamber slightly higher on the right. The smoke
outlet is all the way to the right, opposite the fire box.

I've never tried smoke curing. I'd like to try smoking
jerky rather than just using the dehydrator.

Does anyone have hints/advice for this? There is no built
in temp. guage. I'd have to buy one and put it inside the
chamber.

Help???????

I can't help you with your offset smoker because I don't own one, and have
only watched people use them, but if you will head on over to
alt.food.barbecue and ask your same question, and include tha brand name
(if you can find one) there will be at least one person over there who
will be able to help you.
Now, there will be the usual "don't go there, those people are a bunch of
savages...blah blah blah" but you didn't mention any thing about boiling
and I don't remember your ever posting something that would be considered
a troll even over there. Just read the BBQ faq that Steve referred you
to, and I think that you will be fine and get lots of help.

BOB

Shoot, anyone who "survives" at afc shouldn't have any trouble over
there.

--
Steve

I'm not easily intimidated...
I got my "usenet baptism" on one of the weightlifting lists.
The people on afc could not possibly be any bigger [censored] than the
regulars that hang out there! <G>

--
K.

Sprout the Mung Bean to reply...

As we go through life thinking heavy thoughts, thought particles
tend to get caught between the ears causing truth decay- so be sure
to use mental floss twice a day.

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

Katra said:

I'm not easily intimidated...
I got my "usenet baptism" on one of the weightlifting lists.
The people on afc could not possibly be any bigger [censored] than the
regulars that hang out there! <G>

I kind of knew that you weren't very meek. ;-) Weightlifting huh? I
used to do that. Actually, I'm getting ready to get back into it. On a
smaller scale though. I just quit smoking (after 41 years) and I need
to take off a few pounds of flab and get some more muscle back. The
elliptical machine should be delivered this week too. (Man, is my bod
gonna freekin' flip out. lol)

As for the smoker. A lot of people love the off-sets so investigate.
They may be fabulous, I just have no experience with them. You're
going to see quite a few ceramic "bigots" there but pay them no mind,
unless of course ya want to. I'm sure that the ceramics are easier for
temp control etc but they have drawbacks too.

Personally, I'm stickin' with my WSM. Love it (thanks to advice to
folks from AFB actually) :

http://www.weber.com/bbq/pub/grill/feature.aspx?g=2820&t=c

--
Steve

In article <[email hidden]>,

Steve Calvin said:

Katra said:

I'm not easily intimidated...
I got my "usenet baptism" on one of the weightlifting lists.
The people on afc could not possibly be any bigger [censored] than the
regulars that hang out there! <G>

I kind of knew that you weren't very meek. ;-) Weightlifting huh? I
used to do that. Actually, I'm getting ready to get back into it. On a
smaller scale though. I just quit smoking (after 41 years) and I need
to take off a few pounds of flab and get some more muscle back. The
elliptical machine should be delivered this week too. (Man, is my bod
gonna freekin' flip out. lol)

I wish you luck! :-)
I've not done any serious weightlifting for about 10 years, but am
planning on getting back into it here shortly. I miss the way it made me
feel...

Quoted message said:

As for the smoker. A lot of people love the off-sets so investigate.

Ok! Thanks!

Quoted message said:

They may be fabulous, I just have no experience with them. You're
going to see quite a few ceramic "bigots" there but pay them no mind,
unless of course ya want to. I'm sure that the ceramics are easier for
temp control etc but they have drawbacks too.

Like, they can get broken???
Mine is steel and cast iron and lives out in the front yard with a
plastic cover. ;-)

Quoted message said:

Personally, I'm stickin' with my WSM. Love it (thanks to advice to
folks from AFB actually) :

http://www.weber.com/bbq/pub/grill/feature.aspx?g=2820&t=c

Ooh very nice!
I'm just hoping that smoked jerky will preserve better!
But now that I have the tilia, I'll also be able to package it better.

--
K.

Sprout the Mung Bean to reply...

As we go through life thinking heavy thoughts, thought particles
tend to get caught between the ears causing truth decay- so be sure
to use mental floss twice a day.

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

"Katra" <[email hidden]> wrote in message

Quoted message said:

Thanks! I'll check that out. :-)
I've considered investing in an upright instead as I think it'd be
easier to use..... but would rather use what I have if I can!

--
K.

