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Trying out the new smoker today

post #1 of 8
Thread Starter 
Seasoned it up and first smoke...
Plan on trying the apple juice ACV spritz also.

Been a busy day....lol
Did this this morning for the first time as well today.
post #2 of 8

Looks good. Keep the pics coming.

Happy smoken.

David

post #3 of 8
Thread Starter 
Well, the turkey legs and chicken were pretty amazing, think I will stick with ribs on the pit. Just like that crust ya get on the pit. Now the ACV and Apple juice, guess it's what your use to growing up. Just not my thing, but will say it makes things interesting. I may just try a little AJ or pineapple juice next time...
But hey, have to try new things, right?
post #4 of 8
Quote:
Originally Posted by Brentex View Post

Well, the turkey legs and chicken were pretty amazing, think I will stick with ribs on the pit. Just like that crust ya get on the pit. Now the ACV and Apple juice, guess it's what your use to growing up. Just not my thing, but will say it makes things interesting. I may just try a little AJ or pineapple juice next time...
But hey, have to try new things, right?

 

Quote:
Originally Posted by themule69 View Post
 

Looks good. Keep the pics coming.

Happy smoken.

David

 

Quote:
Originally Posted by Brentex View Post

Seasoned it up and first smoke...
Plan on trying the apple juice ACV spritz also.

Been a busy day....lol
Did this this morning for the first time as well today.

What smoker are you using? Are you using wood chips or pellets?

post #5 of 8
Thread Starter 
I bought a master forge 2 door.. And using pecan and apple chips. It had plenty of heat and smoke. I just like being about to sear a bit to get that crust and light bark started. Flavor was good from smoke, I just didn't like the vinegar and AJ. But, I might have over done it to.
post #6 of 8
Thread Starter 
I do have a question..and I may just have to test this a little more to see if I can get it to work for my next application .
I want to smoke some sausage in this smoker but noticed today that I had to get it up to about 225 before I started getting smoke. Maybe if I just started on low it would have gotten there, but it need to have only about 135 to start the smoking on sausage and not sure I can get this that low. Thought I might just hang it and build a little coal and wood in a coffee can and set it in there to start the smoking. I can finish it close to 200 but seems like this smoker wants to get to 200 in a hurry....any thoughts?
post #7 of 8

Just a suggestion, if you plant to warm or cold smoke there are numerous aux. smoke generators. Although most folks around here cook their sausage then chill to be government safe. That means to 150/155 to cook then chill or you can cold smoke or warm smoke then cook in a more controled enviroment. Its like everything else numerous options and its what you decide what is best for your type cooking.

 

I have a Masterbuilt cold smoke unit as well as a AMPs. Both are good. Amps needs a better air flow than the Masterbuilt but it uses pellets. That means it smokes longer. But using pellets it smokes less. Everything is relative. So its all about what you want to do. Its all in what you want or I guess more what you become more acustomed to.

 

Just a thought on your smoker, did you allow your box to come up to temperature first then check for smoke? If not, you must remember that a chip must come up to temp to start to smolder also. Yes, I know the heater must be on to make smoke, but it takes a liitle time for it to get there.

 

Heres what I did with my sausages, I always start high with vents open and the door cracked, this allows the sausage or cured or brined foods to de-water first. I will de-water for either one or two hours, usually if two I will start the smoke after one hour. Then I really monitor the vent and door and smoke, I want smoke but no heat. I like doing about a 4 hours smoke without exceeding 130 degrees. Usually when I forget and hit 140+ I start to see a change in texture.

 

You jknow, something like 1hour at 100, 1 hour at 110, 1 at 120, 1 at 130. I have exceeded 6 hours but not only is it tuff, but I really have not cared for the end result. Some times you can just have a bit too much smoke.

 

Don't forget to allow cured sausage to dry a bit and mellow before freezing if possible. Chilling in ice water after smoking is a highly accepted practice also, big pan of ice water works wonders.

post #8 of 8
Thread Starter 
Foamheart, thank for the info..great stuff there.
I didn't think about cracking the door to let some heat out, good idea.
The info I had from watching some of the supply companies instruction videos was this about heat.
Smoke at about 135 till the internal temp hits 85 then increase the temp to 185 and cook it internal temp of 155-160 for a couple of seconds then pull it and go ice water to set the fat. Seems like that is going to take a while to get to that IT with only being at 185.
The cold smoke was kinda what I was thinking with putting a few hot coals in a coffee can and adding some wood to get smoke immediately . Will get some heat but smoke.
Funny how it always looks so easy in the video until ya try to get your eq to play right. Lol
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