Smokers ?

Crossbow Hunting

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NTA
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Re: Smokers ?

Post by NTA » Fri Dec 06, 2019 1:11 am

That's cool!


[/quote]

and very tasty ! :thumbup:
[/quote]

This is pretty much the same cuts and quantity I do every year. Sausages second run.
My smoker is made of stainless steel though.
It took me just one season (10 years ago) to find out Bradley smoker is too small for my appetite.
What do you use to generate smoke?

This is what I use and how...

In order for the wood to be effective it is necessary to keep it dry.
The best types of wood for drying meat are oak, beech, ,maple, ash tree...
Beech and maple produce a golden brown color of smoke, which is certainly transferred to the flesh that is dried while, for example, oak gives a brown color. If you want red meat, it is best to use a beech tree.
It is best to get good quality smoke using shavings and chipboard without bark. Air flow is also very important in the average of drying, ie. smoked meat.The most important thing when drying meat is the optimum temperature, which is best achieved with a smaller amount of wood.Of course, you need to know how to maintain a fire, because a lot of smoke is not good, because it affects the quality of meat and is not healthy. :thumbup:

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Fazan
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Re: Smokers ?

Post by Fazan » Fri Dec 06, 2019 7:44 am

I use apple shavings exclusively. Beech is hard to come by around here.
How many hours of smoke per batch you do?

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Carnivorous
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Re: Smokers ?

Post by Carnivorous » Fri Dec 06, 2019 7:52 am

Made another batch of snack sticks yesterday in the Bradley smoker.

Better than the first batch but I would rate them 7 out of 10. I will continue to improve them as I go along!!! :)
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janesy
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Re: Smokers ?

Post by janesy » Fri Dec 06, 2019 7:53 am

Carnivorous wrote:
Fri Dec 06, 2019 7:52 am
Made another batch of snack sticks yesterday in the Bradley smoker.

Better than the first batch but I would rate them 7 out of 10. I will continue to improve them as I go along!!! :)
I haven't smoked anything in a while, but the only tip I can pull out is, when in doubt, less smoke. It'll never make it worse by having less smoke.

Kinda like reloading ammo haha
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Timbrhuntr
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Re: Smokers ?

Post by Timbrhuntr » Fri Dec 06, 2019 9:29 am

I agree with the less smoke. Years ago when I made my first batch of sausages I just poured the smoke to it thinking the more the better WRONG !!

I had an older Italian neighbour that made a brick smoker in his yard. He was out there smoking stuff all the time. The work he put into maintaining the smoke , heat etc I decided smoking isn't for me. Then I saw the new smokers with everything practically done for you and decided to try again. Kudos to all you guys with the old school way of smoking its definitely a skill..

76chevy
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Re: Smokers ?

Post by 76chevy » Fri Dec 06, 2019 1:49 pm

Love me green mountain daniel boone

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Carnivorous
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Re: Smokers ?

Post by Carnivorous » Tue Dec 10, 2019 9:46 pm

Melt in your mouth Jerky!

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rayman
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Re: Smokers ?

Post by rayman » Wed Dec 11, 2019 12:57 am

I picked up a cajun injector electric smoker a couple of years ago when cabelas had them on sale. It's a good entry level smoker for a beginner as it's super easy and almost fool proof, easy to clean also. I do deer jerky, turkeys, and chickens which everyone loves. Just started doing smoked link deer sausage with good results.

A consideration for you guys up north is that it struggles to come to temperature when it's cold, which is usually not a problem for me.

I remember my grandfather's smoke house and have thought about building one like it, but I can see how smoking that way would be a lot more involved than just setting the time and temperature and walking away.

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nchunterkw
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Re: Smokers ?

Post by nchunterkw » Wed Dec 11, 2019 8:54 am

I am all about the REC TEC pellet grills.

https://www.rectecgrills.com/

Use it all the time and smoke about anything. Deer, boar, bear, chicken pork, jerky. You can also turn it up to 500 degrees and use grill plates and get cook like a "regular" grill. A reverse sear steak is pretty awesome. First smoke it at 225 until you have an internal of about 130 then take it off and turn the grill up to 500 and then sear each side for about 3-4 min.
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Re: Smokers ?

Post by longbow joe » Wed Dec 11, 2019 6:49 pm

I have a simple big chief electric smoker as far as I'm concerned it's as good as anything out there just run 2 pans of chips and then leave it alone. No agrivation with pellets or propane
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janesy
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Re: Smokers ?

Post by janesy » Wed Dec 25, 2019 12:19 pm

No smoke today, just good old low and slow toast on the Egg. Brine for 12 hours over night, this one is stuffed, so it's not all that low. Might dial it back after 140 if time allows
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Bcxbow
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Re: Smokers ?

Post by Bcxbow » Wed Dec 25, 2019 12:47 pm

That’s going to be tasty. Love the egg
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robertyb
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Re: Smokers ?

Post by robertyb » Wed Dec 25, 2019 4:25 pm

I just pulled a pork loin off my Akorn Kamado. It sure smells good. :D
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NTA
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Re: Smokers ?

Post by NTA » Thu Dec 26, 2019 1:25 am

Another round...

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Re: Smokers ?

Post by W.Miguire » Thu Dec 26, 2019 7:23 pm

For smoke I use a smoke generator it is made out of a piece of trailer tongue it uses a venture effect and a fish tank air pump for air . you can use it for hot or cold smoke . if you want to smoke butter cheese or eggs you don't need any smoke in your smoker just in the generator . and if you have heat in the smoker you can use it to . it is also easy to adjust the amount of smoke you want.
W.M.

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