Biggest problem with making jerky in a smoker is keeping the temperature
down. Jerky is cold smoked, not smoke cooked like barbecue. Instead of
burning charcoal, consider using a hotplate with a pan of ships or sawdust
on it to make the smoke. I do that for curing sausages and bacon. You can
see my setup on my web page.
--
Ed
http://pages.cthome.net/edhome/

Katra said:

I wish you luck! :-)
I've not done any serious weightlifting for about 10 years, but am
planning on getting back into it here shortly. I miss the way it made me
feel...

Thanks. I'm doin' really well so far though (although it's only been 4
days) but if I'd have known that quitting smoking was this easy
(knockin' on wood) I would have done it years ago.

I remember when I'd lift for an hour and then run five miles every
day. After it was routine, if I skipped a day I felt like I'd been
drunk for a week the following day! No way I'm goin' back into it
at that level though. Some work in the elliptical and some time on
the free weights is better than nothing.

Quoted message said:

Quoted message said:

As for the smoker. A lot of people love the off-sets so investigate.

Ok! Thanks!

Quoted message said:

They may be fabulous, I just have no experience with them. You're
going to see quite a few ceramic "bigots" there but pay them no mind,
unless of course ya want to. I'm sure that the ceramics are easier for
temp control etc but they have drawbacks too.

Like, they can get broken???
Mine is steel and cast iron and lives out in the front yard with a
plastic cover. ;-)

Quoted message said:

Personally, I'm stickin' with my WSM. Love it (thanks to advice to
folks from AFB actually) :

http://www.weber.com/bbq/pub/grill/feature.aspx?g=2820&t=c

Ooh very nice!

Thanks, not all that much $ either and it works very well.

Quoted message said:

I'm just hoping that smoked jerky will preserve better!
But now that I have the tilia, I'll also be able to package it better.

You'll be very happy once you get the hang of it. Especially with the
Tilia.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Katra said:

Ok, so I have this smoker/BBQ.
It's horizontal, the fire box is low and to the left with the main
chamber slightly higher on the right. The smoke outlet is all the way to
the right, opposite the fire box.

I've never tried smoke curing. I'd like to try smoking jerky rather than
just using the dehydrator.

Does anyone have hints/advice for this? There is no built in temp.
guage. I'd have to buy one and put it inside the chamber.

Help???????

To make jerky, you'll need to keep the smoker at essentially the same
temp as the dehydrator; I think that's around 140° or so.

For room temp preservation, smoke or not, I think you'll need the kind
of nitrate (nitrite?) that sausage/ham people use. If you vacuum seal
the products and keep it in the 'fridge or dreezer, you'll be fine even
without chemicals.

--

===============================================================
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

In article <[email hidden]>,

Edwin Pawlowski said:

"Katra" <[email hidden]> wrote in message

Quoted message said:

Thanks! I'll check that out. :-)
I've considered investing in an upright instead as I think it'd be
easier to use..... but would rather use what I have if I can!

--
K.

Biggest problem with making jerky in a smoker is keeping the temperature
down. Jerky is cold smoked, not smoke cooked like barbecue. Instead of
burning charcoal, consider using a hotplate with a pan of ships or sawdust
on it to make the smoke. I do that for curing sausages and bacon. You can
see my setup on my web page.

Hmmmmm... I wonder if I cured and dried it first, then smoked it
afterwards if that would help? I'm mainly looking for flavor and
something to help inhibit mold more.

--
K.

Sprout the Mung Bean to reply...

As we go through life thinking heavy thoughts, thought particles
tend to get caught between the ears causing truth decay- so be sure
to use mental floss twice a day.

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

In article <[email hidden]>,

Steve Calvin said:

Katra said:

I wish you luck! :-)
I've not done any serious weightlifting for about 10 years, but am
planning on getting back into it here shortly. I miss the way it made me
feel...

Thanks. I'm doin' really well so far though (although it's only been 4
days) but if I'd have known that quitting smoking was this easy
(knockin' on wood) I would have done it years ago.

Hey, I'm glad for you! :-)
Most people have a hell of a time with that...

Quoted message said:

I remember when I'd lift for an hour and then run five miles every
day. After it was routine, if I skipped a day I felt like I'd been
drunk for a week the following day! No way I'm goin' back into it
at that level though. Some work in the elliptical and some time on
the free weights is better than nothing.

