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Beef Sticks

post #1 of 8
Thread Starter 

Hello everyone! I'm Drew!

 

So I was wondering if someone could share some insight about what happened to my first batch of beef snack sticks.  Like I said, it was my first time so i wasn't exactly sure what to do but i wanted to use my smoker when I made them.  I'll try to talk you guys through the whole process to help figure things out.  First off I own a Masterbuilt Electric Smoker.  I ended up following instructions that advised me to preheat the smoker to 130 and wait until the internal temp reaches 80.  This took me about an hour.  Then I was instructed to put the smoker to 160 until the internal temp reached 145.  During these first two phases I was instructed not to introduce smoke just yet.  Anyway, this second process took about 3 hours to reach 145.  Then I was instructed to put the smoker to 175 and wait until the internal temp reached 160.  During this process I was also advised to introduce smoke.  This process took 8 hours....yes...8 hours.  It was brutal, most recipe's I had seen said it should take anywhere from 4 to 8 hours.  I was not planning on 14 hours total cooktime.  Anyway, more importantly, the beef sticks are done, but they are very dry and oversmoked.  Not really sure what happened.  Or why it took so long.  I had noticed about 5 hours into it the sticks were getting pretty dark and creosote covered so I stopped introducing smoke and just let them cook freely. Anyway any insight you guys could share would be greatly appreciated.

post #2 of 8
Quote:
Originally Posted by valdimer View Post
 

Hello everyone! I'm Drew!

 

So I was wondering if someone could share some insight about what happened to my first batch of beef snack sticks.  Like I said, it was my first time so i wasn't exactly sure what to do but i wanted to use my smoker when I made them.  I'll try to talk you guys through the whole process to help figure things out.  First off I own a Masterbuilt Electric Smoker.  I ended up following instructions that advised me to preheat the smoker to 130 and wait until the internal temp reaches 80.  This took me about an hour.  Then I was instructed to put the smoker to 160 until the internal temp reached 145.  During these first two phases I was instructed not to introduce smoke just yet.  Anyway, this second process took about 3 hours to reach 145.  Then I was instructed to put the smoker to 175 and wait until the internal temp reached 160.  During this process I was also advised to introduce smoke.  This process took 8 hours....yes...8 hours.  It was brutal, most recipe's I had seen said it should take anywhere from 4 to 8 hours.  I was not planning on 14 hours total cooktime.  Anyway, more importantly, the beef sticks are done, but they are very dry and oversmoked.  Not really sure what happened.  Or why it took so long.  I had noticed about 5 hours into it the sticks were getting pretty dark and creosote covered so I stopped introducing smoke and just let them cook freely. Anyway any insight you guys could share would be greatly appreciated.

Sound like you followed the wrong directions, I am going to assume you are using the MES control panel to monitor your CC and Meat probe, is that the case? Your location in your profile would also help knowing what the weather was.

Richie

post #3 of 8
Thread Starter 

It was around 30 35 or so...I'm not quite sure about following directions improperly.  It seemed pretty simple...hold it at such and such temperature for so long and then increase heat....anyways I was using MES controls but i also had an instant read wireless thermometer in order to have a second opinion on the optimal temp

post #4 of 8

Using 175° smoker temp will take a long time to get anything to 160°. You need a bigger separation between smoker temp & Internal meat target.

 

As for over-smoked and/or creosote, I would say that you had too thick a smoke going at times. Light smoke for many hours is a good thing, but Heavy smoke for short times can be bad.

 

Think about getting an AMNPS for your MES:

 

This could help you some:

Just click on "Bear's Step by Steps".
 

 

Bear

post #5 of 8
I put sausages in the smoker at 6:45 AM central this morning and it's been almost 12 hours. Sticks and sausages take a LONG time, but are well worth the effort.
post #6 of 8
Thread Starter 

Like I said they are okay.  VERY smokey flavored and kind of drier than I would've liked..but completely edible.  My main concern was the fact that I had seen many a recipe upon further research that claimed that snack sticks would've, or rather should've, taken no more than 6 to 8 hours.   I don't have a problem though with the length of time, although - and i'm just speculating here- the snack sticks were drying out, the longer they were in the smoker.  But hey, it was my first batch ever, at least I didn't have to throw em out! :D

post #7 of 8
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Using 175° smoker temp will take a long time to get anything to 160°. You need a bigger separation between smoker temp & Internal meat target.

 

As for over-smoked and/or creosote, I would say that you had too thick a smoke going at times. Light smoke for many hours is a good thing, but Heavy smoke for short times can be bad.

 

Think about getting an AMNPS for your MES:

 

This could help you some:

Just click on "Bear's Step by Steps".
 

 

Bear

Thanks for the tip! I thought a 175 temp might have been the reason it took so long as well.  Thanks for verifying that!  I must have had a thick smoke going on...normally my MES is great at keeping the smoke light, but not this time apparently.  I'll have to keep a closer eye on it.

 

BTW what is an AMNPS?

post #8 of 8

lt's a pellet burner. You use it instead of chips.

 

Check out:

 

http://www.amazenproducts.com/

 

Al

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