I miss having the torso strength to be able to do a headstand... :-(

Quoted message said:

Quoted message said:

Quoted message said:

As for the smoker. A lot of people love the off-sets so investigate.

Ok! Thanks!

Quoted message said:

They may be fabulous, I just have no experience with them. You're
going to see quite a few ceramic "bigots" there but pay them no mind,
unless of course ya want to. I'm sure that the ceramics are easier for
temp control etc but they have drawbacks too.

Like, they can get broken???
Mine is steel and cast iron and lives out in the front yard with a
plastic cover. ;-)

Quoted message said:

Personally, I'm stickin' with my WSM. Love it (thanks to advice to
folks from AFB actually) :

http://www.weber.com/bbq/pub/grill/feature.aspx?g=2820&t=c

Ooh very nice!

Thanks, not all that much $ either and it works very well.

Quoted message said:

I'm just hoping that smoked jerky will preserve better!
But now that I have the tilia, I'll also be able to package it better.

You'll be very happy once you get the hang of it. Especially with the
Tilia.

Indeed!!!
That Tilia I'm sure is going to pay for itself!

--
K.

Sprout the Mung Bean to reply...

As we go through life thinking heavy thoughts, thought particles
tend to get caught between the ears causing truth decay- so be sure
to use mental floss twice a day.

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

In article <[email hidden]>,

Louis Cohen said:

Katra said:

Ok, so I have this smoker/BBQ.
It's horizontal, the fire box is low and to the left with the main
chamber slightly higher on the right. The smoke outlet is all the way to
the right, opposite the fire box.

I've never tried smoke curing. I'd like to try smoking jerky rather than
just using the dehydrator.

Does anyone have hints/advice for this? There is no built in temp.
guage. I'd have to buy one and put it inside the chamber.

Help???????

To make jerky, you'll need to keep the smoker at essentially the same
temp as the dehydrator; I think that's around 140° or so.

Wow, that is low!
So, my horizontal smoker probably _would_ work better than an upright.
A good wood fire will last 12 hours too so I should not have any trouble
keeping it going. I have a nice bunch of cured pecan wood too.

Quoted message said:

For room temp preservation, smoke or not, I think you'll need the kind
of nitrate (nitrite?) that sausage/ham people use. If you vacuum seal
the products and keep it in the 'fridge or dreezer, you'll be fine even
without chemicals.

I was thinking of vacuum sealing it and keeping it frozen.
I'd really rather not use nitrates. ;-) I have also been collecting
clean dessicant packs at work.

Thanks!

--
K.

Sprout the Mung Bean to reply...

As we go through life thinking heavy thoughts, thought particles
tend to get caught between the ears causing truth decay- so be sure
to use mental floss twice a day.

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

Katra said:

Quoted message said:

Biggest problem with making jerky in a smoker is keeping the temperature
down. Jerky is cold smoked, not smoke cooked like barbecue. Instead of
burning charcoal, consider using a hotplate with a pan of ships or sawdust
on it to make the smoke. I do that for curing sausages and bacon. You can
see my setup on my web page.

Hmmmmm... I wonder if I cured and dried it first, then smoked it
afterwards if that would help? I'm mainly looking for flavor and
something to help inhibit mold more.

Ed's definately correct. I missed the jerky part and just saw smoking.

Jerky will be difficult to accomplish in the off-set. Here's the
cold-smoker that I have for jerky, fish, etc
http://www.luhrjensen.com/prod_lure_select.cfm?Stock=9800&CategoryID=17&ProductNo=9800-000-0000

tiny url: http://tinyurl.com/4zfa6

I picked it up used for twenty bucks or I would have made on using an
electric heating element or hot plate, a metal trash can, some kind of
rack system, an old frypan and a thermometer. Should be very simple.
For cold smoking I the temperature should be somewhere around 80-100dF.
When I make jerky, it's running around 90-95dF for about 11-12 hours.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

Katra said:

In article <[email hidden]>,

Louis Cohen said:

Katra said:

Ok, so I have this smoker/BBQ.
It's horizontal, the fire box is low and to the left with the main
chamber slightly higher on the right. The smoke outlet is all the way to
the right, opposite the fire box.

I've never tried smoke curing. I'd like to try smoking jerky rather than
just using the dehydrator.

Does anyone have hints/advice for this? There is no built in temp.
guage. I'd have to buy one and put it inside the chamber.

Help???????

To make jerky, you'll need to keep the smoker at essentially the same
temp as the dehydrator; I think that's around 140° or so.

Wow, that is low!
So, my horizontal smoker probably _would_ work better than an upright.
A good wood fire will last 12 hours too so I should not have any trouble
keeping it going. I have a nice bunch of cured pecan wood too.

Quoted message said:

For room temp preservation, smoke or not, I think you'll need the kind
of nitrate (nitrite?) that sausage/ham people use. If you vacuum seal
the products and keep it in the 'fridge or dreezer, you'll be fine even
without chemicals.

I was thinking of vacuum sealing it and keeping it frozen.
I'd really rather not use nitrates. ;-) I have also been collecting
clean dessicant packs at work.

You should realize that your frost-free refridgerator is very
effectively dehumidified. Anything not well wrapped will be
dehydrated.

Rodney Myrvaagnes NYC J36 Gjo/a

"Be careful. The toe you stepped on yesterday may be connected to the ass you have to kiss today." --Former mayor Ciancia

Katra wrote:

snip Katra said:

Quoted message said:

Quoted message said:

Ok, so I have this smoker/BBQ.
It's horizontal, the fire box is low and to the left with the

main

Quoted message said:

Quoted message said:

Quoted message said:

chamber slightly higher on the right. The smoke outlet is all the

way to

Quoted message said:

Quoted message said:

Quoted message said:

the right, opposite the fire box.

I've never tried smoke curing. I'd like to try smoking jerky

rather than

Quoted message said:

Quoted message said:

Quoted message said:

just using the dehydrator.

Does anyone have hints/advice for this? There is no built in

temp.

Quoted message said:

Quoted message said:

Quoted message said:

guage. I'd have to buy one and put it inside the chamber.

I've made jerkey with my horozontal offset. No trouble at all.
My 2 centavo's:
Build a "small" wood fire, no briquettes or petroleum starters; use
real wood (I ike hockory and oak) and lump charcoal, fully open your
exhaust draft, and keep an eye on it. Might run 3 hours to get it
cooked how you like it. Don't rush it. Be sure and remove all the fat
from your meat. Cutting it uniformly will help it all cook at the same
rate. You might have to move it to various places around the cooking
chamber if you find it cooks too quickly in a given section. Toward
the end, don't feel bashful about adding some sauces, pepper flakes, or
seasonings to your now smoked treat. Store in the fridge if you have
any left.

Pierre

Katra wrote:

snip Katra said:

Quoted message said:

Quoted message said:

Ok, so I have this smoker/BBQ.
It's horizontal, the fire box is low and to the left with the

main

Quoted message said:

Quoted message said:

Quoted message said:

chamber slightly higher on the right. The smoke outlet is all the

way to

Quoted message said:

Quoted message said:

Quoted message said:

the right, opposite the fire box.

I've never tried smoke curing. I'd like to try smoking jerky

rather than

Quoted message said:

Quoted message said:

Quoted message said:

just using the dehydrator.

Does anyone have hints/advice for this? There is no built in

temp.

Quoted message said:

Quoted message said:

Quoted message said:

guage. I'd have to buy one and put it inside the chamber.

I've made jerkey with my horozontal offset. No trouble at all.
My 2 centavo's:
Build a "small" wood fire, no briquettes or petroleum starters; use
real wood (I ike hockory and oak) and lump charcoal, fully open your
exhaust draft, and keep an eye on it. Might run 3 hours to get it
cooked how you like it. Don't rush it. Be sure and remove all the fat
from your meat. Cutting it uniformly will help it all cook at the same
rate. You might have to move it to various places around the cooking
chamber if you find it cooks too quickly in a given section. Toward
the end, don't feel bashful about adding some sauces, pepper flakes, or
seasonings to your now smoked treat. Store in the fridge if you have
any left.

Pierre

In article <[email hidden]>,

Pierre said:

Katra wrote:

snip Katra said:

Quoted message said:

> Ok, so I have this smoker/BBQ.
> It's horizontal, the fire box is low and to the left with the

main

Quoted message said:

Quoted message said:

> chamber slightly higher on the right. The smoke outlet is all the

way to

Quoted message said:

Quoted message said:

> the right, opposite the fire box.
>
> I've never tried smoke curing. I'd like to try smoking jerky

rather than

Quoted message said:

Quoted message said:

> just using the dehydrator.
>
> Does anyone have hints/advice for this? There is no built in

temp.

Quoted message said:

Quoted message said:

> guage. I'd have to buy one and put it inside the chamber.

I've made jerkey with my horozontal offset. No trouble at all.
My 2 centavo's:
Build a "small" wood fire, no briquettes or petroleum starters; use
real wood (I ike hockory and oak) and lump charcoal, fully open your
exhaust draft, and keep an eye on it. Might run 3 hours to get it
cooked how you like it. Don't rush it. Be sure and remove all the fat
from your meat. Cutting it uniformly will help it all cook at the same
rate. You might have to move it to various places around the cooking
chamber if you find it cooks too quickly in a given section. Toward
the end, don't feel bashful about adding some sauces, pepper flakes, or
seasonings to your now smoked treat. Store in the fridge if you have
any left.

Pierre

Mm... sounds yummy! :-)
I have oak and pecan, and lots of chinaberry on top of the pile right
now. I can get the lump charcoal in mesquite around here! I can also get
mesquite smoking chips......

Gonna have to try this for sure, thanks!

--
K.

Sprout the Mung Bean to reply...

As we go through life thinking heavy thoughts, thought particles
tend to get caught between the ears causing truth decay- so be sure
to use mental floss twice a day. -- Swami Beyondanada

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

In article <[email hidden]>,

Pierre said:

Katra wrote:

snip Katra said:

Quoted message said:

> Ok, so I have this smoker/BBQ.
> It's horizontal, the fire box is low and to the left with the

main

Quoted message said:

Quoted message said:

> chamber slightly higher on the right. The smoke outlet is all the

way to

Quoted message said:

Quoted message said:

> the right, opposite the fire box.
>
> I've never tried smoke curing. I'd like to try smoking jerky

rather than

Quoted message said:

Quoted message said:

> just using the dehydrator.
>
> Does anyone have hints/advice for this? There is no built in

temp.

Quoted message said:

Quoted message said:

> guage. I'd have to buy one and put it inside the chamber.

I've made jerkey with my horozontal offset. No trouble at all.
My 2 centavo's:
Build a "small" wood fire, no briquettes or petroleum starters; use
real wood (I ike hockory and oak) and lump charcoal, fully open your
exhaust draft, and keep an eye on it. Might run 3 hours to get it
cooked how you like it. Don't rush it. Be sure and remove all the fat
from your meat. Cutting it uniformly will help it all cook at the same
rate. You might have to move it to various places around the cooking
chamber if you find it cooks too quickly in a given section. Toward
the end, don't feel bashful about adding some sauces, pepper flakes, or
seasonings to your now smoked treat. Store in the fridge if you have
any left.

Pierre

Mm... sounds yummy! :-)
I have oak and pecan, and lots of chinaberry on top of the pile right
now. I can get the lump charcoal in mesquite around here! I can also get
mesquite smoking chips......

Gonna have to try this for sure, thanks!

--
K.

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Pierre said:

I've made jerkey with my horozontal offset. No trouble at all.
My 2 centavo's:
Build a "small" wood fire, no briquettes or petroleum starters; use
real wood (I ike hockory and oak) and lump charcoal, fully open your
exhaust draft, and keep an eye on it. Might run 3 hours to get it
cooked how you like it. Don't rush it. Be sure and remove all the fat
from your meat. Cutting it uniformly will help it all cook at the same
rate. You might have to move it to various places around the cooking
chamber if you find it cooks too quickly in a given section. Toward
the end, don't feel bashful about adding some sauces, pepper flakes, or
seasonings to your now smoked treat. Store in the fridge if you have
any left.

Pierre

Pierre,
While this may be very good it certainly is not jerky, at least in the
traditional sense. Jerky isn't cooked. It's cured and cold smoked. Cold
smoking involves a temperature of around 85dF for substantial periods of
time.

Hot smoking, which I also do is around 250dF-300dF tops but that's
really a form of cooking with smoke. If you're doing this in 3 hours
I'll guarantee that you're hot smoking which doesn't product classic jerky.

--
Steve

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Autograph your work with excellence.